Pioneer Woman Crock Pot Chicken Tortilla Soup

Pioneer Woman’s Crock Pot Chicken Tortilla Soup is made with chicken breasts, chili powder, cumin, bell peppers, tomatoes, chicken broth, tomato paste, chipotle pepper, black beans, and lime juice. This delicious soup takes about 5 hours and 15 minutes to prepare and serves up to 6 people.

More Pioneer Woman Recipe:

• Pioneer Woman Chicken Cacciatore Soup
• Pioneer Woman Cream Of Asparagus Soup
• Pioneer Woman Sausage Potato Chowder

🧡 Why You’ll Love Crock Pot Chicken Tortilla Soup Recipe

• Easy Preparation: Simply toss everything into the slow cooker and let it do the work for you,no need for constant stirring or monitoring.
• Rich Flavour: The combination of spices, chipotle pepper, and lime juice creates a deeply flavorful and slightly spicy soup.
• Hearty and Filling: Chicken breasts, black beans, and vegetables make this soup a satisfying and complete meal.
• Customizable Toppings: Add your favourite fixings like sour cream, avocado, cilantro, and cheese for extra taste and texture.
• Feeds a Crowd: This recipe makes enough to serve up to 6 people, making it perfect for family dinners or gatherings.

🍗 Pioneer Woman Crock Pot Chicken Tortilla Soup Ingredients

• 3 chicken breasts (680 g)
• 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 (796 g)
• 1 (10-oz) can diced tomatoes and green chilies (284 g, e.g., Rotel)
• 3 cups low sodium chicken broth (710 ml; add more for a thinner soup)
• 4 oz tomato paste (113 g)
• 1 whole chipotle pepper in adobo (add 2-3 more if extra heat desired)
• 1 (15-oz) can black beans, drained and rinsed (425 g)
• Juice of 1 lime
• Fixins: sour cream, avocado, cilantro leaves, grated cheese

🍵 How To Make Pioneer Woman Crock Pot Chicken Tortilla Soup

1. Prepare the Soup: Place the chicken breasts in the slow cooker, sprinkle with chili powder, cumin, salt, and pepper, then add the chopped onion, bell peppers, tomatoes (both kinds), chicken broth, tomato paste, chipotle pepper, and black beans. Stir to combine, cover, and cook on high for 5 hours or low for 8 hours. Stir in the lime juice.
2. Shred the Chicken: After cooking, use two forks to break up the chicken into chunks or shred more finely if preferred. Taste and add more salt if needed.
3. Serve: Ladle the soup into bowls and top with sour cream, avocado slices, cilantro leaves, and grated cheese. Serve hot and enjoy!

💭 Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh bell peppers and high,quality tomatoes. Fresh ingredients make a big difference in taste.
• Adjust Spice Level: If you prefer a milder soup, start with one chipotle pepper and taste before adding more. You can always add extra heat later.
• Shred the Chicken Well: After cooking, shred the chicken into small pieces for better distribution throughout the soup. This makes each bite more satisfying.
• Add More Broth if Needed: If you like a thinner soup, feel free to add extra chicken broth to reach your desired consistency.
• Top Generously: Don’t skimp on the toppings! Adding sour cream, avocado, cilantro, and cheese enhances the flavor and makes the soup more enjoyable.

🎚 How To Store Leftovers Crock Pot Chicken Tortilla Soup?

• Refrigerate: Cool leftovers crock pot chicken tortilla soup to room temperature, then store it in an airtight container in the fridge for up to 3 to 4 days.
• Freeze: Cool leftovers crock pot chicken tortilla soup, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

🥵 How To Reheat Leftovers Crock Pot Chicken Tortilla Soup?

• In The Oven: Preheat to 350°F. Heat leftovers crock pot chicken tortilla soup in an oven-safe dish, covered with foil, for 20-25 minutes.
• In The Microwave: Heat leftovers crock pot chicken tortilla soup in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.
• On the Stove: Heat leftovers crock pot chicken tortilla soup in a pot over medium heat for 3 minutes, stirring occasionally, until hot.

🥗 What To Serve With Crock Pot Chicken Tortilla Soup?

This hearty Crock Pot Chicken Tortilla Soup pairs well with tortilla chips, cornbread, or a side salad. It can also be served alongside rice, quesadillas, or a simple avocado slice for a delicious dinner.

FAQ’S:

More Pioneer Woman Recipe:

• Pioneer Woman Crockpot Broccoli Cheese Soup
• Pioneer Woman Sausage Kale White Bean Soup
• Pioneer Woman Sausage And Bean Soup

Pioneer Woman Crock Pot Chicken Tortilla Soup Nutrition Facts

Serving Size: 1 cup (about 240 ml)

• Calories: 280
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 70 mg
• Sodium: 800 mg
• Potassium: 600 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 7 g
• Sugars: 6 g
• Protein: 25 g

Pioneer Woman Crock Pot Chicken Tortilla Soup

Author: Rihab mimouni Cooking Method:Baking Cuisine:American, Brittish Courses:Soups Recipe Keys: C Crock Pot Chicken Tortilla Soup

Difficulty:BeginnerPrep time: 15 minutesCook time:5 hours Rest time: minutesTotal time:5 hours 15 minutesServings:6 servingsCalories:280 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Crock Pot Chicken Tortilla Soup is made with chicken breasts, chili powder, cumin, bell peppers, tomatoes, chicken broth, tomato paste, chipotle pepper, black beans, and lime juice. This delicious soup takes about 5 hours and 15 minutes to prepare and serves up to 6 people.

Ingredients

• 3 chicken breasts (680 g)
  
• 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 (796 g)
  
• 1 (10-oz) can diced tomatoes and green chilies (284 g, e.g., Rotel)
  
• 3 cups low sodium chicken broth (710 ml; add more for a thinner soup)
  
• 4 oz tomato paste (113 g)
  
• 1 whole chipotle pepper in adobo (add 2-3 more if extra heat desired)
  
• 1 (15-oz) can black beans, drained and rinsed (425 g)
  
• Juice of 1 lime
  
• Fixins: sour cream, avocado, cilantro leaves, grated cheese

Instructions

1. Prepare the Soup: Place the chicken breasts in the slow cooker, sprinkle with chili powder, cumin, salt, and pepper, then add the chopped onion, bell peppers, tomatoes (both kinds), chicken broth, tomato paste, chipotle pepper, and black beans. Stir to combine, cover, and cook on high for 5 hours or low for 8 hours. Stir in the lime juice.
   
2. Shred the Chicken: After cooking, use two forks to break up the chicken into chunks or shred more finely if preferred. Taste and add more salt if needed.
   
3. Serve: Ladle the soup into bowls and top with sour cream, avocado slices, cilantro leaves, and grated cheese. Serve hot and enjoy!

Notes

• Use Fresh Ingredients: For the best flavor, use fresh bell peppers and high,quality tomatoes. Fresh ingredients make a big difference in taste.
• Adjust Spice Level: If you prefer a milder soup, start with one chipotle pepper and taste before adding more. You can always add extra heat later.
• Shred the Chicken Well: After cooking, shred the chicken into small pieces for better distribution throughout the soup. This makes each bite more satisfying.
• Add More Broth if Needed: If you like a thinner soup, feel free to add extra chicken broth to reach your desired consistency.
• Add More Broth if Needed: If you like a thinner soup, feel free to add extra chicken broth to reach your desired consistency.
• Top Generously: Don’t skimp on the toppings! Adding sour cream, avocado, cilantro, and cheese enhances the flavor and makes the soup more enjoyable.

Keywords:Pioneer Woman Crock Pot Chicken Tortilla Soup