Pioneer Woman Chicken Taco Soup

This easy Pioneer Woman Chicken Taco Soup is a delicious and nutritious meal that’s perfect for a quick weeknight dinner. Packed with creamy black beans and vibrant vegetables, it’s made with simple, common ingredients you probably have on hand. Enjoy the hearty, comforting flavors topped with crispy tortilla strips!

Ingredients Needed:

For the Soup:

• 2 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil (divided)
• 1 ½ teaspoons cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 cup diced onion
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 3 cloves garlic, minced
• 1 can (10 ounces) Rotel Tomatoes & Green Chilies
• 32 ounces low-sodium chicken stock
• 3 tablespoons tomato paste
• 4 cups hot water
• 2 cans (15 ounces each) black beans, drained
• 3 tablespoons cornmeal or masa
• 5 whole corn tortillas, cut into strips (about 2 to 3 inches)

For Garnishing:

• Sour cream
• Diced red onion
• Diced avocado
• Pico de gallo or salsa
• Grated Monterey Jack cheese
• Cilantro (optional)

How To Cook Chicken Taco Soup:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). In a small bowl, mix the cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon of olive oil over the chicken breasts and sprinkle a small amount of the spice mix on both sides. Reserve the remaining spice mix for later.
2. Bake the Chicken: Place the seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until fully cooked. Once cooked, use two forks to shred the chicken and set it aside.
3. Cook the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced onion, red bell pepper, green bell pepper, and minced garlic. Cook, stirring frequently, until softened. Add the reserved spice mix and stir to combine, then add the shredded chicken and mix well.
4. Simmer the Soup: Pour in the Rotel tomatoes, chicken stock, tomato paste, hot water, and black beans. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 minutes.
5. Thicken the Soup: In a small bowl, mix the cornmeal with a small amount of water to create a slurry. Stir the cornmeal mixture into the soup and continue to simmer for an additional 30 minutes. Check the seasoning and adjust as needed—add more chili powder for spice and salt if necessary.
6. Add Tortilla Strips: Turn off the heat and let the soup sit for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips.
7. Serve: Ladle the soup into bowls and top with your choice of garnishes: sour cream, diced red onion, diced avocado, pico de gallo, grated cheese, and cilantro.

Recipe Tips

• Use Fresh Ingredients: Fresh vegetables and spices make the soup taste better. Choose firm, colorful peppers and fresh garlic for maximum flavor.
• Adjust the Spice: If you like it spicy, add extra chili powder or jalapeños. Taste as you go to get your desired heat level.
• Shred Chicken While Hot: Shredding the chicken right after baking makes it easier and ensures it absorbs the flavors of the soup.
• Let it Sit Before Serving: Allowing the soup to rest for 15 to 20 minutes after cooking lets the flavors meld together for a richer taste.
• Customize Your Toppings: Feel free to mix and match toppings. Try adding sliced jalapeños, chopped cilantro, or different cheese for variety.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Chicken Taco Soup in an airtight container and store it in the fridge. It will be good for about 4 days.
• Freeze: You can freeze leftover Chicken Taco Soup for up to 3 months. Once it’s cool, pourleftover Chicken Taco Soup into a freezer-safe container, leaving some space at the top. To thaw, put the soup in the fridge overnight before reheating on the stove or in the microwave until it’s hot.
• Reheating: Reheat leftover Chicken Taco Soup in a pot over medium heat for 4 minutes, stirring until hot, or microwave in a covered bowl in 1-minute intervals until warmed through.

Nutrition Facts

• Calories: 125
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Cholesterol: 43 mg
• Sodium: 72 mg
• Potassium: 289 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 15 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Cacciatore Soup
• Pioneer Woman Cream Of Asparagus Soup
• Pioneer Woman Sausage Potato Chowder
• Pioneer Woman Crockpot Broccoli Cheese Soup
• Pioneer Woman Sausage Kale White Bean Soup