Ree Drummond, known as the Pioneer Woman, has a remarkable talent for transforming classic comfort food recipes into simple, weeknight-friendly meals that don’t compromise on taste. Her version of Mexican tortilla soup is no exception. If you’re looking for a hearty, flavorful, and easy-to-make soup that the whole family will love, this Pioneer Woman Mexican Tortilla Soup recipe is a must-try. Inspired by her knack for deliciousness, I decided to test out her 5-star rated chicken tortilla soup recipe, similar to how I explored her famous chicken soup.
Unpacking Mexican Tortilla Soup: Origins and Flavors
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While the exact origins of Mexican tortilla soup are debated, its roots are firmly planted in Mexico City. For generations, variations of this beloved soup have been a staple, showcasing the rich culinary heritage of the region. Authentic Mexican tortilla soup typically features fried corn tortilla strips swimming in a robust tomato-based broth, infused with aromatic spices, roasted chiles, onions, and garlic. Traditionally, chicharron, or fried pork rinds, are often included instead of chicken.
In the United States, particularly with Tex-Mex and Southwestern influences, the recipe has evolved. You’ll often find additions like black beans, corn, and a simplified spice blend, catering to local palates and ingredient availability. Whether you lean towards the authentic Mexican version or a Tex-Mex inspired rendition, the beauty of tortilla soup lies in its comforting warmth and customizable nature. Personally, I’ve yet to encounter a chicken tortilla soup (or even a turkey tortilla soup for that matter) that I didn’t enjoy. Let’s dive into whether Ree Drummond’s recipe lives up to the hype – and spoiler alert, the odds are definitely in her favor!
Crafting Pioneer Woman Mexican Tortilla Soup: Step-by-Step
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This recipe yields approximately 8 generous servings of delicious and satisfying soup.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1¼ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 6 cups chicken broth
- 2 cups hot water
- 2 tablespoons tomato paste
- ¼ cup cornmeal
- 1 can (15 ounces) black beans, rinsed and drained
- 6 corn tortillas
- Optional toppings: Shredded Monterey Jack cheese, avocado, sour cream, fresh cilantro, lime wedges, tortilla chips
Directions
Step 1: Seasoning the Chicken
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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. Drizzle the chicken breasts with 1 tablespoon of olive oil and generously season both sides with about 1 teaspoon of the prepared spice mixture. Set the remaining spice mixture aside for later use.
Step 2: Baking and Chopping the Chicken
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Bake the seasoned chicken breasts until they are fully cooked through and reach an internal temperature of 165°F (74°C). This usually takes around 20-30 minutes, depending on the thickness of your chicken. Once cooked, remove the chicken from the oven and let it rest for 5 to 10 minutes before dicing it into bite-sized cubes. Resting the chicken ensures it remains juicy and flavorful.
Editor’s Tip: Cooking times can vary based on chicken breast size. Using an instant-read thermometer is the most reliable way to ensure your chicken is perfectly cooked. For more detailed guidance, refer to resources on how to bake chicken breasts properly to achieve optimal results.
Step 3: Sautéing the Vegetables
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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 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. For an extra kick of heat, you can add up to an additional ¼ teaspoon of chili powder at this stage.
Step 4: Combining the Soup Base
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Add the diced cooked chicken and the can of diced tomatoes (including their juices) to the pot with the sautéed vegetables. Stir well to combine all the ingredients. Then, pour in the chicken broth, hot water, and tomato paste. Stir again to ensure the tomato paste is fully incorporated. Bring the soup mixture to a boil, then reduce the heat to low, and let it simmer gently.
Step 5: Adding Cornmeal and Black Beans
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In a separate small bowl, whisk together the cornmeal with ½ cup of water until smooth. This cornmeal slurry will help to slightly thicken the soup. Add this mixture to the simmering soup pot, along with the rinsed and drained black beans. Let the soup continue to simmer for 10 to 15 minutes, allowing the flavors to meld together beautifully. Season with additional salt to taste as needed. If you enjoy this recipe, you might also want to explore other flavorful soup options like chicken taco soup.
Editor’s Note: Ree Drummond emphasizes the importance of proper seasoning, particularly with salt, to enhance the overall flavor profile of the soup. Don’t be afraid to season generously, as salt brings out the best in all the other ingredients.
Step 6: Preparing the Tortilla Strips
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Just before serving, prepare the tortilla strips. Stack the corn tortillas and using a sharp knife, slice them into strips that are approximately 2 to 3 inches long. Stir a portion of these tortilla strips directly into the soup pot. Reserve the remaining strips to use as a garnish when serving individual bowls. For those feeling ambitious, consider making your own homemade corn tortillas for an even more authentic touch.
Step 7: Serving and Garnishing
Ladle the Pioneer Woman Mexican tortilla soup into bowls and encourage everyone to customize their serving with their favorite toppings. Offer a variety of options such as shredded cheese, diced avocado, a dollop of sour cream, fresh cilantro, lime wedges for a squeeze of acidity, and crispy tortilla chips for extra crunch. If you loved this Mexican tortilla soup, be sure to also check out Pioneer Woman’s taco soup recipe for another delightful and easy meal idea.
My Verdict on Pioneer Woman’s Mexican Tortilla Soup
This Pioneer Woman chicken tortilla soup truly lives up to its reputation. What impressed me most was the effortless way this recipe comes together, especially considering the depth of flavor achieved in the final dish. I particularly appreciated that while the ingredient list might seem a bit lengthy at first glance, the majority of items are pantry staples that I usually have on hand. This makes it a fantastic option for a satisfying last-minute weeknight dinner.
If I were to offer a single suggestion to elevate this soup even further, it would be to add a generous squeeze of fresh lime juice to your bowl right before digging in. The bright acidity of the lime juice perfectly complements the rich flavors of the soup and takes it to a whole new level of deliciousness!
Essential Tips for Perfect Mexican Tortilla Soup
Achieving a Thicker Tortilla Soup
If you prefer a thicker, more stew-like consistency for your Pioneer Woman Mexican tortilla soup, there are a couple of simple approaches you can take. The easiest method is to incorporate additional cornmeal into the soup. While Ree’s recipe already includes ¼ cup, you can increase this amount to reach your desired thickness. Consider adding cornmeal gradually, allowing the soup to simmer and thicken before adding more.
Alternatively, you can simply allow the soup to simmer for a longer duration on the stovetop. This extended simmering time will reduce the liquid content, naturally thickening the soup and simultaneously intensifying the flavors as they concentrate.
Serving Suggestions for Tortilla Soup
Embrace the Pioneer Woman’s philosophy: “the more toppings on tortilla soup, the merrier!” Don’t hesitate to load up your bowl with an array of your favorite garnishes. There are really no strict rules when it comes to tortilla soup toppings. Essentially, if it’s something you would typically enjoy on a taco or in a bowl of chili, it will likely be a wonderful addition to your steaming bowl of chicken tortilla soup. Consider setting up a toppings bar and letting everyone customize their own bowls!
Storing Leftover Chicken Tortilla Soup
Chicken tortilla soup stores remarkably well in the refrigerator for up to four to five days. If you are planning on having leftovers, it’s best to omit the tortilla strips from the main pot of soup. This prevents them from becoming soggy during storage. Instead, store the tortilla strips separately and add fresh strips to your leftover soup after reheating, just before serving. This will ensure you maintain the desired texture and enjoy crispy tortillas with every bowl.
Freezing Tortilla Soup for Later
Yes, you can absolutely freeze chicken tortilla soup, making it an excellent option for freezer meals. However, similar to storing leftovers, it is recommended to omit the tortilla strips before freezing. To freeze, allow the soup to cool completely, then transfer it to airtight, freezer-safe containers. Frozen tortilla soup can be stored for up to three months. When you’re ready to enjoy it, defrost the soup overnight in the refrigerator and reheat it thoroughly before serving with freshly prepared tortilla strips. Freezing is a great way to have a comforting and flavorful meal ready whenever you need it.
Craving more Pioneer Woman inspired recipes? Explore these other soup recipes influenced by Ree Drummond for more delicious and easy meal ideas!
