Ree Drummond, the Pioneer Woman, is celebrated for her talent in transforming classic comfort food recipes into effortless, family-friendly meals without compromising on taste. Just like her famous Pioneer Woman Chili, her 5-star chicken tortilla soup recipe is another testament to her culinary prowess, promising a delightful and satisfying experience for home cooks of all levels. We decided to dive into this popular recipe to see if it lives up to the hype and explore why it’s become a beloved dish for so many.
Unpacking the Magic of Chicken Tortilla Soup
Bowl of Pioneer Woman Chicken Tortilla Soup with toppings
Chicken tortilla soup boasts a rich history, originating from Mexico City where its foundational recipes have been passed down through generations. Traditionally, this soup features fried corn tortilla strips in a flavorful tomato-based broth, enriched with spices, roasted chiles, onions, and garlic. Authentic versions often include chicharron, or fried pork, instead of chicken. However, in the United States, particularly with Tex-Mex and Southwestern influences, the soup has evolved to include ingredients like black beans and corn, often with a simplified spice blend to cater to broader palates.
Regardless of whether you prefer a traditional or contemporary take, chicken tortilla soup is undeniably a comforting and versatile dish. With Ree Drummond’s reputation for delivering dependable and delicious recipes, expectations are high for her chicken tortilla soup. Let’s explore how to make this acclaimed recipe and discover why it’s earning rave reviews.
Crafting Your Own Pioneer Woman Chicken Tortilla Soup
Ingredients for Pioneer Woman Chicken Tortilla Soup
This Pioneer Woman chicken tortilla soup recipe is designed to generously serve 8 people, making it perfect for family dinners or gatherings.
Essential Ingredients
For the Soup:
- 1 tablespoon cumin
- 1 teaspoon chili powder, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups chicken broth
- 2 cups hot water
- 1 tablespoon tomato paste
- 1/4 cup cornmeal
- 1 can (15 ounces) black beans, rinsed and drained
- 6 corn tortillas
Optional Toppings:
- Shredded Monterey Jack cheese or cheddar cheese
- Sour cream or Mexican crema
- Diced avocado
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips or fried tortilla strips
Step-by-Step Directions
Step 1: Seasoning the Chicken
Seasoning chicken breasts for tortilla soup
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. Drizzle the chicken breasts with 1 tablespoon of olive oil and generously season both sides with approximately 1 teaspoon of the spice mixture. Reserve the remaining spice blend for later use.
Step 2: Baking and Preparing the Chicken
Chopping baked chicken for tortilla soup
Place the seasoned chicken breasts in the preheated oven and bake until they are fully cooked through and reach an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 to 10 minutes after baking before dicing it into bite-sized cubes. Using a meat thermometer ensures the chicken is safely cooked and remains juicy.
Expert Tip: Baking time can vary based on the thickness of the chicken breasts. Thinner breasts may cook in 15-20 minutes, while thicker ones could take up to 30 minutes. Always check for doneness with a thermometer for the best results.
Step 3: Sautéing the Vegetables
Sautéing onions and peppers for tortilla soup
In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the chopped onions and bell peppers. Sauté for about 5 minutes, or until they begin to soften and turn golden. Add the minced garlic and cook for another minute until fragrant. Season the vegetables with the reserved spice mixture, and add extra chili powder (up to 1/4 teaspoon) if you prefer a spicier soup.
Step 4: Combining Soup Ingredients
Combining chicken and vegetables in soup pot
Add the diced cooked chicken and the undrained diced tomatoes to the pot with the sautéed vegetables. Stir well to combine. Pour in the chicken broth, hot water, and tomato paste. Stir everything together to ensure the tomato paste is fully dissolved. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
Step 5: Adding Cornmeal and Black Beans
Adding cornmeal mixture to tortilla soup
In a small separate bowl, whisk together the cornmeal with 1/2 cup of water until smooth. This cornmeal slurry will help thicken the soup. Pour the cornmeal mixture into the simmering soup, along with the rinsed and drained black beans. Continue to simmer for 10 to 15 minutes, allowing the soup to thicken slightly and the flavors to meld. Season with additional salt to taste.
Chef’s Note: Salt is crucial for enhancing the flavors in this soup. Don’t be afraid to season generously, tasting as you go, to bring out the best in all the ingredients.
Step 6: Preparing the Tortilla Strips
Cutting tortillas for tortilla soup
While the soup simmers, prepare the tortillas. Stack the corn tortillas and slice them into 2- to 3-inch strips. Just before serving, stir some of these tortilla strips directly into the soup. Reserve the remaining strips to use as a garnish for individual bowls. For an extra touch, you can lightly fry or bake the tortilla strips for added crispiness.
Step 7: Serving and Garnishing
Ladle the Pioneer Woman chicken tortilla soup into bowls and encourage everyone to customize their serving with a variety of toppings. Offer bowls of shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and extra tortilla strips or chips. The array of toppings allows everyone to tailor the soup to their personal preferences, making each bowl a unique experience.
My Take on Pioneer Woman’s Chicken Tortilla Soup
This recipe truly lives up to the Pioneer Woman’s reputation for delicious and approachable home cooking. What stood out most was the ease of preparation combined with the depth of flavor achieved. Despite a seemingly long ingredient list, most items are pantry staples, making this soup an accessible option for a weeknight meal. The instructions are straightforward, and the result is a hearty, flavorful soup that is sure to please.
If I were to offer a single enhancement, it would be to emphasize the importance of fresh lime juice. A squeeze of lime right before serving brightens the entire dish and elevates the flavors to another level. It’s the perfect finishing touch to balance the richness of the soup.
Essential Tips for Perfect Chicken Tortilla Soup
Achieving a Thicker Soup
For those who prefer a thicker, more stew-like consistency, there are a couple of simple adjustments you can make to this Pioneer Woman chicken tortilla soup recipe. The easiest method is to add more cornmeal. Start with an additional tablespoon of cornmeal mixed with a bit of water and stir it into the simmering soup. You can also use masa harina for a more authentic flavor and thicker texture.
Alternatively, you can simply allow the soup to simmer for a longer period. Simmering reduces the liquid, naturally thickening the soup and intensifying the flavors.
Serving Suggestions for Tortilla Soup
As Ree Drummond herself wisely says, “the more toppings on tortilla soup, the merrier!” Don’t be shy when it comes to toppings. Think of your favorite taco or chili toppings – they will likely be fantastic on chicken tortilla soup. Popular choices include shredded cheese, sour cream, avocado, cilantro, and of course, crispy tortilla strips or chips. Set up a topping bar and let everyone customize their own perfect bowl.
Storing Leftover Soup
Chicken tortilla soup is excellent for leftovers and can be stored in the refrigerator for 4 to 5 days. For the best texture, especially if you plan to have leftovers, it’s recommended to omit the tortilla strips from the main pot of soup. Add fresh tortilla strips only when you reheat and serve the soup to prevent them from becoming soggy.
Freezing for Future Meals
Good news for meal preppers! Chicken tortilla soup freezes exceptionally well, making it a great option for freezer meals. As with storing leftovers, it’s best to leave out the tortilla strips before freezing. Store the soup in airtight, freezer-safe containers for up to 3 months. When ready to enjoy, defrost it in the refrigerator overnight and reheat on the stovetop. Add fresh tortilla strips just before serving to maintain their crispness.
If you’re a fan of Ree Drummond’s recipes, be sure to explore more of her delicious soup creations for more comforting and easy meal ideas!
