Hamdi Saidani This Pioneer Woman Slow Cooker Chicken Tortilla Soup is a hearty and flavorful recipe, which is made with chicken breasts and a variety of Tex-Mex spices. It’s the ultimate ‘fix it and forget it’ comfort food, ready in about 8 hours on low.
Pioneer Woman Slow Cooker Chicken Tortilla Soup Ingredients
- 3 boneless, skinless chicken breasts
- 2 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 (28-oz.) can whole or diced tomatoes, with juice
- 1 (10-oz.) can diced tomatoes and green chilies, such as Ro*Tel
- 3 cups low-sodium chicken broth
- 4 oz. tomato paste
- 1 whole chipotle pepper in adobo (or more, to taste)
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lime, juiced
For Serving (The “Fixins”):
- Sour cream
- Diced avocado
- Fresh cilantro leaves
- Grated cheese (like cheddar or Monterey Jack)
- Tortilla chips or strips
How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup
- Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of a large slow cooker. Sprinkle them with the chili powder, cumin, and a pinch of salt and pepper.
- Add Vegetables and Liquids: Add the chopped onion, bell peppers, canned tomatoes, diced tomatoes and green chilies, chicken broth, tomato paste, and the whole chipotle pepper. Stir everything together gently.
- Slow Cook Until Tender: Cover the slow cooker and cook on HIGH for 5 hours or on LOW for 8 hours.
- Shred the Chicken: Once the cooking time is complete, stir in the black beans and the fresh lime juice. Use two forks to shred the chicken directly in the slow cooker. The chicken should be very tender and shred easily.
- Serve with Toppings: Taste the soup and add more salt if it needs it. Serve the soup piping hot in bowls, and let everyone add their favorite toppings like sour cream, avocado, cilantro, and grated cheese.
Recipe Tips
- How to control the spice level? The heat in this soup comes from the single chipotle pepper in adobo. For a milder soup, you can omit it. For a spicier soup, the recipe suggests adding 2 or 3 peppers. You can always start with one and add more at the end if you like.
- Can I make this ahead of time? Absolutely! This soup is a perfect make-ahead meal. In fact, the flavors are often even better the next day after they’ve had time to meld.
- How to get extra flavor? For an even deeper, more complex flavor, you can take an extra 10 minutes to sear the seasoned chicken breasts in a hot, oiled skillet before adding them to the slow cooker. Deglaze the skillet with a splash of the chicken broth and pour all those browned bits into the slow cooker.
- Can I use a different cut of chicken? Yes! This recipe is also fantastic with about 2 pounds of boneless, skinless chicken thighs instead of breasts. They will be even more moist and tender after the long cook time.
What To Serve With Chicken Tortilla Soup
This is a classic Tex-Mex soup that is a complete meal in a bowl when served with all the delicious toppings, or “fixins.” It is also fantastic served with:
- Warm flour or corn tortillas
- A cheesy quesadilla for dipping
- A slice of moist cornbread
How To Store Chicken Tortilla Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 5 days.
- Freeze: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Tortilla Soup Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 420 kcal
- Carbohydrates: 45g
- Protein: 38g
- Fat: 12g
- Saturated Fat: 4g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a slow cooker?
No. For a quicker, stovetop version, you can follow all the same steps in a large Dutch oven. Simply bring everything to a simmer, then cover, reduce the heat to low, and let it cook for about 1.5 – 2 hours, or until the chicken is tender and shreds easily.
What are chipotle peppers in adobo?
They are smoked and dried jalapeño peppers that are rehydrated and canned in a tangy, slightly sweet red sauce called adobo. They add a wonderful, smoky depth and a bit of heat to the soup. You can find them in the international aisle of most supermarkets.
Can I add rice to this soup?
Yes. To make it an even heartier soup, you can stir in about 1 cup of cooked white or brown rice at the very end when you add the black beans and lime juice.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Swiss Steak Recipe
- Pioneer Woman Slow Cooker Pinto Beans Recipe
- Pioneer Woman Slow Cooker Baby Back Ribs Recipe
Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe
Description
A classic, hearty, and flavorful Tex-Mex soup made incredibly easy in the slow cooker, with tender shredded chicken, beans, and a rich, spiced tomato broth.
Ingredients
Instructions
- Place the chicken in a slow cooker and sprinkle with the chili powder, cumin, salt, and pepper.
- Add the onion, bell peppers, both cans of tomatoes, chicken broth, tomato paste, and the whole chipotle pepper.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours.
- Stir in the black beans and lime juice.
- Use two forks to shred the tender chicken directly in the slow cooker.
- Serve hot with a variety of fresh toppings.
Notes
- u003cliu003eThe most important tip for this recipe is to not lift the lid while the soup is cooking; this is the key to perfectly tender, shreddable chicken.u003c/liu003eu003cliu003eThis is the ultimate u0022dump and gou0022 recipe; there is no need to pre-cook any of the ingredients, making it perfect for a busy day.u003c/liu003eu003cliu003eThe single chipotle pepper adds a wonderful, smoky depth of flavor without making the soup overly spicy.u003c/liu003eu003cliu003eDon’t skip the final squeeze of fresh lime juice; it brightens up all the rich, slow-cooked flavors.u003c/liu003e
