Pioneer Woman Chicken Tortilla Soup

Pioneer Woman chicken tortilla soup is a hearty, brothy soup with shredded chicken, black beans and corn tortilla strips that comes together in 1 hour 40 minutes. It's an easy cozy soup recipe for cold winter nights, game day or Super Bowl parties, and it's naturally gluten-free.

Let the soup simmer uncovered for the full 45 minutes before you add the cornmeal, because that long, slow cook builds the deep, spiced flavor. Cut that time short and the broth tastes thin, like beans and chicken just floating in tomato water.

Seasoning the chicken before baking, then stirring the leftover spice mix into the sautéed vegetables, layers the cumin and chili powder through the pot. A little cornmeal stirred in near the end thickens the broth with no cream needed.

Pioneer Woman Chicken Tortilla Soup

0.0 from 0 votes

Course: SoupCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

300

kcal

Shredded chicken, black beans and tender tortilla strips float in a thick, tomato-red broth with a gentle chili kick. A pile of cool toppings on each bowl adds creamy, crunchy and fresh contrast to the warm soup.

Ingredients

• 2 whole boneless, skinless chicken breasts
  

• 1 tbsp. olive oil
  

• 1 1/2 tsp. cumin
  

• 1 tsp. chili powder
  

• 1/2 tsp. garlic powder
  

• 1/2 tsp. salt
  

• 1 c. diced onion
  

• 1/4 c. diced green bell pepper
  

• 1/4 c. red bell pepper
  

• 3 cloves garlic, minced
  

• 1 (10-oz.) can Rotel tomatoes and green chilies
  

• 32 oz. low-sodium chicken stock
  

• 3 tbsp. tomato paste
  

• 4 c. hot water
  

• 2 (15-oz.) cans black beans, drained
  

• 3 tbsp. cornmeal or masa
  

• 5 whole corn tortillas, cut into uniform strips around 2 to 3 inches
  

• Sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and/or cilantro, for garnishing
  

Directions

• Season the chicken: Preheat the oven to 375°F, then mix 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder and 1/2 teaspoon salt in a small bowl. Drizzle 1 tablespoon olive oil over the chicken breasts and sprinkle a little of the spice mix on both sides, saving the rest.
• Bake and shred: Place the chicken on a baking sheet and bake for 20 to 25 minutes, or until cooked through. Then shred it with two forks and set it aside.
• Sauté the vegetables: Heat 1 tablespoon olive oil in a pot over medium-high heat. Add 1 cup diced onion, 1/4 cup diced green bell pepper, 1/4 cup diced red bell pepper and 3 minced garlic cloves, then stir in the rest of the spice mix and the shredded chicken once the vegetables start to soften.
• Add the broth: Pour in the can of Rotel, 32 ounces chicken stock, 3 tablespoons tomato paste, 4 cups hot water and 2 drained cans black beans. Bring it to a boil, then reduce the heat to a simmer.
• Simmer the soup: Simmer the soup uncovered for 45 minutes so the flavors can build. The liquid should reduce slightly and the broth should turn deep red.
• Thicken with cornmeal: Mix 3 tablespoons cornmeal with a small amount of water, then pour it into the soup. Simmer for another 30 minutes, and taste for seasoning, adding more chili powder if it needs heat and salt if it tastes flat.
• Add the tortillas: Turn off the heat and let the soup sit for 15 to 20 minutes. Five minutes before serving, gently stir in the 5 corn tortilla strips cut 2 to 3 inches long.
• Garnish and serve: Ladle the soup into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese and cilantro. The garnishes are what make each bowl so good.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken instead of baking breasts?

Yes, shredded rotisserie chicken saves you about 30 minutes. Add it when the recipe says to stir in the chicken, and season the vegetables with the full spice mix since the chicken won't carry any of it.

How do I keep the tortilla strips from getting soggy?

Stir the strips in only when you're ready to serve, since they soften more the longer they sit in the broth. For the crunchiest bowls, bake or fry the strips separately and scatter them on top at the table.

Can I make the soup spicier?

Add more chili powder at the end when you check the seasonings, or stir in a diced jalapeño with the onions. Hot Rotel tomatoes and a splash of hot sauce at the table also work well.

What can I use if I don't have cornmeal?

Masa harina does the same job and tastes a bit more like corn tortillas. Mix it with a little water first, just like the cornmeal, so it stirs in without clumping.

What's the most common mistake with this soup?

Under-salting is the big one, since the low-sodium stock and beans need help to taste full. Taste the soup after the final simmer and season it before the tortilla strips go in.