Pioneer Woman Chicken Tortilla Soup

Another easy yet delicious recipe from Pioneer Woman is this Chicken Tortilla Soup made with boneless chicken breasts, olive oil, cumin, chili powder, garlic powder, and Rotel. It takes around 1 hour and 25 minutes to prepare and cook and serves 4-6 people. Serve your Chicken Tortilla Soup with cornbread, a simple Broccoli Salad, or Mexican rice.

To make this Chicken Tortilla Soup, Ree Drummond starts by seasoning and baking the chicken breasts, then sautéing vegetables and spices. She adds shredded chicken, Rotel, and broth to simmer, finishing with cornmeal and tortilla strips to end up with a flavorful, hearty soup.

Whether it’s her Potato Balls, Lasagna Soup, or this Chicken Tortilla Soup, Pioneer Woman recipes always offer a perfect blend of simplicity, flavor, and comfort for any meal.

Pioneer Woman Chicken Tortilla Soup Ingredients

• 2 Boneless, skinless chicken breasts
• 1 tbsp Olive oil
• 1 tbsp Cumin
• 1 tbsp Chili powder
• 1 tbsp Garlic powder
• 1 Onion, diced
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• 1 can Rotel (or diced tomatoes and green chilies)
• 4 cups low-sodium chicken broth
• 2-3 tbsp Tomato paste
• 2 cans of Black beans, drained
• 2 tbsp Cornmeal
• Corn tortillas, cut into strips

Toppings

• Sour cream
• Red onion, finely diced
• Avocado, cut into chunks
• Monterey Jack cheese
• Cilantro

How To Make Pioneer Woman Chicken Tortilla Soup

1. Preheat and Season: Preheat your oven to 375°F (190°C). In a small bowl, mix together the cumin, chili powder, and garlic powder. Drizzle olive oil over the chicken breasts and evenly sprinkle some of the spice mix on top. Place them on a baking sheet and bake for 20-25 minutes until fully cooked.
2. Prepare Veggies: While the chicken is in the oven, dice the onion, green bell pepper, and red bell pepper. Heat a pot over medium-high heat, add some olive oil, and sauté the diced veggies. Sprinkle in the remaining spice mix and stir for a couple of minutes until fragrant.
3. Add Chicken and Liquids: Once the chicken is done, shred it using two forks. Add the shredded chicken to the pot with veggies. Open a can of Rotel and pour it in, juice and all. Add the chicken broth, tomato paste, and drained black beans to the pot.
4. Simmer: Bring the soup to a boil, stirring occasionally. Once boiling, reduce the heat to low and let it simmer for 30 minutes. In a separate bowl, mix cornmeal with a little warm water and stir it into the soup. This will give the soup a bit of thickness and a corn flavor.
5. Final Touches: After simmering, turn off the heat and let the soup sit for about 15 minutes to melt the flavors. Just before serving, add the cut tortilla strips and give it a gentle stir. The strips will soften in the hot soup.
6. Serve: Ladle the soup into bowls and top with a dollop of sour cream, diced red onion, avocado chunks, shredded Monterey Jack cheese, and a sprinkle of cilantro.

What To Serve With Chicken Tortilla Soup

Cornbread or a simple green salad pairs well with Chicken Tortilla Soup. You can also serve it with a side of Mexican rice or guacamole and tortilla chips for added texture and flavor.

How To Store Chicken Tortilla Soup

In The Fridge:

Store the Chicken Tortilla Soup in an airtight container in the fridge for up to 3-4 days. Keep the toppings separate to maintain their freshness and texture.

In The Freezer:

Freeze the soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. Do not freeze the toppings; add them fresh when you’re ready to serve.

How To Reheat Chicken Tortilla Soup

To reheat, thaw the soup in the fridge if frozen. Warm it on the stovetop over medium heat until hot. If reheating from the fridge, you can also use a microwave. Add fresh toppings before serving.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Mac And Cheese
• Pioneer Woman Cabbage And Sausage
• Pioneer Woman Crab Stuffed Mushrooms