Pioneer Woman Slow Cooker Chicken Tortilla Soup

The Pioneer Woman Slow Cooker Chicken Tortilla Soup combines tender chicken, tomatoes, green chilies, corn, and a flavorful mix of spices, creating a rich, hearty base. The texture is comforting with soft chicken and veggies, while crispy tortilla strips add crunch. Named for its ease in a slow cooker, it’s a perfect cozy meal.

Ingredients:

• Add 2 boneless, skinless chicken breasts.
• Pour in 1 can (10 oz) diced tomatoes with green chilies.
• Toss in 1 cup frozen corn.
• Mix 1 can (14 oz) black beans, drained and rinsed.
• Sprinkle 1 teaspoon chili powder.
• Stir 1 teaspoon ground cumin.
• Blend 1/2 teaspoon garlic powder.
• Shake in 1/2 teaspoon onion powder.
• Pour 4 cups chicken broth.
• Finish with 1/4 cup chopped fresh cilantro.
• Top with crispy tortilla strips.

How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup

1. Sprinkle salt and pepper on both sides of the chicken breasts.
2. You can choose to lightly sauté them in oil until they are barely golden.
3. Put the chicken in the slow cooker’s bottom.
4. Cover the chicken with chopped tomatoes and green chilies.
5. Add all the seasonings, corn, and black beans.
6. In the slow cooker, mix everything together thoroughly.
7. Evenly cover the items with the chicken broth.
8. Cook, covered, on low for approximately 6 hours.
9. Using two forks, shred the chicken directly in the pot.
10. Add chopped cilantro to the heated, aromatic soup and stir.
11. Pour soup into bowls that are already warm, filling them to overflowing.
12. For a crunchy finish, place slices of crispy tortilla on top of each.
13. Let it cool down a bit, then jump in and savor the comforting sweetness!

Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe Tips:

• Twist of Creamy Chicken Tortilla Soup. With a small change, you can transform this traditional soup into a rich, creamy dish. Add the chicken shreds and mix in 1/2 cup sour cream and 1 cup heavy cream. This preserves the broth’s strong flavors while giving it a rich, velvety texture. For more warmth, add more cumin. Next, add slices of avocado and some shredded cheese as garnish. It is perfect for cold, leisurely evenings at home because every spoonful feels especially comfortable.
• Option for Vegetable Tortilla Soup. Use a robust vegetarian version that is full of flavor and color instead of chicken. For a rich base, use vegetable broth instead of chicken stock. For added protein and texture, add additional beans, such as kidney and pinto beans. To increase freshness, add diced red bell peppers and zucchini. It remains vibrant with the same strong spices. Finally, top with crunchy tortilla strips, creamy avocado, and fresh cilantro. It is a satisfying plant-based comfort food that makes you feel good.
• Version of Mexican Street Corn Tortilla Soup. Add traditional flavors of street corn to the well-liked chicken tortilla soup foundation. For added richness, mix in 1/4 cup mayonnaise and 1/2 cup crumbled cotija cheese after cooking. Add a handful of chopped cilantro and 1/2 teaspoon of smoked paprika. To add zesty brightness, squeeze in some fresh lime. Add more roasted corn kernels and tortilla strips to the top of each bowl. It is a delicious variation that expertly combines acidic, smokey, and creamy flavors.

How To Store & Reheat Leftovers?

1. In The Fridge: Transfer cooled soup into airtight containers. Store it in the refrigerator for up to four days. Keep tortilla strips separate.
2. In The Freezer: Pour cooled soup into freezer-safe bags or containers. Leave space for expansion. Freeze for up to three months.
3. To Reheat: Reheat soup on the stovetop over medium heat until steaming. Stir occasionally. Add fresh tortilla strips before serving.

Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe Nutrition Facts

Protein reaches 120 grams from chicken and black beans combined.
Carbohydrates hit 90 grams from corn, beans, and tomatoes.
Total fat measures 28 grams mainly from chicken and tortilla strips.
Saturated fat stays near 7 grams thanks to optional toppings.
Cholesterol reaches about 220 milligrams from the chicken.
Fiber adds up to 25 grams from beans, corn, and tomatoes.
Sodium lands at 4000 milligrams from broth, canned items, and seasonings.
Vitamin A totals 2400 IU from tomatoes, corn, and spices.
Vitamin C adds 45 milligrams from tomatoes, chilies, and cilantro.
Iron contributes around 12 milligrams from beans and chicken.
Calcium provides roughly 180 milligrams from optional toppings.
Potassium comes in at 3200 milligrams from broth, beans, tomatoes, and corn.

Try More Recipes:

• Pioneer Woman Prime Rib Soup
• Pioneer Woman Asparagus Soup
• Pioneer Woman Turkey Chili
• Pioneer Woman Vegetable Beef Soup