Pioneer Woman Chicken Tortilla Soup | Easy & Comforting Meal

Pioneer Woman Chicken Tortilla Soup is everything you want in a cozy, satisfying bowl of comfort—with a little Tex-Mex flair. This soup brings together juicy chicken, bold spices, and pantry-friendly ingredients like black beans and Rotel for a weeknight dinner that’s anything but boring.

The best part? You don’t need to be a culinary genius or have hours to spare. It’s hearty, it’s flavorful, and it’s got just enough kick to wake up your tastebuds. Oh, and picky eaters? They’ll love piling on the toppings. Sour cream, cheese, crunchy tortilla strips—you name it. So if dinner’s been feeling like a drag lately, this easy stovetop wonder might just be your new go-to.

Table of Contents

What is Pioneer Woman Chicken Tortilla Soup?

Pioneer Woman Chicken Tortilla Soup is a hearty, stovetop soup inspired by the well-loved recipe style of Ree Drummond—aka the Pioneer Woman. Think chicken soup with a twist: smoky spices, black beans, bell peppers, and tortilla strips all simmered into a comforting meal that tastes like it came straight from a cozy ranch kitchen.

What sets it apart from other soups is that Southwest spin—adding chili powder, cumin, Rotel, and cornmeal to thicken and flavor the broth. It’s the kind of recipe that makes you want seconds (and maybe thirds), especially when it’s loaded with toppings like creamy avocado, sharp cheese, and tangy sour cream.

Reasons to Try Pioneer Woman Chicken Tortilla Soup

First, it’s an absolute flavor bomb—cumin, garlic, and chili powder make this anything but a bland broth situation. Second, it’s all made in one pot (okay, the chicken gets a quick roast in the oven), which means fewer dishes and more time for Netflix. This Pioneer Woman Chicken Tortilla Soup is also ridiculously customizable. Feeding a picky eater? Let them top their bowl how they like. Want to make it vegetarian? Sub in veggie broth and skip the chicken.

Plus, it’s budget-friendly—mostly pantry ingredients like beans, tomato paste, and broth. And finally, leftovers? Even better the next day. This soup reheats like a dream, making it perfect for meal prepping or lazy lunches.

Ingredients Needed to Make Pioneer Woman Chicken Tortilla Soup

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil (plus more for roasting chicken)
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can Rotel (or diced tomatoes with green chilies)
• 4 cups low-sodium chicken broth
• 2–3 tbsp tomato paste
• 2 cans black beans, drained
• 2 tbsp cornmeal
• Corn tortillas, cut into strips

Optional Toppings:

• Sour cream
• Red onion, finely diced
• Avocado, chopped
• Monterey Jack cheese
• Fresh cilantro

Instructions to Make Pioneer Woman Chicken Tortilla Soup

Let’s walk through this comforting recipe step by step so you can create a delicious pot of Pioneer Woman Chicken Tortilla Soup right in your own kitchen. Whether you’re new to cooking or just want a cozy recipe that won’t require a culinary degree, these detailed steps will make the process easy and stress-free. Grab your apron, and let’s get cooking!

Step 1: Preheat the Oven and Season the Chicken

First things first—preheat your oven to 375°F (190°C). This ensures the chicken bakes evenly and comes out juicy. While the oven warms up, place your boneless, skinless chicken breasts on a baking sheet lined with parchment or foil for easy cleanup.

In a small bowl, mix together your cumin, chili powder, and garlic powder. These bold spices will infuse the chicken with rich flavor right from the start. Drizzle the chicken with a bit of olive oil, then sprinkle half of the spice mix evenly over both sides. This dry rub acts like a flavor jacket—locking in moisture and adding that signature Tex-Mex taste we love in this Pioneer Woman Chicken Tortilla Soup.

Need a shortcut? You could also use shredded rotisserie chicken and skip the oven entirely. For tips on how to make that swap seamlessly, check out our Easy Rotisserie Chicken Mushroom Soup recipe.

Step 2: Roast and Shred the Chicken

Once seasoned, slide the chicken into your preheated oven. Roast it for 20–25 minutes, or until fully cooked (internal temp should hit 165°F). While it’s baking, take a moment to chop your onions, green bell pepper, and red bell pepper. Trust us—prepping your veggies while the chicken cooks saves a ton of time.

After the chicken is cooked, let it rest for 5–10 minutes so the juices redistribute. Then shred it using two forks or your fingers (once it’s cool enough to handle). Shredding the meat instead of chopping helps it soak up all the flavors later in the soup.

Step 3: Sauté the Aromatic Vegetables

In a large Dutch oven or soup pot, heat another tablespoon of olive oil over medium-high heat. Add your chopped onions and both bell peppers. Sauté for about 5–6 minutes until the veggies are softened and slightly golden. This step is where the base flavor of your soup begins to shine.

Next, sprinkle in the remaining spice mix you set aside earlier. Stir well and cook for another 1–2 minutes, allowing the spices to bloom and coat the vegetables. That fragrant, slightly smoky smell? That’s the flavor magic happening.

Step 4: Build the Soup Base

Now it’s time to bring everything together. Add your shredded chicken to the pot, followed by a full can of Rotel (don’t drain it—the juices pack flavor), low-sodium chicken broth, a couple of tablespoons of tomato paste, and drained black beans. Stir everything together until well combined.

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. This slow simmering process allows all the ingredients to mingle and deepen the soup’s flavor.

Want to experiment with substitutions? You can use fire-roasted diced tomatoes if you don’t have Rotel, or swap in kidney beans for a different flavor profile. You’ll find more great options in our Ingredient Substitution Guide post.

Step 5: Thicken the Soup with Cornmeal

To give the soup a heartier texture, mix 2 tablespoons of cornmeal with a bit of warm water in a small bowl until smooth—this makes a slurry. Slowly pour the slurry into your simmering soup while stirring continuously. The cornmeal will gently thicken the broth and give it that subtle tortilla-like flavor without needing heavy cream or flour.

Let the soup continue to simmer for another 5–10 minutes, allowing the cornmeal to fully absorb and meld into the soup.

Step 6: Let It Rest and Add the Tortillas

Once your soup has finished simmering, turn off the heat and let it rest for 10–15 minutes. This pause might sound skippable, but it makes a big difference—it gives the flavors time to blend and settle into one harmonious pot.

While the soup rests, stir in the corn tortilla strips. Letting them soak in the warm broth helps them soften slightly, like noodles in a stew. If you want them extra crunchy, toast them in the oven separately and use them as a topping instead.

Need a vegetarian version? Head over to our One-Pot Creamy Vegetable Soup for inspiration and swaps.

Step 7: Serve with All Your Favorite Toppings

Now the fun part—toppings! Ladle the soup into bowls and top with a generous dollop of sour cream, chopped avocado, shredded Monterey Jack cheese, diced red onion, and a sprinkle of fresh cilantro.

This is where everyone can customize their bowl to their liking. Want more topping ideas? Check out our Cheesy Hamburger Potato Soup for topping combos that also work great here.

And that’s it—your Pioneer Woman Chicken Tortilla Soup, step by step, from pantry to table. Each bite delivers warmth, comfort, and a little zing. Bookmark this one—you’ll want it on repeat all year long.

What to Serve with Pioneer Woman Chicken Tortilla Soup

This soup is pretty much a meal on its own, but if you want to stretch it or make it part of a bigger spread, here are some easy pairings. A simple green salad with lime vinaigrette balances the richness. Warm cornbread or cheese quesadillas are perfect for dunking. Want to keep it light? Serve with a side of healthy sautéed vegetables. And if you’re going the cozy comfort route, pair with homemade Tuscan chicken soup on a soup night rotation. Oh, and don’t forget a cold beer or a sparkling lime agua fresca for that real Southwest vibe.

Key Tips for Making Pioneer Woman Chicken Tortilla Soup

1. Season that chicken: Don’t skimp on spice before roasting—this step builds flavor fast.
2. Use Rotel or similar: That mix of tomatoes and green chilies adds just the right kick—don’t skip it.
3. Cornmeal is magic: It thickens the broth while adding a subtle corn flavor.
4. Toppings make the meal: Go big on the extras—cheese, avocado, sour cream, and fresh cilantro add major texture and creaminess.
5. Make it ahead: The soup actually tastes better the next day, so it’s meal-prep friendly.

Storage and Reheating Tips for Pioneer Woman Chicken Tortilla Soup

Store leftover Pioneer Woman Chicken Tortilla Soup in an airtight container in the fridge for up to 4 days. If freezing, skip the tortilla strips and toppings—just freeze the base soup. When ready to reheat, thaw overnight in the fridge (if frozen), then warm on the stovetop over medium heat or microwave in short bursts. Add a splash of broth or water if it’s too thick. Always add fresh toppings like avocado or sour cream after reheating—nobody wants mushy avocado.

FAQs

Can I make this in a slow cooker?
Yes! Cook chicken first or throw it in raw—just shred it before serving.

Is it spicy?
It’s got a little kick, thanks to chili powder and Rotel. For milder soup, use plain diced tomatoes.

Can I use rotisserie chicken?
Absolutely. It cuts the cooking time in half—just skip the roasting step and go straight to shredding.

How do I make it vegetarian?
Use vegetable broth and skip the chicken. Add extra beans or some zucchini for bulk.

What tortillas work best?
Corn tortillas are traditional and hold up well, but you could use flour if you’re in a pinch.

Final Thoughts

Whether you’re battling a busy weeknight or just need a bowl of something warm and soul-soothing, Pioneer Woman Chicken Tortilla Soup is the answer. It’s packed with flavor, easy to make, and endlessly customizable for your family’s tastes (yes, even the picky ones). Plus, it’s the kind of recipe that turns leftovers into lunch gold. Try it once and you’ll see—this one’s a keeper. And while you’re at it, check out other easy comfort foods like our chicken and dumplings or cheesy hamburger potato soup. Your soup pot will thank you.

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