Ree Drummond, the Pioneer Woman, is renowned for transforming classic comfort food recipes into effortless, weeknight-friendly dishes perfect for families, all without compromising on taste. Just think of her famous Pioneer Woman Chili – a testament to her knack for flavor-packed simplicity. Following this tradition, her 5-star chicken tortilla soup recipe caught my attention, prompting me to test it out, much like I did with Ree Drummond’s Chicken Soup recipe. The promise of an easy yet delicious soup was too good to resist, and I was eager to see if it lived up to the Pioneer Woman hype.
Unpacking Chicken Tortilla Soup: A Flavorful Dive
A vibrant bowl of Pioneer Woman Chicken Tortilla Soup, garnished with fresh cilantro, avocado, and tortilla strips.
While the exact origins of chicken tortilla soup remain a delightful mystery, its roots can be traced back to Mexico City. For generations, variations of this celebrated soup have graced tables across Mexico. Authentic Mexican tortilla soup, or sopa de tortilla, typically features fried corn tortilla strips swirling in a rich, tomato-based broth. This broth is a symphony of flavors, built upon roasted chiles, aromatic onions, and pungent garlic, all enhanced by a blend of traditional spices. Interestingly, chicharron, crispy fried pork belly or rinds, is often favored over chicken in more traditional versions.
However, as chicken tortilla soup journeyed north into the U.S., it embraced a delightful Tex-Mex or Southwestern twist. This evolution often includes the addition of hearty black beans, sweet corn, and a simplified, yet equally satisfying, spice profile. Regardless of whether you lean towards authentic or Tex-Mex, the beauty of chicken tortilla soup lies in its versatility and comforting nature. Personally, I’ve yet to encounter a chicken tortilla soup recipe, even variations like turkey tortilla soup, that I haven’t enjoyed. The question remained: Would Ree Drummond’s version live up to its stellar reputation? Given her culinary track record, the odds seemed overwhelmingly in her favor. Let’s explore how to make this acclaimed soup.
Crafting Pioneer Woman’s Chicken Tortilla Soup: Step-by-Step Recipe
Ingredients for Pioneer Woman Chicken Tortilla Soup laid out on a kitchen counter, including chicken breasts, vegetables, spices, and canned goods.
This recipe for Pioneer Woman Chicken Tortilla Soup generously serves 8 people, making it perfect for family dinners or gatherings.
Essential Ingredients
For the Soup:
- 1 tablespoon ground 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 1.5 pounds total)
- 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
- 4 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 (for serving):
- Shredded Monterey Jack cheese or cheddar cheese
- Sour cream or Mexican crema
- Diced avocado
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips or strips
Simple Directions for Delicious Soup
Step 1: Seasoning the Chicken
Close-up shot of chicken breasts being seasoned with a spice mixture in a white dish.
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 1 teaspoon of 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. Then, generously season both sides of the chicken breasts with approximately 1 teaspoon of the prepared spice mixture. Set aside the remaining spice mixture; it will be used later to enhance the soup’s depth.
Step 2: Baking and Dicing the Chicken
Baked chicken breasts on a cutting board, ready to be diced into bite-sized pieces.
Place the seasoned chicken breasts in the preheated oven and bake the chicken until fully cooked. The internal temperature should reach 165°F (74°C) to ensure safety and optimal texture. Cooking time can vary depending on the thickness of the chicken breasts; thinner breasts might cook in 15-20 minutes, while thicker ones may take up to 30 minutes. For accurate results, use an instant-read thermometer to check for doneness. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This resting period 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 Aromatic Vegetables
Onions, bell peppers, and garlic sautéing in a large soup pot on a stovetop.
In a large soup pot, add the remaining 1 tablespoon of olive oil and place it over medium-high heat. Allow the oil to heat until it shimmers, indicating it’s ready for cooking. Add the chopped onions, bell peppers (red and green), and minced garlic to the pot. Sauté the vegetables until they become tender and slightly golden, which should take approximately 5 minutes. Stir frequently to prevent burning and ensure even cooking. As the vegetables soften and become fragrant, they create a flavorful base for the soup. Season the sautéed vegetables with the reserved spice mixture from Step 1. For those who prefer a spicier soup, consider adding up to 1/4 teaspoon of additional chili powder for an extra kick of heat.
Step 4: Combining Soup Ingredients
Cooked chicken, diced tomatoes, chicken broth, and tomato paste being added to the sautéed vegetables in the soup pot.
Introduce the cooked and diced chicken to the pot of sautéed vegetables. Add the can of diced tomatoes, including their juices, to the pot. The juices contribute to the soup’s liquid base and enhance its tomato flavor. Stir the mixture to thoroughly combine the chicken and tomatoes with the vegetables. Next, pour in the chicken broth, hot water, and tomato paste. Tomato paste adds a concentrated tomato richness and helps to deepen the overall flavor of the soup. For tips on using leftover tomato paste, check out this helpful guide. Bring the soup mixture to a boil over high heat. Once boiling, reduce the heat to low and allow the soup to simmer gently.
Step 5: Adding Cornmeal and Black Beans
Cornmeal being mixed with water in a small bowl, alongside a can of black beans.
In a separate small bowl, whisk together the cornmeal with 1/2 cup of water until smooth. This cornmeal slurry acts as a natural thickener for the soup, giving it a more substantial body. Add the cornmeal mixture to the simmering soup pot. Incorporate the rinsed and drained black beans into the soup as well. Black beans add a creamy texture and earthy flavor to the tortilla soup, along with valuable protein and fiber. Let the soup continue to simmer for 10 to 15 minutes, allowing the flavors to meld and the cornmeal to thicken the broth slightly. Taste the soup and add additional salt as needed to enhance the flavors. Ree Drummond emphasizes the importance of proper seasoning with salt to “wake up” the other ingredients. If you enjoy this recipe, you might also like our chicken taco soup for another flavorful soup option.
Step 6: Preparing the Tortilla Strips
Corn tortillas being sliced into strips on a cutting board.
While the soup simmers, prepare the tortilla strips. Using a sharp knife, slice the corn tortillas into strips that are approximately 2 to 3 inches long. Just before serving the soup, stir the tortilla strips directly into the pot. Reserve some tortilla strips to use as a final garnish on individual bowls, adding a delightful crispy texture. For adventurous cooks, you can even make your own corn tortillas from scratch for an extra touch of homemade goodness.
Step 7: Serving and Topping
Ladle the Pioneer Woman Chicken Tortilla Soup into bowls while it’s hot. Encourage everyone to customize their bowls with their favorite toppings. The beauty of tortilla soup lies in its versatility – almost any topping you’d enjoy on tacos or chili will taste fantastic on this soup. If you loved this chicken tortilla soup, be sure to try the Pioneer Woman’s taco soup recipe for another comforting and flavorful meal.
My Verdict on Pioneer Woman’s Chicken Tortilla Soup
This Pioneer Woman chicken tortilla soup truly lived up to the hype! What impressed me most was the effortless preparation and the incredibly flavorful outcome. Despite a seemingly lengthy ingredient list, most items were pantry staples, making it a convenient and accessible option for a last-minute weeknight dinner. The recipe is straightforward, and the result is a hearty, comforting soup that’s bursting with Southwestern flavors.
My personal recommendation to elevate this soup even further? A squeeze of fresh lime juice just before serving. The bright acidity of the lime perfectly complements the rich, savory broth and adds a final layer of deliciousness that takes it to the next level.
Essential Tips for Perfect Chicken Tortilla Soup
Achieving a Thicker Tortilla Soup
If you prefer a thicker, more stew-like consistency for your Pioneer Woman chicken tortilla soup, there are a couple of simple solutions. The easiest method is to stir in additional cornmeal. While the recipe already includes 1/4 cup, adding a bit more will noticeably thicken the soup. Alternatively, you can try using masa harina, a finely ground corn flour, for thickening.
Another effective approach is to allow the soup to simmer for a longer duration on the stovetop. As the soup simmers and reduces, it naturally thickens, and the flavors become even more concentrated and robust.
Serving Suggestions for Tortilla Soup
Embrace the Pioneer Woman’s philosophy: “the more toppings on tortilla soup, the merrier!” Don’t be shy when it comes to loading up your bowl with your favorite garnishes. There are no strict rules – if it complements tacos or chili, it will likely enhance your tortilla soup. Popular topping choices include shredded cheese (Monterey Jack, cheddar, or a blend), sour cream or Mexican crema for richness, diced avocado for creaminess, fresh cilantro for herbaceousness, lime wedges for brightness, and crispy tortilla chips or strips for added texture.
Storing Leftover Chicken Tortilla Soup
Chicken tortilla soup stores well in the refrigerator for 4-5 days. For optimal leftovers, it’s best to omit the tortilla strips when storing, as they can become soggy in the soup. Instead, add fresh tortilla strips to your leftover soup after reheating, just before serving, to maintain their crispiness.
Freezing Chicken Tortilla Soup
Yes, chicken tortilla soup is an excellent candidate for freezing, making it a fantastic freezer-meal option, alongside other freezer-friendly soups. However, as with storing leftovers, it’s recommended to leave out the tortilla strips before freezing. To freeze, allow the soup to cool completely, then transfer it to an airtight, freezer-safe container. Freeze for up to three months. When ready to enjoy, defrost the soup overnight in the refrigerator, then reheat thoroughly and serve with fresh tortilla strips.
Craving more Pioneer Woman inspired soups? Explore these other soup recipes inspired by Ree Drummond for more comforting and delicious meal ideas.
