Pioneer Woman Crock Pot Chicken Tortilla Soup

This delicious Pioneer Woman Crock Pot Chicken Tortilla Soup is a warm, comforting, and easy meal perfect for busy days. Packed with tender chicken, spicy peppers, and hearty beans, it’s a one-pot wonder that you can set and forget. Customize with favorite toppings like creamy avocado and crispy tortilla strips for extra flavor!

Ingredients Needed:

• 3 boneless, skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon ground 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-ounce) can whole or diced tomatoes – with juice
• 1 (10-ounce) can diced tomatoes with green chilies – such as Rotel
• 3 cups low-sodium chicken broth – add more if you like a thinner soup
• 4 ounces tomato paste
• 1 whole chipotle pepper in adobo – or 2-3 for extra heat
• 1 (15-ounce) can black beans – drained and rinsed
• 1 lime – juiced

How To Cook Crock Pot Chicken Tortilla Soup :

1. Prepare the Chicken and Seasonings: Place chicken breasts in the slow cooker. Sprinkle with chili powder, cumin, and salt and pepper.
2. Add Vegetables and Liquids: Add chopped onion, red and yellow bell peppers, canned tomatoes, diced tomatoes with green chilies, chicken broth, tomato paste, chipotle pepper, and black beans. Stir to combine.
3. Slow Cook: Cover the slow cooker and cook on high for 5 hours or on low for 8 hours.
4. Shred the Chicken and Adjust Seasoning: Using two forks, shred the cooked chicken directly in the slow cooker. Stir in lime juice and taste for salt, adding more if needed.
5. Serve and Garnish: Ladle the hot soup into bowls and garnish with sour cream, avocado slices, fresh cilantro, and grated cheese as desired.

Recipe Tips

• Season the Chicken Well: Don’t be shy with the chili powder, cumin, salt, and pepper. This will make sure the chicken has deep flavor, even after slow cooking.
• Use Fresh Lime Juice at the End: Adding fresh lime juice after cooking gives the soup a bright and fresh flavor that balances the spices.
• Adjust the Heat Level: For a milder soup, use only one chipotle pepper. For extra heat, add two or three. Adjust based on your preference!
• Stir Occasionally: If possible, stir the soup once or twice while it’s cooking to make sure all ingredients cook evenly and prevent sticking.
• Choose Your Toppings Wisely: Toppings like sour cream, avocado, and cheese add creaminess and richness. Fresh cilantro gives a burst of freshness—choose what you enjoy most!

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Chicken Tortilla Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container, leaving some room at the top for expansion. Freeze for up to 3 months. To thaw, place in the refrigerator overnight before reheating.
• Reheating: Reheat Chicken Tortilla Soup in a saucepan over medium heat, stirring occasionally for 5 minutes, until hot. Alternatively, microwave in a safe bowl, heating in 1-minute intervals. If too thick, add a splash of chicken broth.

Nutrition Facts

Serving Size: 1 cup (approximately 250g)

• Calories: 130
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 660mg
• Potassium: 0mg
• Total Carbohydrate: 11g
• Dietary Fiber: 3g
• Sugars: 0g
• Protein: 10g

More Pioneer Woman Recipe:

• 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