Best 4 Chicken Tortilla Soup The Pioneer Woman Recipes

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Chicken tortilla soup, a delightful and comforting dish, is a symphony of flavors and textures that will tantalize your taste buds and warm your soul. Originating from Mexico, this soup has become a beloved classic enjoyed worldwide. With its rich and savory broth, tender chicken, and an array of vibrant ingredients, chicken tortilla soup is a culinary journey that promises a burst of Mexican flavors in every spoonful.

This recipe collection offers three unique variations of chicken tortilla soup, each with its own distinct character. The first recipe presents a traditional approach, capturing the essence of authentic Mexican flavors with a blend of spices, fresh herbs, and a touch of heat. The second recipe introduces a creamy twist, adding a velvety texture and a subtle richness to the soup. Finally, the third recipe caters to those who prefer a vegetarian option, featuring a flavorful vegetable broth and an array of colorful vegetables, ensuring a satisfying and nutritious meal.

Let's cook with our recipes!

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!

Categories     autumn     easy chicken     Sunday lunch     weeknight meals     comfort food     dinner     main dish     poultry     soup

Time 5h10m

Yield 12 servings

Number Of Ingredients 15

3 whole chicken breasts
2 tsp. chili powder
1 tsp. cumin
salt and pepper, to taste
1 whole medium onion, chopped
1 whole red bell pepper, seeded and chopped
1 whole seeded yellow bell pepper, chopped
1 can (28 ounce) whole or diced tomatoes, with juice
1 can Rotel
3 c. low sodium chicken broth (more if you like the soup more liquidy)
4 oz. weight tomato paste
1 whole chipotle pepper in Adobo (may add 2 to 3 if you'd like)
1 can black beans, drained and rinsed
1 lime, juiced
Fixins: sour cream, avocado, cilantro leaves, grated cheese

Steps:

  • Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
  • Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
  • Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

MAURICIO'S TORTILLA SOUP



Mauricio's Tortilla Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

6 boneless, skinless chicken thighs, cut into bite-size pieces
1 mounded tablespoon Tex-Mex seasoning
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons salted butter
3 cloves garlic, minced
2 red bell peppers, diced
1 medium yellow onion, diced
3 tablespoons tomato paste
4 cups low-sodium chicken stock
4 cups hot water
One 10-ounce can fire-roasted tomatoes and green chiles
One 3.5-ounce can green chiles
2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce
Two 15-ounce cans black beans, drained
3 tablespoons masa harina
1 lime, juiced
5 small corn tortillas, cut into 2-inch strips
3 scallions, sliced
1 cup sour cream
1 cup pico de gallo (store-bought)
1 cup crumbled queso fresco

Steps:

  • For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
  • Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
  • Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
  • Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
  • For serving: Stir in most of the tortillas just before serving.
  • Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.

CHICKEN TORTILLA SOUP THE PIONEER WOMAN RECIPE RECIPE - (3.7/5)



Chicken Tortilla Soup The Pioneer Woman recipe Recipe - (3.7/5) image

Provided by Pattywak

Number Of Ingredients 27

FOR THE GARNISHES:
Print Recipe3"x5" Cards4"x6" CardsFull Page
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 (10-ounce) Can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Steps:

  • Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Tips:

  • Use a combination of dark and light meat chicken to give the soup more flavor.
  • Bone-in, skin-on chicken pieces will also add more flavor to the soup, but you can use boneless, skinless chicken breasts if you prefer.
  • Be sure to season the chicken well with salt and pepper before cooking.
  • Don't overcrowd the pot when cooking the chicken. If you have too much chicken in the pot, it will not cook evenly.
  • Use a variety of vegetables in your soup. This will give the soup more flavor and nutrients.
  • Don't be afraid to experiment with different spices and herbs in your soup. A little bit of cumin, chili powder, or oregano can go a long way.
  • Serve the soup with your favorite toppings. Some popular options include sour cream, avocado, diced tomatoes, and cilantro.

Conclusion:

Chicken tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. This recipe is a great starting point, but feel free to experiment with different ingredients and flavors to create your own unique soup.

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