Ree Drummond, the Pioneer Woman, is renowned for her ability to simplify classic comfort food recipes without compromising on taste. Her take on chicken tortilla soup is no exception, transforming what might seem like a complex dish into a weeknight-friendly meal that the whole family will love. Just like her famous chili, this Pioneer Woman Tortilla Soup recipe is destined to become a new staple in your kitchen.
Unpacking the Magic of Chicken Tortilla Soup
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A vibrant bowl of Pioneer Woman chicken tortilla soup, showcasing the rich broth, shredded chicken, and colorful toppings.
Chicken tortilla soup boasts a history rooted in Mexico City, where its original iterations have nourished families for generations. Authentic Mexican tortilla soup, or sopa de tortilla, features fried corn tortilla strips swimming in a flavorful tomato and chile-based broth, often enriched with spices, onions, and garlic. Traditionally, chicharron (fried pork rinds) is used instead of chicken. However, across the U.S., especially in Tex-Mex and Southwestern cuisines, the soup has evolved to include ingredients like black beans and corn, and often adopts a simpler spice profile.
Regardless of its varied interpretations, the fundamental appeal of chicken tortilla soup remains constant: it’s a comforting, deeply flavorful, and customizable meal. Whether you prefer a classic preparation or a Tex-Mex inspired version, this soup is incredibly versatile. Let’s explore how Ree Drummond’s recipe lives up to its reputation and why it’s earned rave reviews.
Crafting Your Own Pioneer Woman Chicken Tortilla Soup
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Ingredients for Pioneer Woman chicken tortilla soup are laid out, ready to be transformed into a delicious meal.
This recipe generously serves 8, perfect for family dinners or meal prepping for the week.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 teaspoons cumin
- 1 1/4 teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt, plus more to taste
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups chopped red bell pepper
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 6 cups chicken broth
- 4 cups hot water
- 2 tablespoons tomato paste
- 1/4 cup cornmeal
- 1 can (15 ounces) black beans, rinsed and drained
- 6 corn tortillas
Optional Toppings:
- Shredded Monterey Jack cheese
- Sour cream
- Chopped fresh cilantro
- Lime wedges
- Avocado, diced
- Tortilla chips
Directions
Step 1: Seasoning the Chicken
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Chicken breasts being seasoned with a homemade spice blend for Pioneer Woman 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. Season the chicken on all sides with approximately 1 teaspoon of the prepared spice mixture. Reserve the remaining spice blend for later use.
Step 2: Baking and Chopping the Chicken
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Perfectly baked chicken breasts, ready to be chopped for Pioneer Woman tortilla soup.
Bake the seasoned chicken until it’s cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 to 10 minutes after removing it from the oven. Then, cut the chicken into bite-sized cubes.
Chef’s Tip: Baking time for chicken breasts can vary based on thickness. Start checking for doneness around 15 minutes, and use an instant-read thermometer for accuracy. Thicker breasts might require up to 30 minutes.
Step 3: Sautéing the Vegetables
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Onions, bell peppers, and garlic sautéing in a pot, building the flavor base 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 and bell peppers. Sauté for about 5 minutes, until they begin to soften and turn golden. Add the minced garlic and cook for another minute until fragrant. Season the vegetables with the reserved spice mixture, and add up to 1/4 teaspoon of additional chili powder if you prefer a spicier soup.
Step 4: Combining the Soup Base
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Cooked chicken and diced tomatoes being added to the sautéed vegetables in the pot.
Add the cubed cooked chicken and diced tomatoes (undrained) to the pot with the vegetables. Stir to combine all the ingredients. Pour in the chicken broth, hot water, and tomato paste. Stir well to ensure the tomato paste is fully dissolved. Bring the soup mixture to a boil, then reduce the heat to low and let it simmer.
Step 5: Adding Cornmeal and Black Beans
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Cornmeal mixture and black beans being added to the simmering tortilla soup for added texture and flavor.
In a small bowl, whisk together the cornmeal with 1/2 cup of water until smooth. Pour this cornmeal mixture into the simmering soup, followed by the drained black beans. Continue to simmer the soup for 10 to 15 minutes, allowing the flavors to meld. Season with additional salt to taste – proper seasoning is key to enhancing all the flavors in the soup.
Step 6: Preparing the Tortilla Strips
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Corn tortillas being sliced into strips, ready to be added to the soup and used as garnish.
Just before serving, 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 crispy garnish for individual bowls.
Step 7: Serving and Garnishing
Ladle the Pioneer Woman chicken tortilla soup into bowls and let everyone customize their serving with their favorite toppings. A variety of toppings ensures everyone gets exactly what they crave in their soup.
My Take on Pioneer Woman’s Tortilla Soup
This Pioneer Woman chicken tortilla soup recipe truly lives up to the hype. What impressed me most was its simplicity and the depth of flavor achieved with common pantry ingredients. Despite a seemingly lengthy ingredient list, most items are kitchen staples, making this recipe ideal for a satisfying weeknight dinner without a last-minute grocery run.
If I were to offer one enhancement, it would be a squeeze of fresh lime juice just before serving. The bright acidity of the lime elevates the soup, adding a final layer of deliciousness that truly makes it exceptional.
Tips for Perfecting Your Tortilla Soup
Achieving a Thicker Tortilla Soup
For those who prefer a thicker, heartier tortilla soup, there are simple solutions. The easiest method is to incorporate more cornmeal. While Ree Drummond’s recipe calls for 1/4 cup, you can increase this amount to reach your desired consistency. Alternatively, consider using masa harina (corn flour used for tortillas) for an authentic flavor boost and thickening power.
Another approach is to simply allow the soup to simmer for a longer duration. Extended simmering reduces the liquid, naturally thickening the soup and intensifying the flavors.
Serving Suggestions for Tortilla Soup
Embrace the Pioneer Woman’s philosophy: “the more toppings, the merrier!” Set out a variety of toppings and let everyone personalize their bowl. Think of toppings you’d enjoy with tacos or chili – they’ll likely be fantastic on tortilla soup. Popular choices include shredded cheese, sour cream, avocado, cilantro, lime wedges, and of course, extra tortilla strips or chips for added crunch.
Storing Leftover Chicken Tortilla Soup
Chicken tortilla soup stores beautifully in the refrigerator for 4 to 5 days. For optimal leftovers, it’s best to omit the tortilla strips when storing, as they can become soggy. Instead, add fresh tortilla strips to your reheated soup just before serving to maintain their delightful crispness.
Freezing Tortilla Soup for Later
Yes, Pioneer Woman tortilla soup is freezer-friendly, making it an excellent make-ahead meal. As with storing leftovers, leave out the tortilla strips before freezing. Store the soup in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving with fresh tortilla strips.
Craving more soup inspiration from Ree Drummond? Explore other soup recipes inspired by the Pioneer Woman for more comforting and delicious meal ideas.
