Pioneer Woman’s Smoky Tortilla Chicken Soup with Fresh Lime and Cotija Cheese

Added by kocky, August 20, 2024
soups → tortilla-soup
Mexican-American cuisine

A smoky take on the classic Pioneer Woman tortilla chicken soup, enriched with chipotle peppers, fire-roasted tomatoes, and topped with fresh lime and crumbled cotija cheese.

skip to recipe Pioneer Woman’s Smoky Tortilla Chicken Soup

Recipe:

Ingrediens

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 large red onion, finely chopped
• 4 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ancho chili powder
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon adobo sauce (from the chipotle can)
• 4 cups homemade chicken stock or low-sodium chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can hominy, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• Salt and pepper to taste
• 4 small corn tortillas, sliced into thin strips and lightly fried or baked until crispy
• 1/2 cup crumbled cotija cheese
• 1/2 cup sliced radishes
• Lime wedges for serving

Directions

1. Sear the Chicken: Heat the vegetable oil in a heavy-bottomed Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 4 minutes per side. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the red onion, poblano peppers, carrots, and celery. Sauté until the vegetables are soft and the onions are translucent, about 7-8 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Spices and Chipotle: Sprinkle the ground cumin, ground coriander, and ancho chili powder over the vegetables. Stir well to coat the vegetables with the spices. Add the minced chipotle pepper and adobo sauce, stirring to combine. Cook for another 2-3 minutes to allow the spices to bloom and the flavors to develop.
4. Simmer the Soup: Pour in the chicken stock, fire-roasted diced tomatoes, and hominy. Return the seared chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken: Remove the chicken thighs from the soup and shred the meat using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro and lime juice. Adjust seasoning with salt and pepper as needed.
6. Prepare the Tortilla Strips: While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the tortilla strips on a baking sheet, drizzle with a small amount of vegetable oil, and bake for 10-12 minutes until crispy. Alternatively, fry them in a skillet for a richer flavor.
7. Serve: Ladle the soup into bowls and top with crispy tortilla strips, crumbled cotija cheese, and sliced radishes. Serve with additional lime wedges on the side.

Nutrition Facts

Tips and Tricks

1. Use Chicken Thighs: Chicken thighs have more flavor and stay juicier compared to chicken breasts, making them ideal for this soup.
2. Enhance Smokiness: For an extra smoky flavor, add a second chipotle pepper or a teaspoon of liquid smoke to the soup.
3. Fresh Ingredients: Always use fresh lime juice and cilantro for the best results. These ingredients add a fresh and zesty finish to the soup.
4. Tortilla Strips: Ensure the tortilla strips are crispy to add a perfect contrast in texture to the soup. Lightly salt them after baking or frying for added flavor.
5. Customizable Toppings: Try adding diced avocado, sour cream, or even roasted corn kernels for additional layers of flavor and texture.

Historical & Cultural Overview

Tortilla soup has origins in Mexico, where it is known as “sopa de tortilla.” Traditionally made with fried tortillas, it was a way to use up stale tortillas. This version by Pioneer Woman infuses the dish with smoky flavors through the use of chipotle peppers, reflecting the influence of Tex-Mex cuisine, which blends traditional Mexican flavors with American ingredients and techniques.

Reviews & Rating

Nancy K. :

September 5, 2024

This tortilla chicken soup is amazing! The flavors are bold, and the crispy tortilla strips add the perfect crunch. A new favorite in our house!

Alexadra :

September 5, 2024

Loved this recipe! It’s easy to make and full of flavor. I added extra lime juice for a tangy twist—will definitely make it again.