Soups & Stews
This Amy Roloff chicken tortilla soup recipe delivers the perfect balance of smoky spices, tender chicken, and crispy tortilla strips that elevate every spoonful. The secret lies in charring the corn tortillas until they're golden and crunchy, a technique that transforms simple ingredients into restaurant-quality comfort.
I've perfected this version over years of testing, ensuring the broth is rich, the spices harmonize, and the texture contrast is just right.
The recipe starts with a robust broth base—simmered with garlic, onions, and cumin—that forms the soul of the soup. Shredded chicken adds protein and depth, while black beans and corn bring heartiness.
What sets this apart is the tortilla preparation: cutting them into strips, charring them in a dry skillet until crisp, then adding them at the end to maintain that satisfying crunch. It's a method that separates good tortilla soup from truly exceptional.
By the time you're done, you'll have a bowl of soup that's warm, flavorful, and packed with layers of texture—creamy from the broth, tender from the chicken, and irresistibly crispy from those charred tortilla strips.
The smoky spice harmony comes together in every bite, making this a weeknight staple that feels like a celebration. Serve with warm cornbread or a sprinkle of fresh cilantro for the full experience.
This recipe is designed to be both approachable and impressive, perfect for feeding a family or hosting dinner guests. The instructions are straightforward, but the result is anything but basic.
Whether you're a seasoned cook or new to the kitchen, this tortilla soup will become a go-to recipe for cozy nights and flavorful memories.
Ingredients for amy roloff chicken tortilla soup
Sixteen ingredients. One unforgettable bowl of smoky, crispy, hearty goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Corn Tortillas 🍞 | 12 whole | Small size, for crispy strips |
| Boneless Chicken Breast 🍗 | 2 ½ lb | Skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted preferred |
| Black Beans 🌱 | 1 ½ cups | Canned, drained and rinsed |
| Corn Kernels 🌽 | 1 ½ cups | Fresh or frozen, thawed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For charring tortillas |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Avocado Oil 🫒 | ½ cup | For frying chicken (optional) |
The tortillas are non-negotiable for that signature crunch. Mission brand or La Tortilla Factory at the grocery store are my go-tos—they char perfectly. For the chicken, boneless, skinless breasts work best, but thighs add richness if you prefer. The cumin and oregano should be freshly toasted if you've got them—grind whole cumin seeds in a spice grinder for maximum aroma. Fire-roasted diced tomatoes add natural sweetness without extra sugar, and Trader Joe's carries them year-round.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works in a pinch. Short on black beans? Substitute pinto beans or lentils—just rinse them well. Corn can be fresh, frozen, or even canned (drained). The avocado oil for frying chicken is optional but worth it for extra crispiness. For the tortilla strips, cut them into 1/4-inch strips—thinner means more crunch. Char them in batches to avoid crowding the pan, and keep them warm in a 200°F oven while you finish the soup.
This soup tastes even better the next day—3-4 days in the fridge is perfect. For meal prep, store components separately: broth, chicken, beans, and tortilla strips. Reheat everything together, then crisp the tortilla strips fresh in a dry skillet. Freezes beautifully for up to 3 months—just thaw the broth first before adding the chicken and veggies. Garnish with fresh cilantro right before serving, or store it separately to keep the soup vibrant longer.
Why You'll Love This Recipe
- Here’s what sold me: chicken breast is lean, tortillas are cheap, and onions/garlic/cumin cost pennies. A single batch feeds four, and leftovers reheat like they’re fresh. Plus, the flavor is so rich you won’t miss expensive shortcuts. Win.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards to clean, no extra pans to wash. Just toss in the chicken, onions, and garlic, let it simmer, then shred everything right in the pot. The tortillas get toasted in the same broth? Yes. It’s lazy but so satisfying.
- Cumin-Kissed Comfort: That ground cumin? It’s the secret weapon here. It doesn’t just flavor the broth—it lingers in every bite, warm and earthy, like a hug in soup form. And the garlic? Crisply toasted until it’s almost too much, but you’ll keep going back for more.
- Lunchbox Hero: Honestly, this is my go-to for meal prep because it travels like a dream. Pack it in jars or thermoses, and the tortillas stay crispy even after a day. My kids actually eat it cold for lunch—no complaints, just empty bowls.
Step-by-step instructions for Amy Roloff chicken tortilla soup
Here's how to create a bowl of hearty, smoky-sweet soup with perfectly crispy tortilla strips.
Char the Corn Tortillas for Crispy Strips
Heat a dry skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Cut each of the 12 whole corn tortillas into ¼-inch wide strips—I like to stack them and slice through all at once for even strips. Working in batches, add the tortilla strips to the hot skillet and fry for 1-2 minutes until they turn golden brown and crispy.
Here's the thing—don't overcrowd the pan or they'll steam instead of crisp. You want those strips to develop a deep, toasty color with just a hint of char. Transfer the crispy tortilla strips to a paper towel-lined plate to drain excess oil. Keep them warm while you prepare the soup base.
Sauté Aromatics and Cook the Chicken
In a large Dutch oven, heat ½ cup avocado oil over medium-high heat. Add the 2.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add 1 whole yellow onion diced and 6 cloves garlic cloves minced. Cook for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. This step builds the flavor foundation for the entire soup.
Build the Smoky Soup Base
Stir in 1 tablespoon ground cumin and 1 tablespoon dried oregano, letting the spices toast in the onion-garlic mixture for 30 seconds to deepen their flavor. Add the 14.5 oz diced tomatoes and cook for 2 minutes until the raw tomato taste disappears.
Pour in the 6 cups chicken broth and bring the mixture to a gentle boil. Return the chicken pieces to the pot and simmer for 15 minutes until the chicken is fully cooked and tender. Season with 1.5 teaspoons salt and ½ teaspoon black pepper, adjusting to taste.
Add Beans, Corn and Simmer
Add the 1.5 cups black beans and 1.5 cups corn kernels to the soup. Stir gently to combine and let the soup simmer for an additional 5-7 minutes to allow all the flavors to meld together. The beans and corn should be heated through but not mushy.
Real talk: This is where the soup transforms from good to amazing. The beans add heartiness, the corn brings natural sweetness, and together they create that perfect Mexican-inspired balance. Taste the soup now—it should be rich, slightly smoky, and full of layered flavors.
Serve with Crispy Tortilla Strips
Ladle the hot soup into bowls, dividing the crispy tortilla strips evenly among them. Garnish each serving with ¼ cup chopped fresh cilantro just before serving. The contrast between the warm, comforting soup and the crispy tortilla strips is what makes this dish truly special.
I know it seems weird, but trust me—the tortilla strips stay crispy even when submerged in hot soup for a few minutes. Serve immediately with lime wedges on the side if desired, and watch as everyone reaches for seconds.
Pro Tips For Making Amy Roloff Chicken Tortilla Soup
- CHAR THE TORTILLAS FIRST: I learned this the hard way—tossing dry tortillas into simmering broth makes them soggy and flavorless. Instead, lightly toast them in a dry skillet over medium heat for 30 seconds per side until they just start to brown. The toasted ones hold up better and soak up the broth like a dream.
- SALT THE CHICKEN BEFORE SEARING: That bland chicken? It’s probably from skipping the salt. Generously season the chicken breasts with salt before searing—press it in so it sticks—and let them sit for 10 minutes. The salt draws out moisture, giving you a better crust, and the chicken stays juicy when it hits the broth.
- SWAP FRESH FOR ROASTED CUMIN: Ground cumin loses its punch fast. If you’re using store-bought, toast it in a dry pan for 30 seconds until fragrant—it’ll make the whole soup deeper. Even better? Use whole cumin seeds and toast them first, then grind them fresh. The difference is night and day.
- DON’T OVERCOOK THE ONIONS: Caramelized onions are great, but in this soup, you want them bright and sharp. Sauté the onions in oil over medium-high heat until they’re soft but still holding their shape—about 5 minutes. If they turn mushy, you’ve killed the freshness that balances the richness of the broth.
Storing and reheating your amy roloff chicken tortilla soup
Refrigerator Storage
Let your soup cool to room temperature (about 30-60 minutes) before transferring to airtight containers. I prefer glass containers with snap-on lids—they keep the soup fresher longer.
Store in the fridge for up to 4 days, but honestly, it tastes even better the next day as the flavors meld. The tortilla strips stay crispy if you store them separately in a sealed container and add them fresh when reheating. 🌡️
Freezer-Friendly Prep
This soup freezes beautifully for up to 3 months—just store components separately. Use freezer-safe quart bags for the broth, chicken, beans, and corn mixture. For the tortilla strips, freeze them on a tray first to prevent sticking, then transfer to a bag.
When ready to serve, thaw the soup in the fridge overnight and crisp the tortilla strips fresh in a skillet. ❄️
Reheating for Maximum Crunch
For the best texture, reheat the soup on the stovetop over medium-low heat until just simmering. Add ¼ cup water or broth if it looks too thick. Once hot, crisp the tortilla strips in a dry skillet over medium-high heat for 1-2 minutes—they’ll regain their crunch instantly.
Avoid microwaving the tortilla strips, or they’ll turn soggy. 🔥
Garnish Like a Pro
Fresh cilantro and lime wedges should always be added just before serving. Store cilantro separately in a sealed container with a paper towel to keep it vibrant. If you’re prepping ahead, squeeze lime juice over the soup right after reheating to brighten the flavors.
A sprinkle of crushed red pepper flakes adds a nice kick if you like heat. 🌿
Meal Prep Hacks
Double the recipe and freeze half for lazy days. I like to prep the soup base first, then freeze it in portions. When ready to eat, just add the beans, corn, and tortilla strips fresh. For a shortcut, use pre-cooked chicken from the store—it saves time without sacrificing flavor. Just
Leftovers Revival
If your tortilla strips lose their crunch, revive them by sprinkling with 1 teaspoon cornstarch and toasting in a dry skillet for 30 seconds. A splash of lime juice also helps refresh the flavors. For extra richness, stir in 2 tablespoons sour cream or avocado slices when serving. This trick makes leftovers taste like they just came out of the pot. ✨
Nutrition facts
Frequently asked questions
Why do the tortilla strips need to be charred separately?
Charring the tortilla strips separately is key to maintaining that perfect crunch! When cooked in a dry skillet, they develop a deep, toasty flavor and crispy texture that would turn soggy if added directly to the soup. The high heat creates a satisfying contrast against the warm, creamy broth—it's what makes this soup feel truly special.
Can I substitute chicken thighs for breasts in this recipe?
Chicken thighs actually work beautifully here—they stay juicier and add richer flavor to the broth. Just increase cooking time by 2-3 minutes until fully done. For best results, trim excess fat and cut into similar-sized pieces to ensure even cooking throughout the soup.
What's the secret to getting the tortilla strips extra crispy?
Three things: thin strips (¼-inch), high heat (medium-high), and no crowding. Cut them uniformly, cook in batches, and keep them moving in the pan. The oil should sizzle—if it stops, your pan's too cool. For extra crunch, transfer them to a 200°F oven while finishing the soup.
How do I make this soup spicier?
Add ½ teaspoon cayenne pepper when toasting the spices, or stir in 1 teaspoon chipotle powder with the tomatoes. For heat lovers, top each bowl with crushed red pepper flakes or a dash of hot sauce. Remember—you can always add more, but you can't take it out!
Can I make this soup in an Instant Pot?
Yes, but with adjustments! Sauté the aromatics and chicken first, then add all ingredients except tortilla strips. Use the high pressure setting for 8 minutes, then quick-release. For crispy tortillas, char them separately in a skillet after cooking. The Instant Pot version will be creamier but slightly less crisp than stovetop.