Ree Drummond, the Pioneer Woman, is celebrated for her incredible ability to transform classic comfort food dishes into simple, weeknight-friendly meals without compromising on flavor. Just think of her famous Pioneer Woman Chili, a testament to her culinary talent. Following this tradition, her 5-star chicken tortilla soup recipe caught my attention, and I knew I had to try it out, much like I previously tested and loved her classic Chicken Soup recipe. This Pioneer Woman Tortilla Chicken Soup promises a delightful and easy meal, perfect for any family dinner.
Unveiling the Magic: What is Chicken Tortilla Soup?
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Image alt text: A vibrant bowl of Pioneer Woman Chicken Tortilla Soup, garnished with fresh cilantro, avocado, and tortilla strips, showcasing its rich texture and appetizing presentation.
The origins of chicken tortilla soup are somewhat of a delicious mystery, but its ancestor, tortilla soup itself, is believed to have emerged from Mexico City. For generations, variations of this iconic soup have been a staple in Mexican cuisine. Authentic Mexican tortilla soup, or “sopa de tortilla,” typically features fried corn tortilla pieces swimming in a flavorful tomato-based broth, enriched with a medley of spices, roasted chiles, onions, and garlic. Interestingly, traditional versions often incorporate chicharron (fried pork belly or pork rinds) rather than chicken.
In the United States, chicken tortilla soup recipes frequently take on a Tex-Mex or Southwestern twist. This often involves adding ingredients like black beans, corn, and simplifying the spice profile to suit American palates. Regardless of whether it leans towards authentic Mexican flavors or a Tex-Mex interpretation, chicken tortilla soup, including variations like turkey tortilla soup, is almost universally loved. The question remained: Would Ree Drummond’s Pioneer Woman tortilla chicken soup recipe live up to the overwhelming praise and become a new favorite? Spoiler alert – the odds were definitely in her favor!
Crafting Comfort: How to Make Pioneer Woman Chicken Tortilla Soup
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Image alt text: Ingredients for Pioneer Woman Chicken Tortilla Soup laid out on a kitchen counter, featuring chicken breasts, colorful vegetables, spices, canned tomatoes, and corn tortillas, ready to be transformed into a hearty soup.
This Pioneer Woman tortilla chicken soup recipe generously serves about 8 people, making it perfect for family dinners or gatherings.
The Essential Ingredients
For the Soup:
- 1 tablespoon ground cumin
- 1 teaspoon chili powder, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) 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
- Chopped fresh cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Lime wedges
- Tortilla strips or crushed tortilla chips
Step-by-Step Directions to Soup Perfection
Step 1: Seasoning the Chicken for Flavor Depth
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Image alt text: Seasoning chicken breasts with a spice mixture in a glass dish, preparing the chicken to be baked for Pioneer Woman Chicken 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 prepared spice blend. Reserve the remaining spice mixture for later use in the soup.
Step 2: Baking and Preparing the Chicken
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Image alt text: Baked chicken breasts on a cutting board being diced into bite-sized cubes, after resting, to be added to Pioneer Woman Chicken Tortilla Soup.
Bake the seasoned chicken breasts until they are fully cooked and reach an internal temperature of 165°F (74°C). Allow the cooked chicken to rest for 5-10 minutes before dicing it into bite-sized cubes. Resting the chicken ensures it remains juicy and flavorful.
Editor’s Tip: Baking time for chicken breasts can vary based on their size and thickness. Thinner breasts might cook in just 15-20 minutes, while thicker ones could take up to 30 minutes. Using an instant-read thermometer is highly recommended to ensure accurate doneness. For more detailed guidance, refer to resources on how to bake chicken breasts perfectly every time.
Step 3: Sautéing Vegetables for Aromatic Base
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Image alt text: Sautéing chopped onions and bell peppers in a large soup pot on a stovetop, creating the aromatic vegetable base for Pioneer Woman Chicken 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 the vegetables until they become tender and lightly golden, approximately 5 minutes. Season the sautéed vegetables with the reserved spice mixture. For those who prefer a spicier soup, add up to 1/4 teaspoon of additional chili powder to enhance the heat.
Step 4: Combining Ingredients for Hearty Soup
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Image alt text: Adding diced tomatoes and cooked chicken to sautéed vegetables in a soup pot, combining the main components of Pioneer Woman Chicken Tortilla Soup.
Add the cubed cooked chicken and 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. If you often find yourself with leftover tomato paste, explore various recipes to utilize remaining tomato paste efficiently. Bring the soup mixture to a boil, then reduce the heat to low and let it simmer gently.
Step 5: Adding Beans and Cornmeal for Texture and Body
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Image alt text: Mixing cornmeal with water in a small bowl, preparing to add it as a thickening agent to Pioneer Woman Chicken Tortilla Soup.
In a separate small bowl, whisk together the cornmeal with 1/2 cup of water until smooth. Pour this cornmeal mixture into the simmering soup pot, along with the drained black beans. Allow the soup to simmer for an additional 10 to 15 minutes, stirring occasionally. Season with additional salt to taste. If you enjoy this recipe, you might also love chicken taco soup, another flavorful and satisfying option.
Editor’s Note: Ree Drummond emphasizes the importance of proper seasoning with salt to enhance the flavors of all ingredients in the soup. Don’t be afraid to season generously, as salt is crucial for bringing out the best taste in this Pioneer Woman tortilla chicken soup.
Step 6: Preparing Tortilla Strips for Authentic Touch
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Image alt text: Slicing corn tortillas into strips on a cutting board, preparing homemade tortilla strips for Pioneer Woman Chicken Tortilla Soup.
Just before serving, use a sharp knife to slice the corn tortillas into 2- to 3-inch strips. Stir some of these tortilla strips directly into the soup. Reserve the remaining strips to use as a garnish when serving individual bowls. For a truly homemade experience, consider making your own corn tortillas from scratch.
Step 7: Serving and Garnishing for Ultimate Enjoyment
Ladle the Pioneer Woman tortilla chicken soup into bowls and encourage everyone to customize their serving with their favorite toppings. The beauty of tortilla soup lies in its versatility – feel free to get creative with toppings! If you loved this recipe, be sure to also try the Pioneer Woman’s taco soup recipe for another delicious and hearty meal.
My Verdict: Pioneer Woman Chicken Tortilla Soup – A Resounding Success
This Pioneer Woman chicken tortilla soup truly lived up to expectations. What impressed me most was how effortlessly this recipe comes together and the incredible depth of flavor achieved in the final dish. Despite a seemingly lengthy ingredient list, most items are pantry staples, making this recipe a convenient and accessible choice for a last-minute dinner.
My personal recommendation to elevate this soup even further? A squeeze of fresh lime juice just before serving. It adds a bright, zesty dimension that takes this already delicious soup to a whole new level of yum!
Essential Tips for Perfect Chicken Tortilla Soup
Achieving Desired Thickness in Tortilla Soup
Want a thicker, more stew-like consistency for your Pioneer Woman tortilla chicken soup? You have a couple of simple options. The easiest method is to stir in a bit more cornmeal. While the recipe already includes 1/4 cup, adding a little extra will enhance the thickness. Alternatively, you could experiment with masa harina for an even richer texture.
Another effective approach is to allow the soup to simmer for a longer duration on the stovetop. This extended simmering time reduces the liquid, naturally thickening the soup and intensifying all the wonderful flavors.
Serving Suggestions for Tortilla Soup
Following the Pioneer Woman’s wisdom, “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 truly no strict rules when it comes to tortilla soup toppings. If it’s something you would typically enjoy on a taco or in a bowl of chili, it will likely be a fantastic addition to your steaming bowl of chicken tortilla soup.
Storing Chicken Tortilla Soup for Later
Chicken tortilla soup can be safely stored in the refrigerator for up to four to five days. If you are planning to enjoy leftovers, it’s best to keep the tortilla strips separate from the soup. This prevents them from becoming soggy. When reheating leftover soup, simply add fresh tortilla strips just before serving to maintain their delightful crispness.
Freezing Tortilla Soup for Future Meals
Yes, chicken tortilla soup is an excellent freezer-friendly meal option, joining the ranks of other soups that freeze well. However, similar to storing leftovers, it’s recommended to omit the tortilla strips before freezing. To freeze, store the soup in an airtight, freezer-safe container for up to three months. Defrost the frozen soup overnight in the refrigerator before reheating and serving with freshly prepared tortilla strips.
Eager for more Pioneer Woman inspired recipes? Explore these other soup recipes inspired by Ree Drummond for more comforting and delicious meal ideas.
