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The Pioneer Woman’s Chicken Tortilla Soup
  1. Preheat oven to 350*. Put chicken breasts on baking sheet and drizzle olive oil all over them. Take about half of your taco seasoning and rub all over the chicken and bake for 20-25 min (until done). When chicken is done shred and place to the side to cool.
  2. Put bell peppers, onion, and garlic in a big pot with some olive oil and sauté. Add in the rest of your taco seasoning packet when veggies start getting soft.
  3. When veggies are sautéed add chicken in and mix up really well.
  4. Add rotel, chicken broth, tomato paste, water, and black beans to mix and bring to a boil. After soup boils bring to a simmer and let simmer uncovered for about 45 minutes.
  5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
  6. You can top with whatever toppings you like…my faves are sour cream, shredded cheese, onions, and crushed up tortilla chips!
  7. Enjoy!