Ree Drummond, the Pioneer Woman, is renowned for her ability to transform classic comfort food dishes into effortless, family-friendly meals without compromising on taste. Think of her Pioneer Woman Chili, a hearty favorite that’s both simple and satisfying. Following this trend, her 5-star rated chicken tortilla soup recipe caught my attention, prompting me to put it to the test, much like I did with Ree Drummond’s Chicken Soup recipe. Let’s dive into what makes this Chicken Tortilla Soup Pioneer Woman style so special.
Unpacking Chicken Tortilla Soup: Origins and Evolution
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Authentic chicken tortilla soup served in a bowl, garnished with fresh cilantro and crispy tortilla strips, highlighting its rich broth and vibrant toppings.
The exact origins of chicken tortilla soup are somewhat debated, but its roots are firmly planted in Mexico City, Mexico. For generations, variations of this beloved soup have been a staple in Mexican cuisine. Traditional Mexican tortilla soup, or sopa de tortilla, features fried corn tortilla strips swimming in a flavorful tomato-based broth. This broth is typically infused with a complex blend of spices, roasted chiles, onions, and garlic, creating a deeply savory and aromatic base. Interestingly, chicharron (fried pork belly or pork rinds) is often used instead of chicken in more authentic versions.
As chicken tortilla soup made its way into the United States, particularly in Tex-Mex and Southwestern cuisines, it underwent a transformation. Americanized recipes often incorporate ingredients like black beans and corn, and simplify the spice profile for broader appeal. Despite these variations, whether you prefer an authentic Mexican style or a Tex-Mex twist, chicken tortilla soup remains a universally loved dish. Personally, I’ve yet to encounter a chicken tortilla soup recipe, even variations like turkey tortilla soup, that I haven’t enjoyed. The question is, does Ree Drummond’s recipe live up to the hype? Given her track record, the odds are definitely in her favor. Keep reading to find out!
Crafting Pioneer Woman Chicken Tortilla Soup: Step-by-Step Recipe
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Ingredients for Pioneer Woman Chicken Tortilla Soup laid out on a kitchen counter, showcasing fresh vegetables, spices, chicken breasts, and tortilla chips, ready to be prepared.
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:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon 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
- 2 tablespoons tomato paste
- 1/4 cup cornmeal
- 1 (15 ounce) can black beans, rinsed and drained
- 6 corn tortillas
Optional Toppings:
- Shredded Monterey Jack cheese or cheddar cheese
- Sour cream or Mexican crema
- Avocado, diced
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips or fried tortilla strips
Step-by-Step Directions:
Step 1: Seasoning the Chicken
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Raw chicken breasts being seasoned with a spice mixture in a glass bowl, preparing them for baking as the first step in the chicken tortilla soup recipe.
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. Take about 1 teaspoon of the spice mixture and generously season all sides of the chicken breasts. Set the remaining spice mixture aside for later use in the soup.
Step 2: Baking and Chopping the Chicken
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Baked chicken breasts being diced into bite-sized cubes on a wooden cutting board, after resting, ready to be added to the soup.
Bake the seasoned chicken breasts in the preheated oven until they are fully cooked and reach an internal temperature of 165°F (74°C). Use an instant-read thermometer to ensure accuracy. Cooking time will vary depending on the thickness of your chicken breasts, ranging from 15-20 minutes for thinner cuts to 30 minutes for thicker ones. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, cut the chicken into bite-sized cubes.
Editor’s Tip: For perfectly baked chicken every time, invest in an instant-read thermometer. Refer to guides on how to bake chicken breasts for more detailed tips and tricks.
Step 3: Sautéing the Vegetables
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Chopped onions and bell peppers sautéing in a large pot on a stovetop, with steam rising, indicating the start of building the soup’s flavor base.
Place a large soup pot over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the oil is shimmering hot, add the chopped onions, bell peppers, and minced garlic. Sauté the vegetables until they become tender and golden, approximately 5 minutes. Season the sautéed vegetables with the remaining spice mixture you set aside earlier. For those who prefer a spicier soup, add an extra 1/4 teaspoon of chili powder or more to taste.
Step 4: Combining the Soup Ingredients
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Cooked chicken and diced tomatoes being added to the pot with sautéed vegetables, starting the soup’s simmering process and combining flavors.
Add the cubed cooked chicken and the can of diced tomatoes (undrained, including their juices) to the pot with the sautéed vegetables. Stir well to combine all the ingredients. Pour in the chicken broth, hot water, and tomato paste. If you find yourself with leftover tomato paste, explore recipes to use up remaining tomato paste to minimize waste. 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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Cornmeal being mixed with water in a small bowl, creating a slurry to thicken the soup, alongside a can of black beans ready to be added.
In a separate small bowl, whisk together the cornmeal with 1/2 cup of water until smooth. This cornmeal slurry will act as a natural thickening agent for the soup. Add the cornmeal mixture to the simmering 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 and the soup to thicken slightly. Taste the soup and add additional salt as needed to enhance the flavors. If you enjoy this recipe, you might also like chicken taco soup.
Editor’s Note: Ree Drummond emphasizes the importance of proper seasoning, especially with salt, to bring out the best flavors in this soup. Don’t be afraid to season generously, but always taste as you go.
Step 6: Preparing the Tortilla Strips
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Corn tortillas being sliced into strips on a cutting board, ready to be added to the soup or used as crispy toppings.
Using a sharp knife or kitchen shears, slice the corn tortillas into 2- to 3-inch long strips. Just before serving, stir some of these tortilla strips directly into the soup. Reserve the remaining strips to use as a crispy garnish on top of individual bowls. For a truly homemade touch, consider making your own corn tortillas.
Step 7: Serving and Topping
Ladle the hot chicken tortilla soup into bowls. Encourage everyone to customize their bowls with their favorite toppings. Popular choices include shredded cheese, sour cream, avocado, fresh cilantro, and of course, crispy tortilla strips. If you loved this Pioneer Woman recipe, be sure to try her equally delicious Pioneer Woman’s taco soup recipe.
My Honest Review of Pioneer Woman Chicken Tortilla Soup
This Pioneer Woman chicken tortilla soup truly lives up to the hype. What impressed me most was how quickly and easily this recipe comes together, especially considering the depth of flavor achieved in the final dish. Despite the seemingly long ingredient list, most are pantry staples that I usually have on hand. This makes it a perfect option for a flavorful and satisfying weeknight dinner, even when time is short.
If I were to offer one small enhancement, it would be to add a squeeze of fresh lime juice to each bowl right before serving. The bright acidity of the lime juice elevates all the other flavors, taking this already delicious soup to a whole new level of yum!
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 methods. The easiest approach is to stir in a bit more cornmeal. The recipe already includes 1/4 cup, but you can add an extra tablespoon or two to reach your desired thickness. Alternatively, you could use masa harina, a finely ground corn flour, for a more authentic flavor and texture.
Another method is to simply allow the soup to simmer for a longer period on the stovetop. As it simmers, the liquid will reduce, naturally thickening the soup and intensifying the flavors.
Serving Suggestions and Topping Ideas
In the words of the Pioneer Woman herself, “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 really no strict rules for tortilla soup toppings – if it’s something you’d enjoy on a taco or in a bowl of chili, it will likely be fantastic on chicken tortilla soup.
Consider offering a topping bar with options like:
- Dairy: Shredded cheese (Monterey Jack, cheddar, cotija), sour cream, Mexican crema, crumbled queso fresco
- Fresh Produce: Diced avocado, diced tomatoes, chopped onions, fresh cilantro, lime wedges, pickled jalapeños
- Crunchy Elements: Tortilla strips, tortilla chips, crushed oyster crackers
- Protein Boost: Shredded cooked chicken (extra!), black beans, pinto beans
Storing Leftover Chicken Tortilla Soup
Chicken tortilla soup stores beautifully in the refrigerator for 4 to 5 days. For the best leftovers, it’s recommended to omit the tortilla strips from the main pot of soup if you plan on having leftovers. Tortilla strips tend to become soggy when stored in the soup. Instead, store the soup separately and add fresh tortilla strips to individual bowls after reheating, just before serving.
Freezing Chicken Tortilla Soup for Later
Yes, chicken tortilla soup is an excellent candidate for freezing, making it a wonderful freezer-friendly meal option, alongside other freezer-friendly soups. Again, it’s best to leave out the tortilla strips before freezing. To freeze, let the soup cool completely, then transfer it to airtight, freezer-safe containers. Store in the freezer for up to 3 months. When ready to enjoy, defrost the soup overnight in the refrigerator. Reheat thoroughly on the stovetop or in the microwave and add fresh tortilla strips just before serving.
Craving more Pioneer Woman recipes? Explore these other delicious soup recipes inspired by Ree Drummond for more comforting meal ideas.
