Pioneer Woman’s Chicken Tortilla Soup is a comforting, flavorful, and hearty dish that brings together tender shredded chicken, tomatoes, beans, and spices, all topped with crunchy tortilla strips. This one-pot wonder is perfect for any time of year, combining rich flavors with fresh toppings like avocado, cilantro, and sour cream. It’s easy to make and perfect for feeding a crowd or meal-prepping for the week.
What is Pioneer Woman Chicken Tortilla Soup?
Chicken Tortilla Soup is a Mexican-inspired dish made with shredded chicken, vegetables, broth, and spices. It’s topped with crispy tortilla strips for texture and finished with a variety of fresh toppings, making it a versatile and delicious meal. Pioneer Woman’s version stays true to the classic flavors, while also being easy to prepare with pantry staples.
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Why You Should Try This Recipe
- Hearty and Filling: Packed with protein from chicken and beans, this soup is satisfying and nourishing.
- Easy to Customize: Add your favorite toppings and adjust the heat to suit your taste.
- Perfect for Meal Prep: It reheats well, making it great for leftovers or batch cooking.
- One-Pot Dish: Simple to make and easy to clean up, this soup is perfect for busy nights.
- Bold and Flavorful: This soup is bursting with flavor with its blend of spices and rich broth.
Ingredients Needed to Make Pioneer Woman’s Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 6 cups chicken broth
- 2-3 boneless, skinless chicken breasts
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Salt and pepper, to taste
For the Tortilla Strips
- 4 small corn tortillas, cut into strips
- Vegetable oil (for frying)
- Salt, to taste
Toppings (Optional)
- Shredded cheese
- Sour cream
- Sliced avocado
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Equipment
- Large Pot or Dutch Oven: For cooking the soup.
- Skillet: For frying tortilla strips.
- Wooden Spoon: For stirring the soup.
- Tongs: For handling the fried tortillas.
Instructions to Make Pioneer Woman’s Chicken Tortilla Soup
- Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper and cook them in the pot for about 4-5 minutes on each side until lightly browned. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pot, add the remaining olive oil and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Spices: Stir in the cumin, chili powder, paprika, and cayenne pepper (if using), and cook for 1 minute to toast the spices.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir to combine.
- Shred and Return Chicken: Place the browned chicken breasts back into the pot. Bring the soup to a simmer and let it cook for 20 minutes until the chicken is fully cooked.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir in the fresh cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
- Make the Tortilla Strips: While the soup is simmering, heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches for 1-2 minutes, until crispy and golden. Drain on paper towels and sprinkle with salt.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips and your favorite toppings like shredded cheese, avocado, sour cream, and fresh cilantro. Serve with lime wedges on the side.
What Goes Well With Pioneer Woman’s Chicken Tortilla Soup
This hearty and flavorful soup pairs well with a variety of sides and accompaniments:
- Cornbread: A slice of cornbread is a perfect side to soak up the rich broth.
- Mexican Rice: Serve with a side of rice to make the meal even more filling.
- Tortilla Chips: In addition to the crispy tortilla strips, serve with tortilla chips for extra crunch.
- Guacamole: A scoop of guacamole on the side adds creaminess and flavor.
Essential Tips for Perfecting Pioneer Woman’s Chicken Tortilla Soup
To ensure your soup turns out perfectly, follow these tips:
- Use Bone-in Chicken: For extra flavor, you can use bone-in chicken breasts or thighs. Just be sure to remove the bones before shredding the chicken.
- Adjust the Spice Level: Control the heat by adjusting the amount of cayenne pepper and using mild diced tomatoes with green chilies.
- Simmer for Extra Flavor: Letting the soup simmer for an extra 10-15 minutes allows the flavors to meld together beautifully.
- Use Fresh Lime Juice: Freshly squeezed lime juice adds brightness and balances the richness of the soup.
Variations of Pioneer Woman’s Chicken Tortilla Soup
Feel free to experiment with this recipe by trying different variations:
- Vegetarian Tortilla Soup: Omit the chicken and use vegetable broth for a meat-free version. Add extra beans and veggies like zucchini or bell peppers for added texture.
- Cheesy Chicken Tortilla Soup: Stir in shredded cheese toward the end of cooking for a creamier, cheesy version of the soup.
- Turkey Tortilla Soup: Use leftover turkey instead of chicken for a quick and easy meal after Thanksgiving.
- Creamy Chicken Tortilla Soup: Stir in some heavy cream or sour cream for a creamier texture.
Storing Pioneer Woman’s Chicken Tortilla Soup: Best Practices
If you have leftovers, here’s how to store them properly:
- Refrigerate: Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze this soup for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheating Pioneer Woman’s Chicken Tortilla Soup: Best Practices
To reheat your leftover soup:
- Stovetop Method: Reheat the soup in a pot over medium heat, stirring occasionally, until warmed through.
- Microwave Method: Reheat individual portions in the microwave, stirring halfway through to ensure even heating.
FAQs
Can I make chicken tortilla soup in advance?
Yes, chicken tortilla soup can be made in advance. It actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when ready to serve. Add the crispy tortilla strips and fresh toppings just before serving to maintain their texture.
How do I thicken chicken tortilla soup?
To thicken chicken tortilla soup, you can simmer it for a bit longer to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). You can also blend a portion of the soup and stir it back into the pot for a naturally thicker consistency.
What toppings are best for chicken tortilla soup?
Common toppings for chicken tortilla soup include crispy tortilla strips, shredded cheese, sour cream, avocado slices, fresh cilantro, and lime wedges. You can also add sliced jalapeños for extra heat or a dollop of guacamole for added creaminess.
Can I freeze chicken tortilla soup?
Yes, chicken tortilla soup freezes well. Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight and reheat it before serving. Add fresh toppings after reheating.
Final Words
Pioneer Woman’s Chicken Tortilla Soup is a flavorful, comforting dish that’s easy to make and perfect for any occasion. With its tender shredded chicken, bold spices, and crispy tortilla strips, this soup is sure to be a hit with your family and friends. Customize it with your favorite toppings, and enjoy a bowl of delicious, warming comfort any time of the year!
Other Yummy Recipes:
- Pioneer Woman Pumpkin Cinnamon Roll
- Pioneer Woman Creamy Arrabbiata Pasta
- Pioneer Woman Taco Soup
- Pioneer Woman Goulash With Ground Beef
Pioneer Woman Chicken Tortilla Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Description
Chicken Tortilla Soup is a Mexican-inspired dish made with shredded chicken, vegetables, broth, and spices. It’s topped with crispy tortilla strips for texture and finished with a variety of fresh toppings, making it a versatile and delicious meal. Pioneer Woman’s version stays true to the classic flavors, while also being easy to prepare with pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 6 cups chicken broth
- 2–3 boneless, skinless chicken breasts
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Salt and pepper, to taste
For the Tortilla Strips
- 4 small corn tortillas, cut into strips
- Vegetable oil (for frying)
- Salt, to taste
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper and cook them in the pot for about 4-5 minutes on each side until lightly browned. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pot, add the remaining olive oil and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Spices: Stir in the cumin, chili powder, paprika, and cayenne pepper (if using), and cook for 1 minute to toast the spices.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir to combine.
- Shred and Return Chicken: Place the browned chicken breasts back into the pot. Bring the soup to a simmer and let it cook for 20 minutes until the chicken is fully cooked.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir in the fresh cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
- Make the Tortilla Strips: While the soup is simmering, heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches for 1-2 minutes, until crispy and golden. Drain on paper towels and sprinkle with salt.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips and your favorite toppings like shredded cheese, avocado, sour cream, and fresh cilantro. Serve with lime wedges on the side.
