Ree Drummond, the Pioneer Woman, is renowned for transforming classic comfort food recipes into accessible and flavorful meals perfect for busy weeknights. Her version of chicken tortilla soup is no exception, earning rave reviews for its ease of preparation and incredible taste. If you’re searching for a hearty, satisfying soup that the whole family will love, look no further than this Pioneer Woman chicken tortilla soup recipe.
Unpacking Chicken Tortilla Soup: A Flavorful History
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While the exact origins of chicken tortilla soup are debated, its roots trace back to Mexico City. For generations, variations of this beloved soup have been a staple, featuring fried corn tortilla strips immersed in a rich, tomato-based broth. Authentic Mexican tortilla soup is characterized by its complex spice profile, often incorporating roasted chiles, onions, and garlic for depth of flavor. Traditionally, chicharron (fried pork belly or pork rinds) is added, although chicken is a popular protein choice in many adaptations today.
In the United States, chicken tortilla soup has evolved, often taking on Tex-Mex or Southwestern influences. Ingredients like black beans and corn are frequently added, and the spice blends may be simplified to suit broader palates. Regardless of regional variations, the core appeal of chicken tortilla soup remains consistent: a comforting, flavorful, and customizable dish. Whether you prefer a traditional approach or a modern twist, a warm bowl of chicken tortilla soup is sure to satisfy. Let’s explore how Ree Drummond’s recipe captures the essence of this iconic soup while making it wonderfully easy to prepare at home.
Ree Drummond’s Chicken Tortilla Soup Recipe: A Step-by-Step Guide
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This Pioneer Woman chicken tortilla soup recipe yields approximately 8 generous servings, perfect for a family dinner or meal prepping for the week.
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups chicken broth
- 2 cups hot water
- 1 tablespoon tomato paste
- ¼ cup cornmeal
- 1 (15 ounce) can black beans, rinsed and drained
- 6 corn tortillas
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
Simple Directions for Delicious Soup:
Step 1: Seasoning the Chicken for Flavor
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Begin by preheating your oven to 375°F (190°C). In a small bowl, combine the cumin, 1 teaspoon of chili powder, garlic powder, and salt. This aromatic spice blend will infuse the chicken with a foundational layer of flavor. Drizzle the chicken breasts with 1 tablespoon of olive oil, ensuring they are lightly coated. Generously season both sides of the chicken breasts with approximately 1 teaspoon of the prepared spice mixture. Reserve the remaining spice blend for later use in the soup.
Step 2: Baking and Preparing the Chicken
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Place the seasoned chicken breasts in the preheated oven and bake until cooked through and reaching an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of your chicken breasts, typically ranging from 15 to 30 minutes. Using a meat thermometer is the most accurate way to ensure doneness. Once cooked, remove the chicken from the oven and allow it to rest for 5 to 10 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, cut the chicken into bite-sized cubes, ready to be added to the soup.
Step 3: Sautéing the Vegetables for Depth
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In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Add the chopped onions and bell peppers (red and green) to the pot and sauté until they become tender and slightly golden, approximately 5 minutes. Next, add the minced garlic and cook for another minute until fragrant. Season the sautéed vegetables with the reserved spice mixture, incorporating those warm, savory notes. For those who prefer a spicier soup, you can add up to ¼ teaspoon of additional chili powder to enhance the heat.
Step 4: Combining Ingredients for the Soup Base
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Introduce the cooked and cubed chicken and the undrained diced tomatoes to the pot with the sautéed vegetables. Stir to combine all the ingredients, allowing the flavors to meld. Pour in the chicken broth, hot water, and tomato paste, creating the liquid base of the soup. Stir well to ensure the tomato paste is fully incorporated. Bring the soup mixture to a boil, then reduce the heat to low and allow it to simmer gently.
Step 5: Adding Beans, Cornmeal, and Simmering
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In a separate small bowl, whisk together the cornmeal with ½ cup of water until smooth. This cornmeal slurry acts as a natural thickener for the soup, adding a subtle richness and body. Pour the cornmeal mixture into the simmering soup pot, along with the rinsed and drained black beans. Stir to combine, and allow the soup to simmer for 10 to 15 minutes, or until it reaches your desired consistency. Taste and adjust seasoning with additional salt as needed. Ree Drummond emphasizes the importance of proper seasoning with salt to enhance and awaken the flavors of all the ingredients in the soup.
Step 6: Preparing the Tortilla Strips
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While the soup simmers, prepare the tortilla strips. Using a sharp knife or pizza cutter, slice the corn tortillas into strips that are approximately 2 to 3 inches long. Traditionally, these strips are fried for added crispness, but for a quicker and slightly healthier approach, Ree Drummond’s recipe incorporates them directly into the soup just before serving. Stir some of the tortilla strips into the soup pot in the last few minutes of simmering, reserving the remaining strips for garnishing individual bowls.
Step 7: Serving and Enjoying
Ladle the Pioneer Woman chicken tortilla soup into bowls and encourage everyone to customize their serving with a variety of toppings. Offer shredded cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, lime wedges for a burst of acidity, and crispy tortilla chips for extra crunch. The beauty of chicken tortilla soup lies in its versatility and the ability to personalize each bowl to individual preferences.
My Take on Pioneer Woman’s Chicken Tortilla Soup
This Pioneer Woman chicken tortilla soup truly lives up to the hype. What impressed me most was the effortless way the recipe comes together without compromising on flavor. Despite a seemingly lengthy ingredient list, most items are pantry staples, making this soup an accessible option for a spontaneous weeknight meal. The depth of flavor achieved in such a relatively short time is remarkable, a testament to Ree Drummond’s knack for creating impactful and approachable recipes.
If I were to offer a personal recommendation, it would be to finish each bowl with a generous squeeze of fresh lime juice. This simple addition elevates the soup, adding a bright, zesty counterpoint to the rich and savory broth, truly taking it to the next level of deliciousness.
Essential Tips for Perfect Chicken Tortilla Soup
Achieving a Thicker Soup Consistency
If you prefer a thicker, more stew-like chicken tortilla soup, there are several easy methods to achieve this. The simplest approach is to add more cornmeal to the soup. Ree Drummond’s recipe already includes ¼ cup, but you can increase this amount for a richer consistency. Alternatively, you can use masa harina, a finely ground corn flour, for thickening.
Another technique is to allow the soup to simmer for a longer duration on the stovetop. Extended simmering not only reduces the liquid, naturally thickening the soup, but also intensifies the flavors, creating a more concentrated and robust broth.
Serving Suggestions and Topping Bar Ideas
As Ree Drummond herself wisely states, “the more toppings on tortilla soup, the merrier!” Creating a topping bar allows everyone to customize their bowls and adds an element of fun to mealtime. There are no strict rules when it comes to tortilla soup toppings; consider anything you might enjoy on tacos or chili. Popular and delicious options include:
- Shredded cheeses: Monterey Jack, cheddar, cotija
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Fresh cilantro, chopped
- Diced red onion
- Pickled jalapeños
- Lime wedges
- Tortilla chips or fried tortilla strips
Storing and Reheating Leftover Soup
Chicken tortilla soup is ideal for leftovers and can be stored in the refrigerator for 4 to 5 days. For optimal texture, it’s recommended to omit the tortilla strips from the main pot of soup if you anticipate leftovers. This prevents the tortillas from becoming soggy. Instead, add fresh tortilla strips when reheating individual portions, just before serving.
Freezing Chicken Tortilla Soup for Future Meals
Yes, chicken tortilla soup freezes exceptionally well, making it a fantastic freezer meal option. Similar to storing leftovers, it’s best to freeze the soup without the tortilla strips. To freeze, allow the soup to cool completely, then transfer it to airtight, freezer-safe containers. Chicken tortilla soup can be frozen for up to 3 months. When ready to enjoy, defrost the soup overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave. Add fresh tortilla strips just before serving.
Embrace the ease and flavor of this Pioneer Woman chicken tortilla soup recipe for a comforting and satisfying meal any night of the week!
