Pioneer Woman Chicken Tortilla Soup Recipe
If you love hearty, flavorful soups, this Pioneer Woman Chicken Tortilla Soup Recipe is perfect. It’s spicy, comforting and full of fresh ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 14-ounce can diced tomatoes
- 1 cup corn kernels
- 1 15-ounce can black beans, drained and rinsed
- Salt and black pepper to taste
- 1 lime juiced
- 1/4 cup chopped fresh cilantro
- Tortilla strips or crushed tortilla chips for garnish
- Shredded cheese avocado and sour cream (optional)
Instructions
Heat Oil and Sauté
- Heat olive oil in a large pot. Add onion, garlic and bell peppers. Cook 5 minutes until soft.
Add Spices
- Stir in chili powder, cumin, smoked paprika and cayenne. Cook 1 minute until fragrant.
Add Broth and Chicken
- Pour in chicken broth and shredded chicken. Stir well to combine all ingredients.
Add Tomatoes, Corn, and Beans
- Add diced tomatoes, corn and black beans. Bring soup to a gentle simmer.
Simmer Soup
- Let soup simmer for 15–20 minutes to blend flavors and heat thoroughly.
Season and Add Lime
- Add salt, pepper and lime juice. Taste and adjust seasoning as needed.
Prepare Tortilla Strips
- Cut tortillas into strips. Fry or bake until crispy for garnish.
Serve Soup
- Ladle soup into bowls. Top with tortilla strips, shredded cheese, avocado and sour cream if desired.
Notes
- Use rotisserie chicken for convenience
- Add chopped jalapeño for extra heat
- Use fire-roasted tomatoes for smoky flavor
- Garnish with fresh cilantro and lime wedges
- Substitute black beans with pinto or kidney beans
- Add cooked rice or quinoa for a heartier soup
- Freeze leftover soup in airtight containers for later