Pioneer Woman Chicken Tortilla Soup

Pioneer Woman Chicken Tortilla Soup is the kind of recipe that fills your kitchen with incredible aromas and your belly with pure comfort. This spicy, tomato-rich soup combines tender shredded chicken, black beans, and peppers with crispy tortilla strips for a meal that hits all the right notes. I’ve been making this soup for years, and it never fails to warm me up on chilly evenings when I need something hearty and satisfying.

The first time I made this chicken tortilla soup, I was skeptical about the cornmeal addition. But after one spoonful, I understood why it’s essential. The cornmeal thickens the broth beautifully and gives it an authentic, slightly sweet corn flavor that ties everything together. What I love most is how the spices build slowly. You get cumin, chili powder, and garlic working together to create layers of warmth without overwhelming heat. This Pioneer Woman inspired chicken tortilla soup takes about 2 hours and 15 minutes from start to finish, but most of that time is hands-off simmering while the flavors deepen and meld. It’s become my go-to recipe when I want something filling, nutritious, and absolutely delicious.

What You’ll Need for This Chicken Tortilla Soup

Before you start cooking, gather these simple ingredients. I always use low-sodium chicken stock so I can control the salt level myself. Pro tip: buy good quality chili powder because it makes a noticeable difference in the final flavor.

• 2 boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 1½ tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup diced onion
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 3 garlic cloves, minced
• 10 oz can Rotel tomatoes with green chilies
• 32 oz low-sodium chicken stock
• 3 tbsp tomato paste
• 4 cups hot water
• 2 cans (15 oz each) black beans, drained
• 3 tbsp cornmeal or masa
• 5 corn tortillas, cut into ¼-inch strips
• Optional toppings: sour cream, avocado, diced onion, pico de gallo, shredded cheese, fresh cilantro

How to Make Pioneer Woman Chicken Tortilla Soup

I prefer starting with the chicken in the oven because it frees me up to prep the vegetables while it bakes. This method keeps everything organized and stress-free.

Step 1: Preheat your oven to 375°F. In a small bowl, mix together the cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon of olive oil over both chicken breasts, then rub a portion of the spice mixture onto them, reserving the rest for later. Place the chicken on a baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F. The chicken should be golden on the outside and no longer pink inside. Once done, use two forks to shred it into bite-sized pieces. While the chicken bakes, you can dice all your vegetables and get everything ready for the next steps.

Step 2: While the chicken finishes baking, heat the remaining tablespoon of olive oil in a large soup pot (at least 6 quarts) over medium heat. Add the diced onion, red bell pepper, green bell pepper, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables soften and become fragrant. You’ll smell the garlic really bloom during this step. Add the remaining spice mixture and let it toast in the pan for about 30 seconds. This step is crucial because toasting the spices releases their essential oils and deepens their flavor.

Step 3: Add the shredded chicken to the pot and stir everything together. Pour in the Rotel tomatoes, chicken stock, tomato paste, hot water, and drained black beans. Give it a good stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 minutes. The soup will reduce slightly and the flavors will concentrate beautifully.

Step 4: In a small cup, mix the cornmeal with 2-3 tablespoons of water to create a slurry. This prevents clumping when you add it to the soup. Pour the cornmeal mixture into the pot and stir well. Continue simmering for another 30 minutes. The soup will thicken noticeably during this time. Taste and adjust the seasoning if needed. Remove from heat and let the soup sit for 15 minutes before serving. This resting time allows the cornmeal to fully hydrate and the flavors to settle.

Step 5: Right before serving your Pioneer Woman chicken tortilla soup, stir in the tortilla strips. They’ll soften within 1-2 minutes in the hot broth and add wonderful texture. Ladle the soup into bowls and top with your favorite garnishes like sour cream, avocado, cheese, or fresh cilantro.

Common mistake to avoid: Don’t skip the cornmeal or try to substitute flour. The cornmeal gives this soup its signature texture and subtle corn flavor that makes it authentic.

Perfect Pairings for Chicken Tortilla Soup

This hearty soup pairs beautifully with simple sides that complement its bold flavors.

Mexican Street Corn Salad: The sweet corn kernels and creamy lime dressing balance the soup’s spicy kick while keeping the Mexican theme consistent. It adds a refreshing crunch that contrasts nicely with the soup’s soft texture.

Cilantro Lime Rice: Fluffy white rice tossed with fresh cilantro and lime juice makes a light, fragrant side that soaks up the flavorful broth. This is one of the best sides for chicken tortilla soup because it’s filling without being heavy.

Simple Green Salad with Avocado: A crisp romaine salad with sliced avocado, cherry tomatoes, and a tangy vinaigrette adds freshness and helps cool down the spice. The healthy fats from avocado also complement the lean protein in the soup.

Warm Cornbread: Slightly sweet cornbread with butter is perfect for dunking into this Pioneer Woman chicken tortilla soup. The cornmeal in both the soup and bread creates a harmonious flavor connection.

Explore More Comforting Soup Favorites

The Pioneer Woman’s take on tortilla soup showcases rustic, homestyle cooking at its finest. For another beloved version of this Southwest classic, the Chicken Tortilla Soup offers a traditional approach with crispy tortilla strips and zesty lime. If you’re drawn to creamy, restaurant-style soups, the Chili’s Chicken Enchilada Soup combines white meat chicken with enchilada sauce for an indulgent copycat experience.

Looking to expand beyond Mexican flavors? The Creamy Sausage Tortellini Soup brings Italian-inspired comfort to the table with pillowy pasta and rich, savory broth. Each of these soups shares that same soul-warming quality that makes this Pioneer Woman recipe a weeknight favorite—perfect for feeding a crowd or enjoying as leftovers throughout the week.

Storing and Reheating Your Soup

Let your chicken tortilla soup cool completely before storing, but don’t leave it at room temperature for more than one hour. Transfer to an airtight container and refrigerate for up to 4 days. The tortilla strips will soften in storage, which is normal.

To reheat, I recommend using the stovetop method. Pour the soup into a pot and warm over medium heat, stirring occasionally. Add a splash of chicken stock or water if it’s too thick. Microwave reheating works too. Heat in 2-3 minute intervals, stirring between each round.

This soup freezes beautifully for up to 2 months, but leave out the tortilla strips and toppings. Add fresh tortillas when you reheat for the best texture. Thaw frozen soup overnight in the refrigerator before reheating.

Common Questions About Chicken Tortilla Soup

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