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Pioneer Woman Mexican Chicken Soup

Pioneer Woman Mexican Chicken Soup - recipe card
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A hearty, zesty chicken soup inspired by the Pioneer Woman’s cozy-yet-bold style. Tender shredded chicken, black beans, corn, and fire-roasted tomatoes simmer in a spiced broth, then are topped with crispy tortilla strips and fresh avocado for a satisfying bowl with smoky, tangy, and fresh flavors.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 lb boneless, skinless chicken breasts (about 2 medium)
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels (or fresh, cut from 1 cob)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 avocado, diced (for topping)
  • 1/2 cup tortilla strips or crushed tortilla chips (for topping)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers. Add the diced onion and cook for 4-5 minutes, stirring frequently, until it turns translucent and softens but does not brown.
  2. Add the minced garlic, jalapeño, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant and the garlic is aromatic, being careful not to burn them.
  3. Season the chicken breasts lightly with a pinch of salt and pepper, then place them in the pot. Pour in the chicken broth and add the fire-roasted tomatoes with their juices. Bring the liquid to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
  4. Cover the pot and simmer for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Use a meat thermometer to check—the thickest part of the breast should read that temperature.
  5. Remove the chicken breasts from the pot using tongs and transfer them to a cutting board. Let them rest for 5 minutes, then shred the chicken using two forks or your fingers (once cool enough).
  6. While the chicken rests, add the drained black beans and frozen corn to the pot. Stir to combine, and let the soup simmer uncovered for 5 minutes so the flavors meld and the corn thaws.
  7. Return the shredded chicken to the pot. Stir in the kosher salt and black pepper. Taste and adjust seasoning—you may want more salt or a pinch of cayenne for extra heat.
  8. Ladle the soup into 4 bowls. Top each with fresh cilantro, diced avocado, tortilla strips, and a squeeze of lime juice before serving.
  9. Serve hot, with extra lime wedges on the side for guests to squeeze their own.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup freezes well for up to 3 months—cool completely before transferring to freezer-safe containers. Reheat on the stovetop over medium heat until bubbling, about 8-10 minutes, or in the microwave in 1-minute intervals, stirring between. Add fresh toppings after reheating. If freezing, omit the avocado and tortilla strips and add them fresh when serving.

Nutrition

Keywords: Mexican chicken soup, chicken tortilla soup, Pioneer Woman recipe, spicy chicken soup, black bean corn soup, fire-roasted tomato soup, weeknight dinner, healthy chicken soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mexican-chicken-soup/