Pioneer Woman Slow Cooker Chicken Tortilla Soup Recipe

This Pioneer Woman Slow Cooker Chicken Tortilla Soup is an easy and hearty recipe, which is made with black beans and a smoky chipotle pepper. It’s the perfect weeknight dinner, ready in about 5 to 8 hours with minimal effort.

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Pioneer Woman Slow Cooker Chicken Tortilla Soup Ingredients

• 3 chicken breasts
• 2 tsp. chili powder
• 1 tsp. cumin
• Salt and pepper, to taste
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 (28-oz.) can whole or diced tomatoes, with juice
• 1 (10-oz.) can diced tomatoes and green chilies, such as Rotel
• 3 cups low sodium chicken broth (more if you like the soup more liquidy)
• 4 oz. tomato paste
• 1 whole chipotle pepper in adobo (may add 2 to 3 if you’d like)
• 1 (15-oz.) can black beans, drained and rinsed
• 1 lime, juiced
• Fixins: sour cream, avocado, cilantro leaves, grated cheese

How To Make Pioneer Woman Slow Cooker Chicken Tortilla Soup

1. Combine ingredients in slow cooker: Place the chicken breasts in the bottom of the slow cooker. Sprinkle them with the chili powder, cumin, salt, and pepper. Add the onion, bell peppers, canned tomatoes, Rotel, chicken broth, tomato paste, chipotle pepper, and black beans.
2. Slow cook the soup: Stir everything together, place the lid on the slow cooker, and cook on HIGH for 5 hours or on LOW for 8 hours.
3. Shred the chicken and finish: Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir in the fresh lime juice.
4. Serve with toppings: Taste the soup and add more salt if needed. Serve piping hot in bowls with a generous amount of your favorite toppings like sour cream, avocado, cilantro, and grated cheese.

Recipe Tips

• How to control the spice level? The heat comes from the chipotle pepper in adobo. For a mild soup, use just one pepper. For a spicier soup, use two or three, or even add a little of the adobo sauce.
• Can I use chicken thighs? Yes, boneless, skinless chicken thighs are a great substitute and will result in even juicier meat. The cooking time remains the same.
• How to get a thicker soup? This is a brothy soup, but if you prefer it thicker, you can make a slurry with 2 tablespoons of cornmeal (masa harina) and a little water and stir it in during the last 30 minutes of cooking on high.
• Can I use a shortcut? For a quicker version, you can use 3-4 cups of pre-cooked rotisserie chicken. Add it during the last 30 minutes of cooking, just to heat it through.

What To Serve With Slow Cooker Chicken Tortilla Soup

The toppings are the best part, but this soup also pairs wonderfully with:

• Warm cornbread with honey butter
• Cheesy quesadillas for dipping
• A simple side salad with a creamy cilantro-lime dressing
• Tortilla chips for scooping

How To Store Slow Cooker Chicken Tortilla Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and it’s often even better the next day.
• Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Chicken Tortilla Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 390 kcal
• Fat: 10g
• Carbohydrates: 35g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Broccoli Cheese Soup Recipe
• Homemade Condensed Cream of Mushroom Soup Recipe
• Chicken Tortellini Soup Recipe