Chicken Tortilla Soup

Chicken Tortilla Soup - Amy Roloff's Little Kitchen




 Chicken Tortilla Soup



3 Tbsp Olive Oil

1 Carrot, chopped
1 Sweet Onion, chopped
1 Red Pepper chopped
1 Green Pepper chopped 
2 Tbls Garlic, finely chopped
1 – 2 Jalapenos finely diced (depending on your heat preference)
6 cups of Chicken Broth
Two 14.5 oz cans Fire Roasted Tomatoes
3 Tbsp Tomato Paste
Two 14.5 oz can Black Beans, drained
One 14.5 oz can Corn, drained
2 – 3 Chicken Breast or Rotisserie chicken is a perfect substitution as well
3 Tbsp of Seasonings Mix** (more or less if desired)
1 tsp Lime zest
Juice of ½ Lime

Serves 4-6 depending on your serving size 

Sour Cream, Cilantro, Avocado
2 Flour Tortillas, cut in strips and baked til just turning golden color
1 ½ cups of shredded Monterey/Cheddar Cheese
Red onion finely chopped or
2 Green Onions chopped
Good white rice (if you want to serve soup over it)
Seasoning Mix**
1 Tbsp Cayene Pepper
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
1 Tbsp Garlic Powder
1 Tbsp of Salt
1 tsp Pepper
2 tsp Oregano

Prep Chicken. Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. Drizzle oil (about 1 Tbsp) over chicken and massage chicken til oil covers chicken. Add 1 Tbsp seasoning mix and coat chicken breast with mix. Bake in oven
for about 15 – 20 minutes til center is cooked. Remove and cool til able to shred chicken. If using Rotisserie Chicken, shred chicken and set aside.

In a stock pot or large sauce pan drizzle 2 Tbsp oil over medium heat. Add chopped carrots and sauté for about 2 minutes, then add in onion, red pepper, green pepper, garlic and jalapeno pepper and 1 tsp salt and sauté for about another 2 minutes, til the vegetables are no longer raw and cooked slightly but not soft.

Add 2 cups of chicken broth, the tomatoes, tomato paste and seasonings to pot of sauté vegetables and stir til all ingredients are mixed together. Add the remainder of the broth and cook on medium to low heat for about 5 minutes. Shred the chicken breasts and add shredded chicken, black beans and corn to the broth and cook for about 30 minutes til all the ingredients are heated through and the flavors have been incorporated. Taste and add additional salt, pepper and seasoning mix if needed.



  • Martha Staton

    Hi Amy,
    Thank you for sharing this recipe. I plan to make it but I will need to cut the recipe down some because I am cooking for just myself!

  • Donna

    Hi Amy your just the best. I will be making your Chicken Tortilla Soup this week it looks so delicious.

  • AnMarie

    Amy could I leave out the black beans and corn? Dont like black beans and corn is a no to me.

    Love you and family.

  • Tammy Janick

    Hi Amy you are definitely my favorite I love the show.So my question to you is have you ever thought about making aprons with your logo my kids tease me all the time when I prep anything in the kitchen I end up with it on my top I can’t even tell you how many tops I have ruined it would be nice to have a apron.Stay safe and healthy and keep the recipes coming. Tammy

  • Sandra Vecchione

    Amy: do you have a cook book? if you don’t you should . Love watching you and your family .God Bless

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