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
Scale
- 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.