Pioneer Woman Slow Cooker Chicken Tortilla Soup

Pioneer Woman Slow Cooker Chicken Tortilla Soup blends tender shredded chicken, fire-roasted tomatoes, black beans, corn, onions, and zesty spices in a rich, savory broth. It’s warm, hearty, and slightly smoky with a hint of heat. Named for its crunchy tortilla topping, it’s classic comfort with Southwestern flair.

Ingredients:

• Grab 2 boneless, skinless chicken breasts.
• Open and drain 1 can (15 oz) black beans.
• Pour in 1 can (15 oz) whole kernel corn.
• Stir in 1 can (10 oz) Rotel tomatoes with green chilies.
• Add 4 cups chicken broth for rich flavor.
• Chop 1 small onion into small pieces.
• Mince 1 clove fresh garlic.
• Sprinkle 1 teaspoon ground cumin over ingredients.
• Add 1 teaspoon chili powder for spice.
• Season with salt and pepper as needed.
• Squeeze juice from 1 fresh lime.
• Top with crispy tortilla strips when serving.
• Optionally, toss in fresh chopped cilantro.
• Sprinkle shredded cheddar or a dollop of sour cream.

How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup

1. First, cook the chopped garlic and onion in a pan over medium heat for about three minutes, or until they are tender.
2. Put the chicken breasts in the slow cooker after that.
3. Then top the chicken with the sautéed garlic and onions.
4. Then add the Rotel tomatoes, corn, and black beans.
5. Add the chili powder, cumin, salt, and pepper now.
6. Add enough chicken broth to cover everything.
7. For 6 to 7 hours, cook on low with a lid on.
8. Or cook for approximately 3.5 to 4 hours on high.
9. Remove the cooked chicken and use forks to shred it.
10. After that, mix the soup and add the shredded chicken again.
11. Next, add fresh lime juice and stir once more.
12. Give the soup five minutes to cool before serving.
13. Spoon into dishes, then garnish with tortilla strips.
14. For added taste, feel free to add cheese, sour cream, or cilantro.

Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe Tips:

• Creamy Tortilla Soup with Chicken. This is the version for you if you are craving velvety, creamy soups. Add 1 cup of heavy cream and mix in the chicken shreds. For more creaminess and flavor, add half a block of softened cream cheese after that. Then, over low heat for 15 minutes, slowly melt it into the soup. The strong spices, tomatoes, and chicken are all expertly complemented by the creamy foundation. For the ultimate decadent comfort food, serve it with shredded cheese and crispy tortilla chips.
• Black Bean Tortilla Soup for Vegetarians. This plant-based version retains all the robust, Southwestern flavors without the chicken. First, replace the vegetable stock with chicken broth. Then, for more protein and heartiness, double the black beans to two cans. For texture, add a handful of sliced bell peppers and one diced zucchini. The soup still has a deep, aromatic flavor from the sautéed onion and garlic. As always, cook on low heat, and garnish with crunchy tortilla strips and fresh lime juice.
• Tex-Mex Tortilla Soup with Beef. Give this meal a rich, meaty variation by using chicken for beef. Start by browning one pound of ground beef with garlic and onion. After that, move it to your slow cooker after draining any excess fat. Add the same corn, black beans, and chili-flavored tomatoes as before. Add smoked paprika, chili powder, and cumin for a strong Tex-Mex taste. For added richness, use beef broth rather than chicken broth. Once cooked, garnish each bowl with jalapeños and grated cheese for a filling, meaty delight.

How To Store & Reheat Leftovers?

1. In The Fridge: Place cooled soup in airtight containers. Then, refrigerate for up to 4 days. Keep toppings stored separately.
2. In The Freezer: Ladle cooled soup into freezer-safe bags. Seal tightly and freeze flat for easy storage. Use within 3 months.
3. To Reheat: Reheat on the stovetop over medium heat. Stir often until hot. Or, microwave individual servings until warmed through.

Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe Nutrition Facts

Calories: Deliver about 280 calories per serving.
Protein: Bring in roughly 25 grams from the chicken and black beans.
Carbohydrates: Provide about 22 grams from corn, beans, and tomatoes.
Dietary Fiber: Offer around 6 grams thanks to the black beans and corn.
Fat: Contain close to 7 grams mostly from the chicken and optional toppings.
Saturated Fat: Add about 2 grams if using cheddar or sour cream.
Cholesterol: Carry roughly 65 milligrams from the chicken breast.
Sodium: Pack in around 750 milligrams from broth and canned ingredients.
Vitamin A: Supply about 15% of daily value from spices and tomatoes.
Vitamin C: Deliver nearly 20% of daily value from tomatoes, lime, and optional cilantro.
Iron: Provide about 12% of daily value from black beans and spices.
Calcium: Contribute roughly 10% of daily value with optional cheese topping.
Would you like a per-serving breakdown too? I can fix that up if you’d like!

Try More Recipes:

• pioneer-woman-slow-cooker-cabbage-rolls-recipe
• Pioneer Woman Slow Cooker Chicken Tortilla Soup
• Pioneer Woman Prime Rib Soup
• Pioneer Woman Asparagus Soup

Pioneer Woman Slow Cooker Chicken Tortilla Soup

Author: dhouha bakhouch Cooking Method:stovetop sautéing. Cuisine:American UK Courses:Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 6 minutesRest time: 5 minutesTotal time: 21 minutesCooking Temp:6–7 hours (low) or 3.5–4 hours (high) CServings:6 servingsEstimated Cost: $Calories:About 280 calories per serving kcal Best Season:Available

Description

Pioneer Woman Slow Cooker Chicken Tortilla Soup blends tender shredded chicken, fire-roasted tomatoes, black beans, corn, onions, and zesty spices in a rich, savory broth. It’s warm, hearty, and slightly smoky with a hint of heat. Named for its crunchy tortilla topping, it’s classic comfort with Southwestern flair.

Ingredients

• Grab 2 boneless, skinless chicken breasts.
  Open and drain 1 can (15 oz) black beans.
  Pour in 1 can (15 oz) whole kernel corn.
  Stir in 1 can (10 oz) Rotel tomatoes with green chilies.
  Add 4 cups chicken broth for rich flavor.
  Chop 1 small onion into small pieces.
  Mince 1 clove fresh garlic.
  Sprinkle 1 teaspoon ground cumin over ingredients.
  Add 1 teaspoon chili powder for spice.
  Season with salt and pepper as needed.
  Squeeze juice from 1 fresh lime.
  Top with crispy tortilla strips when serving.
  Optionally, toss in fresh chopped cilantro.
  Sprinkle shredded cheddar or a dollop of sour cream.

Instructions

1. First, cook the chopped garlic and onion in a pan over medium heat for about three minutes, or until they are tender.
2. Put the chicken breasts in the slow cooker after that.
3. Then top the chicken with the sautéed garlic and onions.
4. Then add the Rotel tomatoes, corn, and black beans.
5. Add the chili powder, cumin, salt, and pepper now.
6. Add enough chicken broth to cover everything.
7. For 6 to 7 hours, cook on low with a lid on.
8. Remove the cooked chicken and use forks to shred it.
9. Next, add fresh lime juice and stir once more.
10. After that, mix the soup and add the shredded chicken again.
11. Give the soup five minutes to cool before serving.
12. Spoon into dishes, then garnish with tortilla strips.
13. For added taste, feel free to add cheese, sour cream, or cilantro.

Keywords:Pioneer Woman Slow Cooker Chicken Tortilla Soup