Cold night. Long day. Needed soup that does something. Not watery veggie broth pretending to help. Like, actual warmth. Something spicy, full, maybe a bit messy. This chicken tortilla soup hits. Real flavour, tender shredded chicken, beans, peppers, tortillas melting in at the end. You can dress it up or eat it plain, straight from the pot. It works.

This soup’s got body — not thick like chowder, but not thin either. The chicken is soft, seasoned before baking so it’s not bland. Broth’s got a slow spice — chili, cumin, garlic — with tomato depth and a mild smoky kick from the Rotel. Beans give it some weight. Cornmeal or masa thickens it just enough to cling to the spoon, without going all gluey.

You simmer it low for nearly an hour, but the actual work? Not that bad. Feels good to throw it together. Comfort food, but still has veg, protein, fibre. Easy to digest if you don’t overload the toppings. Good gut-friendly meal for cold nights or when your stomach wants warmth, not cream.

Jump to Recipe

Ingredients Needed

2 whole boneless, skinless chicken breasts – lean protein, cooks fast.
1 tbsp olive oil (for chicken) – helps the spices stick.
1½ tsp cumin – earthy, deep flavour.
1 tsp chili powder – brings heat.
½ tsp garlic powder – for base flavour.
½ tsp salt – just enough to wake things up.
1 tbsp olive oil (for soup) – for the onions & peppers.
1 cup diced onion – base of almost any soup.
¼ cup diced green bell pepper – adds sweetness and crunch.
¼ cup diced red bell pepper – more colour, similar sweetness.
3 cloves garlic, minced – sharp flavour. Add more if you want.
1 can (10 oz) Rotel tomatoes + green chilies – brings heat and acidity.
32 oz low-sodium chicken stock – base of the broth. Less salt = more control.
3 tbsp tomato paste – deepens the tomato flavour.
4 cups hot water – balances out the salt + adds volume.
2 cans (15 oz each) black beans, drained – protein, fibre, fullness.
3 tbsp cornmeal or masa – for slight thickening, gives that tortilla taste.
5 corn tortillas, cut into strips – stir in at the end, softens slightly.

Toppings (optional): sour cream, diced red onion, avocado, pico, shredded Monterey Jack, cilantro — whatever you’ve got.

How To Make Chicken Tortilla Soup

Bake the Chicken:
Preheat oven to 375°F. Mix cumin, chili powder, garlic powder, salt in a small bowl. Drizzle olive oil over the chicken, then rub in a bit of the spice mix. Save the rest. Bake chicken for 20–25 mins. Shred it with two forks once cool enough to touch.

Start the Base:
Heat olive oil in a big soup pot. Add onion, red + green peppers, garlic. Cook 3–4 mins, stirring. Add the rest of the spice mix. Let it toast in the pan for a sec.

Build the Soup:
Toss in the shredded chicken. Stir. Pour in Rotel, stock, tomato paste, hot water, black beans. Bring it to a boil. Then drop to a simmer. Let it go uncovered for 45 mins.

Thicken Slightly:
Mix cornmeal with a splash of water in a cup. Pour that into the soup. Simmer another 30 mins. Check the seasoning — salt, chili powder, whatever it needs. Let it sit off heat for 15 mins.

Finish and Serve:
Right before serving, stir in tortilla strips. Ladle into bowls. Top with whatever you’ve got or leave it bare.

Pioneer Woman Chicken Tortilla Soup Recipe

Recipe Tips

Don’t skip the cornmeal — it pulls everything together.
Bake the chicken while you chop veg to save time.
Soup gets better after it sits a bit — flavours deepen.
Too thick? Add more water or stock, bit at a time.
Skip the cheese/sour cream if watching dairy.

How to Store & Reheat

Room Temperature:
Let cool max 1 hour before refrigerating.

Fridge:
Store up to 4 days in airtight container. Tortillas may soften but still taste fine.

Freezer:
Freeze soup (without toppings) for up to 2 months. Thaw overnight in fridge, reheat on stove.

Reheat:
Microwave: 2–3 mins.
Stovetop: Medium heat until hot.
Add extra broth or water if needed — it thickens in the fridge.

Nutrition Facts (Approx. per serving)

Calories: ~390
Sodium: ~820mg
Protein: 26g
Fat: 10g
Carbs: 42g
Fibre: 9g
Sugar: 5g

FAQs

Can I make this vegetarian?
Yep — skip the chicken, use veggie stock, double the beans.

Is this soup spicy?
Mild to medium. Rotel adds a kick. You can leave it out or use plain diced tomatoes if needed.

Can I use rotisserie chicken?
For sure. Just shred and toss it in after sautéing the veggies.

Does it need the corn tortillas inside?
Honestly? It adds texture, but you can skip if you’re low-carb or sensitive to corn.

Can I cook it in a slow cooker?
Yes, but skip baking the chicken. Just throw everything in (minus the cornmeal and tortillas), cook 4–6 hrs low. Add the cornmeal + tortillas near the end.