recipe for chicken tortilla soup pioneer woman

The Best recipe for chicken tortilla soup pioneer woman

I’ve been making this Chicken Tortilla Soup for years, ever since my mom taught me how to keep it simple with just a few key ingredients—something that always feels like home. There’s something about the way the flavors meld together, with the tender chicken falling apart easily, the smoky heat of the chipotle, and the bright, tangy kick of the lime. It’s comforting in a way that makes you want to serve it every day, but it’s also light enough that it doesn’t weigh you down. My kids love it too—especially when we add extra tortilla strips for crunch, or a dollop of sour cream on top. It’s that kind of dish that feels like a hug in a bowl, and it’s always a hit whether we’re making it for a quick weeknight meal or gathering friends for a casual dinner.

This recipe is perfect for so many reasons. It’s hearty enough to fill you up without being too heavy, and it’s got all the nutrients you need—lean protein from the chicken, fiber from the veggies, and healthy fats from the avocado or olive oil. It’s also easy to customize; swap in whatever veggies you have on hand, add black beans for extra protein, or leave out the corn if you prefer. I love how it’s versatile enough to be a staple in our rotation but still feels special when we make it for a holiday or a get-together. Plus, the way it simmers and thickens into a rich, flavorful broth makes it feel like a labor of love, even if it’s not. My husband always says it’s the one soup that never gets old, and I totally agree—it’s been a go-to for years, and it keeps giving.

Pioneer Woman-Style Chicken Tortilla Soup

4.7 from 1017 votes

A hearty, traditional-style chicken tortilla soup inspired by Pioneer Woman’s recipes, featuring tender chicken, flavorful broth, and crispy tortilla strips. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Broth

• 8 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (10 oz) can diced green chiles
• 1 cup chicken broth (additional if needed)

For the Tortilla Strips

• 8 small corn tortillas
• 1 tbsp vegetable oil

For the Toppings

• ½ cup shredded Monterey Jack cheese
• ½ cup chopped cilantro
• 1 jalapeño, sliced (optional)
• Lime wedges
• Fresh avocado, sliced

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with oregano, paprika, garlic powder, salt, and pepper. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. 2 In the same skillet, sauté diced onion, garlic, and bell pepper for 3-4 minutes until softened. Add crushed tomatoes, black beans, pinto beans, and diced green chiles. Stir well and cook for 2 minutes.
3. 3 Pour the mixture into a large pot. Add the cooked chicken, chicken broth, and any additional broth needed to reach desired consistency. Bring to a simmer and cook for 15 minutes.
4. 4 To make tortilla strips, heat oil in a skillet over medium heat. Cut tortillas into strips and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. 5 Divide soup among bowls. Top each bowl with tortilla strips, shredded cheese, cilantro, jalapeño slices, and avocado. Serve with lime wedges.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Cutting board
• Knife
• Tortilla press or rolling pin
• Colander
• Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 12🍬Sugars: 8🥩Protein: 30

📝Notes

For extra flavor, add a pinch of cumin or a dash of hot sauce.,Substitute chicken broth with vegetable broth for a vegetarian version.,You can make tortilla strips ahead of time and reheat before serving.

This Chicken Tortilla Soup recipe from Pioneer Woman is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being too heavy. It’s simple to make ahead, so you can prep ingredients the night before and just simmer everything fresh on game day—no last-minute stress. Plus, it’s a crowd-pleaser that lets everyone customize their bowl with fresh toppings, making it easy to adapt for different tastes. Perfect for potlucks, family dinners, or even just a lazy Sunday night when you want something comforting and satisfying.

❓ Frequently Asked Questions About Pioneer Woman-Style Chicken Tortilla Soup

1. What is the main difference between the Pioneer Woman’s Chicken Tortilla Soup recipe and other versions of this dish?

The Pioneer Woman’s Chicken Tortilla Soup recipe stands out due to its use of simple, wholesome ingredients and a rustic, hearty approach. Unlike some recipes that rely on heavy cream or excessive spices, hers emphasizes fresh, flavorful broth, tender chicken, and a balance of mild, comforting flavors. The soup also includes a homemade tortilla chip crust, which adds texture and a satisfying crunch without needing store-bought chips. Additionally, the recipe often incorporates ingredients like corn, tomatoes, and a touch of cumin and chili powder for a more authentic, Southern-inspired taste.

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2. Can I make the soup ahead of time and reheat it without losing its quality?

Yes, you can absolutely prepare the Pioneer Woman’s Chicken Tortilla Soup in advance! The broth and most ingredients can be made a day or two ahead and stored in the fridge. When ready to serve, simply reheat the soup gently on the stove (or in the microwave) until hot. To maintain the best texture, stir in the homemade tortilla chips just before serving to prevent them from becoming soggy. For extra freshness, you can also make the tortilla chips from scratch and toast them fresh before adding them to the soup.

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3. What substitutions can I make if I don’t have a specific ingredient in the recipe?

The recipe is quite forgiving, but here are some common substitutions you can consider: – Chicken broth – Use low-sodium chicken broth or even vegetable broth if preferred. – Tortilla chips – Swap for store-bought tortilla chips (like those from Mission or La Tortilla Factory) if homemade isn’t an option. For extra flavor, lightly toast them before adding. – Corn kernels – If fresh corn isn’t available, use frozen corn (thawed and drained) or canned corn (rinsed well). – Tomatoes – Use diced canned tomatoes, tomato paste, or even a mix of fresh tomatoes if in season. – Cumin and chili powder – Adjust to taste; some recipes skip cumin entirely, while others use a pinch of smoked paprika for depth. – Lime – If you don’t have fresh lime, use lemon juice or a splash of lime juice from a canned lime.

For the homemade tortilla chips, you can also use flour tortillas and bake them in a pan with a little oil and salt instead of frying.

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4. How do I make the homemade tortilla chips from scratch for this recipe?

The Pioneer Woman’s recipe calls for a simple, crispy tortilla chip crust. Here’s how to make them: 1. Mix the dough: Combine 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 tbsp oil (or melted butter). Gradually add ¾ cup of warm water while stirring until a soft dough forms. Let it rest for about 10 minutes. 2. Roll and cut: Roll the dough thinly (about ¼-inch thick) on a lightly floured surface. Cut into small squares or triangles using a knife or cookie cutter. 3. Cook the chips: Heat 1 inch of oil in a skillet over medium heat. Fry the tortilla pieces in batches for 1–2 minutes per side until golden brown. Drain on paper towels and sprinkle with salt while warm. 4. Store: Keep chips in an airtight container in the fridge for up to 5 days or freeze for longer storage.

For a quicker option, you can use store-bought tortilla chips and lightly toast them in a dry skillet for a few minutes before adding them to the soup.

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5. Why does the recipe suggest adding the chicken last, and how does this affect the flavor?

Adding the chicken toward the end of cooking is a key technique to ensure it stays tender and juicy. Here’s why it works: – Prevents overcooking: If chicken is added too early, it can become dry and rubbery. By cooking the broth and vegetables first, the chicken retains its moisture and texture. – Enhances flavor: The broth and spices develop their full flavor before the chicken is added, allowing the chicken to soak up the rich, aromatic broth without competing with the other ingredients. – Balanced heat: The soup’s spices (like cumin and chili powder) can be a bit spicy, so adding the chicken last ensures it doesn’t get overpowered by the heat.

This method also makes the dish easier to serve—you can cook the soup base separately and add the chicken just before serving if you prefer.