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Pioneer Woman Chicken Tortilla Soup

    Pioneer Woman Chicken Tortilla Soup

    Chicken Tortilla Soup

    Chicken Tortilla Soup is one among my favorites because there’s such a lot happening …particularly at the top once you add the gorgeous toppings. Yum!

    Preheat the oven to 375˚. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon vegetable oil on chicken breasts, then sprinkle alittle amount of spice mix on each side . put aside the remainder of the spice mix.

    Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is completed . Use two forks to shred chicken. Set aside.

    Heat 1 tablespoon vegetable oil during a pot over medium high heat. Add onion
    s, red pepper, sweet pepper , and minced garlic. Stir and start cooking, then add the remainder of the spice mix. Stir to mix , then add shredded chicken and stir.

    Pour in Rotel, chicken broth , ingredient , water, and black beans. bring back a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

    Mix cornmeal with alittle amount of water. Pour into the soup, then simmer for a further half-hour . Check seasonings, adding more if needed—add more flavorer if it needs more spice, and make certain to not undersalt. close up heat and permit to take a seat for 15 to twenty minutes before serving. Five minutes before serving, gently stir in tortilla strips.

    Ladle into bowls, then top with soured cream , diced purple onion , diced avocado, pico de gallo, cheese and/or, if you’ve got it! (The garnishes really make the soup delicious.)


    • 2 whole boneless, skinless chicken breasts
    • 1 tbsp. olive oil
    • 1 1/2 tsp. cumin
    • 1 tsp. flavorer
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt
    • 1 tbsp. olive oil
    • 1 c. diced onion
    • 1/4 c. diced green bell pepper
    • 1/4 c. red bell pepper
    • 3 cloves garlic, minced
    • 1 can (10 ounces) Rotel Tomatoes & Green Chilies
    • 32 oz. low-sodium chicken broth
    • 3 tbsp. ingredient
    • 4 c. hot water
    • 2 cans (15 ounces) black beans, drained
    • 3 tbsp. cornmeal or masa
    • 5 whole corn tortillas, dig uniform strips around 2 to three inches

    Sour cream, diced purple onion , diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro, for garnishing

    Here’s how you create it:

    First, misunderstanding some seasonings. this is often cumin, flavorer , and garlic powder. I also stirred in some salt.

    You could easily just use some premade taco seasoning or your own combination of delicious spices (chipotle powder, for instance) to form the soup all of your own.

    Grab a few of boneless, skinless chicken breasts.

    Drizzle on some olive oil…

    And sprinkle on a number of the spice.

    Throw the chicken into a preheated 375 degree oven, then cook the chicken breasts till they’re done—around twenty or twenty-five minutes.

    (Note: you’ll also boil the chicken during a pot of water or heck, just use some leftover rotisserie chicken from the deli. It’s just that I even have no delis in my life.)

    Yum! I made a couple of extra breasts because they’re handy to tug out of the fridge and placed on salads, sandwiches, etc.

    Shred the chicken with two forks…

    Then set the chicken aside while you get the soup ready.

    Next up, dice some onion, garlic, green bell pepper, and red bell pepper. If you’ve got yellow bell pepper, too, that might be positively gorgeous.

    Next, add some vegetable oil to a pot over medium-high heat…

    Then dump within the veggies. Stir to cook them around a touch .

    Add in most of the remaining spice mix, holding back a touch until you’re sure the soup needs it. Stir around and cook for a moment or two.

    Throw in the shredded chicken and stir it around to mix .

    Then crack open a can of Rotel…

    And pour it on in, juice and every one . This’ll provide a stunning flavor and add additional spice, which makes for such a delicious soup.

    If you don’t have Rotel in your area, a can of diced tomatoes and a can of chopped green chilies would work fine.

    Next, grab some low-sodium chicken broth…

    And drizzle it on in.

    (Boiling water and chicken bouillon cubes are fine, too.)

    (I wish to offer you substitutes as often as I can, because I don’t want anyone to feel trapped by their pantry stock.)

    After that, contribute two or three tablespoons of ingredient , just to offer the background of the soup a touch dimension.

    Crack open a few of cans of black beans…

    Drain them…

    Then throw ’em right into the pot.

    Now just bring the entire sordid mess to a boil, then reduce the warmth and simmer for thirty minutes approximately.

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