Let me tell you about my secret weapon for busy weeknights – this crazy delicious Cheap Chicken Tortilla Soup that costs next to nothing to make! I first threw this together when my grocery budget was tight, and now my kids beg for it. The best part? It’s ready in about 30 minutes and uses mostly pantry staples – we’re talking canned tomatoes, beans, and corn (no fancy ingredients here!). That magical combo of chili powder and cumin makes it taste like you spent hours simmering, when really you just dumped and stirred. Trust me, this soup tastes way more expensive than it is!
Table of Contents
Table of Contents
Why You’ll Love This Cheap Chicken Tortilla Soup
Listen, I know what you’re thinking—how good can a “cheap” soup really be? But oh, let me count the ways this one wins:
- Pantry magic: Uses mostly canned goods you probably already have (no last-minute grocery runs!)
- 30-minute wonder: From chopping to slurping in half an hour—even my picky kid can’t complain about waiting
- Flavor bomb: That cumin-chili powder combo makes it taste like it simmered all day (our little secret)
- Stretches forever: Just add extra broth and beans to feed unexpected guests (I’ve stretched it to serve 8!)
- Better leftovers: Honestly tastes even more amazing the next day when flavors meld
See? Cheap doesn’t mean boring. This soup’s got more personality than my Aunt Martha at a karaoke night! If you are looking for other easy dinner ideas, check out my fajita chicken cottage cheese bake recipe.
Ingredients for Cheap Chicken Tortilla Soup
Okay, let’s raid our pantries! Here’s what you’ll need to make this flavor-packed soup that tastes like it cost way more than it actually did. I love that most of these ingredients live in my cupboard year-round – total lifesaver when I forget to meal plan!
- 1 tablespoon cooking oil – vegetable, canola, whatever’s cheap
- 1 yellow onion, diced – the flavor foundation
- 2 garlic cloves, minced – because everything’s better with garlic
- 1 can (14.5 oz) diced tomatoes – juice and all!
- 1 can (15 oz) black beans, drained and rinsed – gets rid of that can liquid
- 1 can (15 oz) corn, drained – frozen works too if that’s what you’ve got
- 4 cups chicken broth – or 4 cups water + 2 bouillon cubes if we’re being extra thrifty
- 1 teaspoon chili powder – the magic dust
- 1 teaspoon ground cumin – makes it smell like heaven
- 1/2 teaspoon paprika – for that subtle smoky touch
- Salt and pepper to taste – we’ll adjust at the end
- 1–2 cooked chicken breasts, shredded – rotisserie chicken works great here!
Fun toppings (pick your favorites!):
- Tortilla chips (the cheap ones from the bottom of the bag work perfectly)
- Shredded cheese (cheddar, Monterey Jack – whatever’s on sale)
- Diced avocado (if it’s on special)
- Sour cream or plain yogurt (my budget hack)
- Fresh cilantro (when my garden’s cooperating)
- Lime wedges (makes everything taste fancier)
How to Make Cheap Chicken Tortilla Soup
Alright, let’s get cooking! This soup comes together so fast you’ll barely have time to clean up as you go. Just follow these simple steps and you’ll have a pot of golden, flavor-packed goodness in no time.
Step-by-Step Cooking Guide
- Heat the oil in a large soup pot over medium heat. You want it shimmering but not smoking – about 30 seconds should do it.
- Sauté the onions for 3-4 minutes until they turn translucent. This builds our flavor base – don’t rush it! Stir occasionally so they don’t burn.
- Add the garlic and cook for just 1 minute more. Garlic burns fast, so keep it moving! You’ll know it’s ready when the kitchen smells amazing.
- Stir in the spices (chili powder, cumin, paprika) and cook for about 30 seconds. This “blooms” them – releasing their oils and making the whole soup more flavorful.
- Pour in the tomatoes with all their juices. Scrape up any browned bits from the bottom – that’s pure flavor gold!
- Add the beans and corn, then pour in the chicken broth. Give it a good stir to combine everything.
- Bring to a boil, then reduce heat to a gentle simmer. Let it bubble away for 15 minutes – this lets the flavors get to know each other.
- Add the shredded chicken and cook for 5 more minutes just to heat it through.
- Taste and season with salt and pepper. Go easy at first – you can always add more but can’t take it out!
Topping Suggestions
Now for the fun part – dressing up your bowl! Here are my favorite budget-friendly ways to top this soup:
- Crushed tortilla chips – use the broken ones at the bottom of the bag!
- Shredded cheese – whatever’s in your fridge works
- Plain yogurt – my cheaper alternative to sour cream
- Extra cilantro – if you’ve got some left from another recipe
- Lime wedges – a little squeeze makes everything brighter
- Pickled jalapeños – for heat lovers (the jar lasts forever!)
Mix and match whatever you’ve got – that’s the beauty of this soup! If you are looking for a similar cozy meal, try my chicken gnocchi soup recipe.
Tips for the Best Cheap Chicken Tortilla Soup
After making this soup more times than I can count (seriously, my family requests it weekly!), I’ve picked up some tricks that take it from good to “oh wow, you made this?” Here are my can’t-live-without tips:
- Rotisserie chicken is your BFF – I grab one from the grocery store when they’re marked down in the evening. Shred it right away and freeze portions for future soup emergencies!
- Spice control – Start with half the spices if you’re sensitive to heat, then add more after tasting. Remember – you can always add, but you can’t take away!
- Broth booster – If your soup tastes a little flat, add a splash of lime juice or a teaspoon of chicken bouillon paste to wake up the flavors.
- Texture trick – Blend about 1/2 cup of the soup with some beans, then stir it back in for a creamier texture without any cream (and no extra cost!).
Oh, and one last thing – always make extra! This soup freezes beautifully for those “I don’t wanna cook” nights. Just stash individual portions in freezer bags flat – they’ll thaw in no time.
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30-Minute Cheap Chicken Tortilla Soup Your Family Will Crave
A simple and budget-friendly chicken tortilla soup packed with flavor and ready in no time.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon cooking oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth or 4 cups water with 2 bouillon cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1–2 cooked chicken breasts, shredded
- Tortilla chips or corn tortillas for topping
Instructions
- Heat oil in a large soup pot over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Add minced garlic and cook for 1 minute more.
- Stir in chili powder, cumin, and paprika.
- Pour in diced tomatoes with their juices.
- Add black beans and corn.
- Pour in chicken broth and stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and cook for 5 more minutes.
- Taste and season with salt and pepper as needed.
- Serve hot with crushed tortilla chips, cheese, avocado, or other toppings.
- Enjoy immediately or store leftovers in the fridge for up to 4 days.
Notes
- Use rotisserie chicken for a quicker option.
- Adjust spices to your taste.
- Garnish with fresh cilantro or lime juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Ingredient Substitutions
One of my favorite things about this Cheap Chicken Tortilla Soup? You can tweak it based on what’s in your pantry or what’s on sale this week. Here’s my go-to guide for substitutions that keep the flavor awesome while staying budget-friendly:
- No fresh chicken? Canned chicken works in a pinch (drain it well) or use leftover rotisserie chicken. For vegetarian nights, just double up on the beans – pinto or kidney beans make great stand-ins.
- Out of chicken broth? Vegetable broth works beautifully, or use water with bouillon cubes (that’s my secret weapon!). The flavor changes slightly but still tastes amazing.
- Only have frozen corn? No problem! Just toss it in frozen – no need to thaw first. It’ll cook perfectly during simmering.
- Missing chili powder? Mix 1/2 tsp each of garlic powder and oregano with a pinch of cayenne. Not exactly the same, but it’ll give you that warm, cozy flavor.
- No fresh onions? Use 1 tablespoon onion powder when you add the other spices. The texture changes, but the flavor still comes through.
- Tomato alternatives? If you don’t have canned tomatoes, a cup of salsa works great and adds extra kick! Just reduce any added salt until you taste it.
Honestly, this soup is like my kitchen lab – I’ve tried every variation under the sun, and it’s hard to mess up! The key is tasting as you go and adjusting seasonings. Some of my favorite “accidental” versions came from using what I had on hand. You can see more of my kitchen experiments on my Facebook page!
Storing and Reheating Cheap Chicken Tortilla Soup
Now let’s talk leftovers – because this soup might just taste even better the next day! Here’s how I handle storing and bringing this beauty back to life:
Fridge storage: Let the soup cool completely (I leave it on the stove about 30 minutes) before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 4 days. The flavors actually deepen overnight – that cumin and chili powder work their magic while it chills!
Reheating tips: When you’re ready to eat, I’ve got two foolproof methods:
- Stovetop: Pour what you need into a saucepan and warm over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much – those beans really soak up liquid!
- Microwave: My lazy-day method! Cover a bowl with a damp paper towel and heat in 30-second bursts, stirring between each. Takes about 2 minutes total.
Freezing: This soup freezes like a dream! I portion it into freezer bags (lay them flat to save space) and they’ll keep for up to 3 months. Pro tip: leave out any chips or avocado toppings before freezing – add those fresh when you reheat. To thaw, just leave in the fridge overnight or run the bag under warm water if you’re in a hurry.
Texture notes: The beans and corn might soften a bit after storing, but honestly? I love the creamier texture it develops. If you prefer it chunkier, just add a handful of fresh toppings when serving. Those crispy tortilla strips hide a multitude of sins! If you enjoy creamy soups, you might also like my recipe for creamy loaded potato soup.
Trust me, future-you will be SO grateful when hungry-you discovers this waiting in the fridge after a long day. It’s like giving yourself a delicious little hug!
Nutritional Information for Cheap Chicken Tortilla Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty bowl of this soup (rough estimates – your mileage may vary depending on toppings!):
- Calories: 320
- Protein: 25g (thanks, chicken and beans!)
- Carbs: 35g
- Fiber: 8g (hello, happy gut!)
- Sugar: 6g
- Fat: 8g
Remember – these numbers don’t include any tasty toppings you pile on!
FAQs About Cheap Chicken Tortilla Soup
I get asked about this soup ALL the time – it’s like everyone who tries it suddenly has burning questions! Here are the answers to what folks ask me most:
Can I Make This Soup Vegetarian?
Absolutely! Just skip the chicken and use vegetable broth instead of chicken broth. The black beans actually make this soup hearty enough on their own – I sometimes add an extra can when making it meatless. If you want more protein, throw in some quinoa or lentils. My vegetarian sister swears a spoonful of peanut butter adds amazing richness (sounds weird but works!).
How Can I Thicken the Soup?
Oh, I’ve got tricks for this! My favorite is blending about 1 cup of the soup (beans and all) then stirring it back in – instant creaminess without any cream. If you’ve got masa harina (that corn flour used for tortillas), mix a tablespoon with cold water and stir it in during the last 5 minutes of cooking. Bread crumbs or crushed tortilla chips work in a pinch too – just sprinkle and stir until you get the consistency you like.
Is This Soup Spicy?
Not inherently! The chili powder and cumin give warmth rather than heat. But here’s the fun part – you control the spice level. Want it milder? Use half the spices. Need more kick? Add a pinch of cayenne or some chopped jalapeños when sautéing the onions. My kids like it mild, so I serve hot sauce on the side for us adults to customize our bowls. For another spicy option, check out my spicy butternut squash sweet potato soup.
Share Your Cheap Chicken Tortilla Soup
Did you make this soup? I’d love to hear how it turned out! Drop a comment below with your favorite toppings or clever substitutions – your ideas might inspire someone else’s cozy dinner tonight!
