Can I make Pioneer Woman chicken tortilla soup in a slow cooker?

Yes! Skip baking the chicken and add all ingredients except cornmeal and tortillas to your slow cooker. Cook on low for 4-6 hours. Shred the chicken with forks, then stir in the cornmeal slurry and tortilla strips during the last 30 minutes.

What can I substitute for cornmeal?

Masa harina is the best substitute because it's made from corn and provides similar thickening. In a pinch, you could use a flour slurry, but you'll lose the authentic corn flavor that makes this soup special.

How do I make this soup less spicy?

Use mild Rotel instead of original, reduce the chili powder to half a teaspoon, or skip the Rotel entirely and use regular diced tomatoes. You control the heat level, so adjust to your family's preferences.

Easy Pioneer Woman Chicken Tortilla Soup Recipe - Spicy and Satisfying Comfort Food

Pioneer Woman Chicken Tortilla Soup

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Spicy, tomato-rich chicken tortilla soup with beans, peppers, and soft tortilla strips. Warm, filling, and layered with flavor.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 120 minutes
Total Time: 135 minutes
Yield: 6 servings 1x
Category: Soup
Method: Bake, Simmer
Cuisine: Mexican-American

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F. Mix cumin, chili powder, garlic powder, and salt in small bowl. Drizzle 1 tablespoon olive oil over chicken breasts and rub with some spice mix, reserving the rest. Bake chicken 20-25 minutes until internal temperature reaches 165°F. Shred with two forks. While chicken bakes, dice all vegetables.
Heat remaining olive oil in large soup pot (at least 6 quarts) over medium heat. Add onion, red bell pepper, green bell pepper, and garlic. Cook 3-4 minutes stirring frequently until softened. Add remaining spice mix and toast for 30 seconds.
Add shredded chicken and stir. Pour in Rotel tomatoes, chicken stock, tomato paste, hot water, and black beans. Bring to boil, then reduce heat and simmer uncovered for 45 minutes.
Mix cornmeal with 2-3 tablespoons of water in small cup to create slurry. Pour into soup and stir well. Simmer another 30 minutes until thickened. Taste and adjust seasoning. Remove from heat and let sit 15 minutes.
Right before serving, stir in tortilla strips. They will soften within 1-2 minutes. Ladle into bowls and top with desired toppings like sour cream, avocado, cheese, or cilantro.

Notes

Don’t skip the cornmeal as it thickens the soup and adds authentic corn flavor. Masa harina is the best substitute.
Bake chicken while chopping vegetables to save time. The soup gets better as it sits and flavors deepen.
For milder soup, use regular diced tomatoes instead of Rotel or reduce chili powder.
Freezes well for up to 2 months without toppings. Add fresh tortilla strips when reheating.
Use at least a 6-quart pot to accommodate all ingredients comfortably.

Nutrition

Serving Size: 1 bowl (approximately 2 cups)
Calories: 390 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 10 g
Protein: 26 g
Cholesterol: 50 mg

Find it online: https://www.benefitiany.com/pioneer-woman-chicken-tortilla-soup/