I’m sure there are many among us that simply adore the Pioneer Woman. She’s well known for lividly beautiful pictures and easy yet scrumptious dishes. Recently she has even plunged full force into dishware and kitchen tools. One a recent trip to Wal-Mart I decided to pick up a few numerous things from her collection. Among those where 2 of her cookbooks, a knife she uses all the time and bunch more. I can say that the knife you see I used in this recipe is by far among my favorites.
I immediately thought about cooking a dish or two from the cookbooks entitled “A Year of Holidays” and “Food From My Frontier.” I ended up pick one from each. It so happened that The Chicken Tortilla Soup recipe that comes from “Food From My Frontier” and the Pico de Gallo “Straight-up” came from “A Year of Holidays.” So let’s get cooking! Two recipes, one post!
First I made the Pico de Gallo “Straight-up.” There are a few variations of Pico de Gallo in this book and I chose to keep it simple, but the others look and sound delicious. This is super simply in that you chop everything up, add a dash of this and that then refrigerated. Pico de Gallo is a tasty topping I love using on top of tacos or just eating with Tortilla chips. This is super easy and can be stored in the fridge and used throughout the week.
- 1 Large Onion, diced
- 5-6 Roma Tomatoes, diced
- ½ Bunch of Cilantro,chopped
- 2 Jalapenos, seeded and diced
- Juice of 1 Lime
- ½ of Salt
- Dice up everything about the same size.
- Combine All ingredients into a large bowl
- Toss it all together and add more of any ingredient to get the taste perfect.
- After you mix it all up it's ready to eat. You can store this in the fridge to eat with chips or on tacos!
Seriously this is so tasty and absolutely a must have for many dishes. Now I don’t have to wait to eat my favorite local restaurant Mia Sombrero, instead I can enjoy this at home. I made this to use as a topping for the Chicken Tortilla Soup which is amazing. Take a look at this!
I love this recipe so much I can tell you it even starts on page 76. Basically this works in steps. You first prep the chicken with your spice mixture and bake the chicken. Then prepare the veggies adding remainder of spice mixture and then add the shredded chicken and Rotel. You then add a good amount of Chicken Stock, Black Beans, and tomato paste. Then comes the trick to the thickening of this soup. You mix the cornmeal with water and add it to the soup. This simmers for only around 15 minutes. After that stir in the cut up tortilla strips and you are ready to serve. Add your favorite toppings such as Shredded Monterery Jack Cheese and A big spoonful of Pico de Gallo.
Ree Drummon "The Pioneer Woman"
The most delicious Chicken Tortilla Soup that is easy to make and feeds a ton of people! It has a delicious chicken and corn flavor that everyone will love! This is super easy to make and was a big hit with my family!
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 1/2 teaspoon ground cumin
- 1 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (More to taste)
- Boneless Skinless Chicken Breasts 2-3 or Tenders 4-5
- 2 Tablespoons olive oil
- 1 cup diced onion
- 3 cloves of garlic
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- One 10-ounce can Rotel Diced Tomatoes and Green Chiles
- 4-5 Cups Chicken Broth
- 3 Tablespoons or half a can of tomato paste
- 4 cups hot water
- Two 15-ounce cans black beans. drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
- Diced avocado, for garnish
- Sour Cream, for garnish
- Pica de Gallo, for garnish
- Shredded Monterey Jack Cheese, for garnish
- Preheat oven to 375
- Combine cumin, 1 teaspoon of the chili powder, garlic powder, and salt
- Drizzle 1 teaspoon of olive oil
- sprinkle 1 teaspoon of spice mixture onto the chicken and set aside the rest
- Bake Chicken 15-20 minutes
- Shred the Chicken
- Heat the remaining 1 tablespoon of olive oil over medium-heat saute veggies in a large pot
- Throw in rest of spice mixture with veggies a little extra chili powder for added heat
- Add shredded chicken
- Add Rotel juice and all
- Add Chicken Broth
- Add Tomato Paste
- Add drained Black Beans
- Mix togehter cornmeal with 1/2 cup of water in separate bowl
- Add cornmeal to pot and let simmer for 10-15 minutes
- Add any extra seasons per your taste
- Cut the corn tortillas into uniform 2-3 inch strips
- Stir into the soup and turn the heat
- Ladle the soup into a bowl and Add any garnish to your portion and serve!
I made this for my family and dinner was actually a success. Every one of the picky eaters loved it! I have to say so far I am very impressed with the products and recipes put out by my favorite Food Network Star. Have you tried this? If you are looking for a recipe that can feed your entire family and is tasty, quick and easy then I suggest you try your hand at this one.