Mohamed Shili This Pioneer Woman Slow Cooker Chicken Tortilla Soup is made with chicken breasts, chili powder, cumin, onion, bell peppers, and tomatoes and takes around 5 hours on high or 8 hours on low to cook and serves an estimated 6 people. Serve your slow cooker chicken tortilla soup with corn muffins, quesadillas, Mixed Bean Salad, and avocado fries.
To make this slow cooker chicken tortilla soup, Ree Drummond begins by placing the chicken breasts in the slow cooker, seasoning them, and adding vegetables and spices, resulting in a soup that’s both rich and satisfying.
No matter if you’re cooking up her cabbage and sausage, goat cheese pasta, or this chicken tortilla soup, pioneer woman recipes are easy to follow, tasty, and ideal for cooks of all levels.
Pioneer Woman Slow Cooker Chicken Tortilla Soup Ingredients
- 3 whole 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 can (28 oz.) of whole or diced tomatoes, with juice
- 1 can Rotel
- 3 cups low sodium chicken broth (add more if you like the soup more liquidy)
- 4 oz. tomato paste
- 1 chipotle pepper in Adobo (add 2 to 3 for more heat)
- 1 can black beans, drained and rinsed
- 1 lime, juiced
Fixins:
- Sour cream
- Avocado
- Cilantro leaves
- Grated cheese
How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup
- Preparation: Place the chicken breasts in the slow cooker. Sprinkle chili powder, cumin, salt, and pepper over the chicken. Add chopped onion, red and yellow bell peppers, tomatoes with juice, Rotel, chicken broth, tomato paste, chipotle pepper, and black beans.
- Mix and Set: Stir all the ingredients to combine them well. Cover the slow cooker with its lid. Set the cooker on high for 5 hours or low for 8 hours.
- Check and Stir: During the cooking time, you can stir once or twice, but it’s optional. After the cooking time is up, stir in the lime juice.
- Shred the Chicken: Use two forks to break the chicken into chunks or shred it more finely, based on your preference.
- Taste and Serve: Taste the soup and add more salt if needed. Serve hot in bowls and top with sour cream, avocado, grated cheese, and cilantro leaves.
What To Serve With Chicken Tortilla Soup
Corn muffins, quesadillas, Mexican quinoa salad, and avocado fries are excellent side dishes to serve with Chicken Tortilla Soup. A veggie and bean salad with roasted corn, black beans, and diced tomatoes also pairs well.
How To Store Chicken Tortilla Soup
In The Fridge:
Store the Chicken Tortilla Soup in an airtight container in the fridge for up to 4 days. Make sure the soup has cooled down to room temperature before refrigerating.
In The Freezer:
You can freeze the soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. Make sure to leave some space at the top for expansion.
How To Reheat Chicken Tortilla Soup
To reheat, thaw the soup in the fridge if it’s frozen. Then, warm it up in a saucepan over medium heat until it reaches your desired temperature. You can also use a microwave, stirring at intervals.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Lasagna Soup
- Pioneer Woman Buffalo Chicken Meatballs
- Pioneer Woman Black Bean Corn Salsa
Pioneer Woman Slow Cooker Chicken Tortilla Soup
Description
This Pioneer Woman Slow Cooker Chicken Tortilla Soup is made with chicken breasts, chili powder, cumin, onion, bell peppers, and tomatoes and takes around 5 hours on high or 8 hours on low to cook and serves an estimated 6 people. Serve your slow cooker chicken tortilla soup with corn muffins, quesadillas, Mixed Bean Salad, and avocado fries.
Pioneer Woman Slow Cooker Chicken Tortilla Soup Ingredients
Fixins:
How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup
- Preparation: Place the chicken breasts in the slow cooker. Sprinkle chili powder, cumin, salt, and pepper over the chicken. Add chopped onion, red and yellow bell peppers, tomatoes with juice, Rotel, chicken broth, tomato paste, chipotle pepper, and black beans.
- Mix and Set: Stir all the ingredients to combine them well. Cover the slow cooker with its lid. Set the cooker on high for 5 hours or low for 8 hours.
- Check and Stir: During the cooking time, you can stir once or twice, but it’s optional. After the cooking time is up, stir in the lime juice.
- Shred the Chicken: Use two forks to break the chicken into chunks or shred it more finely, based on your preference.
- Taste and Serve: Taste the soup and add more salt if needed. Serve hot in bowls and top with sour cream, avocado, grated cheese, and cilantro leaves.
