Pioneer Woman Chicken Tortilla Soup Recipe
Nothing beats a warm bowl of soup on a chilly evening. If you want comfort food, this Pioneer Woman Chicken Tortilla Soup Recipe is the absolute best. I remember making this Pioneer Woman Chicken Tortilla Soup Recipe for my family last winter.
Ingredients
- 2 whole boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes
- 1 can 10 ounces enchilada sauce
- 1 can 4 ounces chopped green chilies
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- 3 tablespoons cornmeal mixed with 1/4 cup warm water
- 1 cup corn tortilla strips for topping
- 1 fresh avocado diced for topping
- 1/2 cup sour cream for topping
- 1 cup shredded cheddar cheese for topping
- 1/4 cup fresh cilantro chopped for topping
- 1 fresh lime cut into wedges
Instructions
Season the Chicken Breast
- Rub the chicken breasts thoroughly with olive oil, cumin, chili powder, garlic powder, and salt. Make sure the spices coat every single inch of the meat evenly for maximum flavor.
Sear the Chicken
- Heat your large Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook for about 5 minutes on each side until a golden crust forms.
Sauté the Fresh Vegetables
- Remove the chicken from the pot and set it aside. Toss the diced yellow onion and green bell pepper directly into the same flavorful pot.
Add the Garlic
- Sauté the vegetables for 4 minutes until they become beautifully soft. Stir in the minced garlic and cook for 1 minute until you smell the wonderful aroma.
Pour in Liquid Ingredients
- Pour the diced tomatoes, enchilada sauce, chopped green chilies, and chicken broth into the pot. Stir gently with a wooden spoon to combine the liquids.
Stir in the Tomato Paste
- Add the tomato paste to the liquid mixture. Stir everything well to make sure the paste completely dissolves into the warm savory broth.
Shred the Seared Chicken
- Use two sturdy forks to shred your seared chicken into bite-sized pieces. Add the shredded meat back into the simmering soup liquid.
Add Beans and Corn
- Drop the rinsed black beans, pinto beans, and frozen corn into the pot. Bring the colorful mixture to a gentle boil over medium heat.
Thicken with Cornmeal Mixture
- Pour the cornmeal and water mixture slowly into the pot. This traditional step adds a lovely thickness and authentic corn flavor to the soup.
Simmer the Rich Soup
- Reduce the heat to low. Let the soup simmer uncovered for 20 minutes so all the bold spices blend together perfectly.
Prepare the Tasty Toppings
- While the soup simmers, chop your fresh cilantro, dice the avocado, and slice the lime wedges. Set them aside in small serving bowls.
Ladle and Serve Warm
- Ladle the hot soup into deep bowls. Top each bowl generously with crunchy tortilla strips, cheese, sour cream, avocado, cilantro, and a squeeze of lime juice
Notes
- Use Rotisserie Chicken: Short on time? Skip cooking raw chicken and shred a store-bought rotisserie chicken instead to save 15 minutes.
- Control the Heat: If you love spicy food, add a chopped jalapeño pepper with the onions or a dash of hot sauce.
- Make it Creamy: Stir in 4 ounces of softened cream cheese during the last 5 minutes of cooking for a velvety texture.
- Bake Your Own Strips: Cut corn tortillas into thin strips, brush with oil, and bake at 400°F for 10 minutes until extra crispy.
- Slow Cooker Option: Toss all ingredients except the cornmeal and toppings into a slow cooker. Cook on low for 6 to 8 hours.