Ree Drummond, the Pioneer Woman, is renowned for her incredible ability to transform classic comfort food recipes into simple, weeknight-friendly meals without compromising on taste. Just like her famous Pioneer Woman Chili, her chicken soup recipe, and now, her Pioneer Tortilla Soup recipe, are proof of this culinary magic. When I came across her 5-star recipe for chicken tortilla soup, I knew I had to try it out myself.
Unpacking Chicken Tortilla Soup: A Flavorful History
Bowl of Pioneer Woman Chicken Tortilla Soup with toppings
While the exact origins of chicken tortilla soup are debated, its roots are firmly planted in Mexico City, Mexico. For generations, variations of this beloved soup have been a staple, showcasing the rich culinary heritage of the region.
Authentic Mexican tortilla soup, also known as “sopa de tortilla,” typically features fried corn tortilla strips swimming in a flavorful tomato-based broth. This broth is infused with a symphony of spices, roasted chiles, onions, and garlic, creating a deeply satisfying and complex flavor profile. Interestingly, traditional recipes often incorporate chicharron (fried pork belly or pork rinds) instead of chicken.
In the United States, chicken tortilla soup has evolved, often taking on a Tex-Mex or Southwestern twist. This Americanized version frequently includes additions like black beans and corn, and may feature a simplified spice blend. Whether you prefer an authentic Mexican sopa de tortilla or a Tex-Mex inspired chicken tortilla soup, like the Pioneer Woman’s recipe, the result is usually a comforting and delicious meal. Personally, I’ve yet to encounter a chicken tortilla soup recipe, including variations like turkey tortilla soup, that I haven’t enjoyed. Let’s dive into Ree Drummond’s recipe to see if it lives up to the hype – and with her track record, the odds are definitely in its favor!
Making Pioneer Woman Tortilla Soup: Step-by-Step Guide
Ingredients for Pioneer Woman Tortilla Soup
This Pioneer Tortilla Soup recipe generously serves 8 people, perfect for a family dinner or a cozy gathering.
Ingredients
- 1 1/2 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 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups chicken broth
- 2 cups hot water
- 2 tablespoons tomato paste
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup cornmeal
- 6 corn tortillas
- Optional toppings: shredded Monterey Jack cheese, sour cream, avocado, chopped cilantro, lime wedges, tortilla strips
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 all sides with approximately 1 teaspoon of the spice mixture. Set the remaining spice mixture aside for later use.
Step 2: Cooking and Chopping the Chicken
Chopped cooked chicken for tortilla soup
Bake the seasoned chicken until it is fully cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the oven and let it rest for 5 to 10 minutes before chopping it into bite-sized cubes.
Editor’s Tip: Baking time for chicken breasts can vary depending on their size and thickness. Thinner breasts might cook in just 15 to 20 minutes, while thicker ones may take up to 30 minutes. For the most accurate results, use an instant-read thermometer to ensure doneness. For more detailed guidance, check out this helpful guide on how to bake chicken breasts.
Step 3: Sautéing the Vegetables
Sautéing vegetables for tortilla soup
In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the chopped onions, bell peppers, and minced garlic. Sauté until the vegetables are tender and lightly golden, approximately 5 minutes. Season the vegetables with the remaining spice mixture, and add extra chili powder (up to 1/4 teaspoon) if you desire a spicier soup.
Step 4: Combining the Ingredients
Combining chicken and vegetables in soup pot
Add the cooked and cubed chicken and the undrained diced tomatoes to the pot with the sautéed vegetables. Stir to combine all the ingredients thoroughly. Then, pour in the chicken broth, hot water, and tomato paste. (If you’re wondering how to use up leftover tomato paste, here are some great tomato paste recipes ). Bring the soup mixture to a boil, then reduce the heat to low and let it simmer gently.
Step 5: Adding Beans and Cornmeal Thickener
Adding black beans and cornmeal mixture to soup
In a separate small bowl, whisk together the cornmeal with 1/2 cup of water until smooth. Add this cornmeal mixture to the simmering soup pot, along with the rinsed and drained black beans. Let the Pioneer Tortilla Soup continue to simmer for 10 to 15 minutes, and season with additional salt to taste. If you enjoy this recipe, you might also love our favorite chicken taco soup.
Editor’s Note: Ree Drummond emphasizes the importance of proper seasoning with salt for this soup. Don’t be afraid to season generously, as salt is crucial for enhancing and bringing out the flavors of all the other ingredients in the soup.
Step 6: Preparing the Tortilla Strips
Cutting tortillas into strips for tortilla soup
Using a sharp knife or pizza cutter, slice the corn tortillas into 2- to 3-inch strips. Just before serving, stir some of the tortilla strips into the soup. Reserve the remaining strips to use as a final garnish for individual bowls. Feeling ambitious? 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 Tortilla Soup into bowls and encourage everyone to customize their serving with their favorite toppings. If you enjoyed this Pioneer Tortilla Soup, be sure to also try Pioneer Woman’s taco soup recipe for another delicious and easy meal.
My Take on Pioneer Woman’s Tortilla Soup
This Pioneer Woman Chicken Tortilla Soup recipe absolutely lived up to my expectations! What impressed me most was how incredibly easy it was to prepare, especially considering the depth of flavor in the final product. I also appreciated that the ingredient list, while comprehensive, mainly consists of pantry staples that I usually have on hand. This makes it a fantastic option for a flavorful and satisfying last-minute dinner.
My personal recommendation to elevate this soup even further? Add a generous squeeze of fresh lime juice to your bowl right before you dig in. The bright acidity of the lime juice truly takes this Pioneer Tortilla Soup to a whole new level of deliciousness!
Tips for the Best Pioneer Woman Tortilla Soup
How to Thicken Tortilla Soup
If you prefer a thicker, more stew-like consistency for your Pioneer Woman Chicken Tortilla Soup, you have a couple of simple options. The easiest method is to stir in a bit more cornmeal (or try using masa harina) to the soup. While the recipe already includes 1/4 cup of cornmeal, you can add a tablespoon or two more to reach your desired thickness.
Another option is to simply allow the soup to simmer for a longer period on the stovetop. This extended simmering time will allow the soup to reduce naturally, resulting in a thicker consistency and a more concentrated flavor.
Serving Tortilla Soup
Embrace the Pioneer Woman’s philosophy: “the more toppings on tortilla soup, the merrier!” Don’t be shy about loading up your bowl with your favorite garnishes. There are really no strict rules when it comes to tortilla soup toppings. Essentially, anything you might enjoy on a taco or in a bowl of chili will likely be a fantastic addition to a steaming bowl of chicken tortilla soup. Consider offering a variety of toppings like shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and of course, extra crispy tortilla strips.
Storing Chicken Tortilla Soup
Pioneer Tortilla Soup leftovers can be stored in the refrigerator for up to four to five days. If you are planning to store leftovers, it’s best to omit the tortilla strips from the main pot of soup. This prevents them from becoming soggy as the soup sits. Instead, add fresh tortilla strips to your leftover chicken tortilla soup after you reheat it, just before serving.
Freezing Tortilla Soup
Yes, you can freeze Pioneer Chicken Tortilla Soup! It’s an excellent freezer-friendly meal, joining the ranks of other fantastic freezer-friendly soups. However, similar to storing leftovers, it’s recommended to leave out the tortilla strips before freezing. To freeze the soup, portion it into airtight, freezer-safe containers and store for up to three months. When you’re ready to enjoy it, defrost the soup overnight in the refrigerator, then reheat and serve with freshly prepared tortilla strips.
Craving more Pioneer Woman recipes? Explore these other delicious soup recipes inspired by Ree Drummond and expand your culinary repertoire!
