Budget-Friendly Chicken Tortilla Soup

Chicken tortilla soup is one of those go-to meals that feels hearty, comforting, and totally satisfying, especially on busy nights when you want something warm and flavorful without spending a ton on ingredients. My budget-friendly chicken tortilla soup recipe stretches a few simple staples — like canned tomatoes, beans, corn, and chicken — into a big pot of delicious soup that feeds the whole family. All of the ingredients together cost around $24.60, which comes out to about $4.10 per serving.

The beauty of this soup is that it’s flexible, forgiving, and big on flavor without being big on budget. You simmer everything low and slow so it melds together, then add crispy tortilla strips right before serving for crunch and texture. Top it with your favorite fixings like avocado, shredded cheese, sour cream, or cilantro to make it feel extra cozy and customized to your taste.

Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 6

Ingredients:

3 cloves of Garlic, minced

1 Yellow Onion, diced

1 Jalapeno, diced

2 tbsp Butter

1 16oz can Diced Tomatoes

1 16oz can Black Beans

1.5 tsp Cumin

1.5 tsp Chili Powder

Salt & Pepper

2lbs Chicken Breast

48 oz Chicken Stock

1.5 cups of Frozen Corn

6 Corn Tortillas

Instructions:

1. In a large stockpot, melt the butter over medium heat. Add the diced onion, minced garlic, and jalapeño and cook until the onions begin to soften and turn translucent — about 2–3 minutes. This forms the flavorful base for your soup.

2. Pour in the diced tomatoes and drained black beans, then sprinkle in the cumin, chili powder, and a pinch of salt and pepper. Stir to combine so all the spices coat the veggies and beans evenly.

3. Dice the chicken breasts into bite-sized pieces and add them to the pot. Cover everything with chicken stock so the meat and vegetables are submerged. Give it a stir, then bring the soup up to a gentle simmer.

4. Lower the heat to medium-low, cover the pot, and let the soup cook for about 60 minutes. The longer you let it simmer, the more the flavors will deepen and meld together. Stir occasionally as it cooks.

5. About 15 minutes before serving, add the frozen corn to the pot. The corn gives a sweet pop of flavor and some extra texture to balance the savory broth.

6. While the soup simmers, slice the corn tortillas into thin strips. Lay them on a baking sheet and place them under the broiler for 3–5 minutes until they turn crispy and lightly golden. Keep a close eye on them so they don’t burn.

7. Ladle the hot soup into bowls and top each serving with a handful of crispy tortilla strips. Add your favorite toppings like shredded cheese, a scoop of sour cream, diced avocado, fresh cilantro, or a squeeze of lime juice to make each bowl perfect.

Tips for the Best Chicken Tortilla Soup:

• Don’t rush the simmer: Letting the soup cook low and slow helps the chicken stay tender and gives the broth more depth of flavor.

• Customize your toppings: A squeeze of fresh lime or a handful of cilantro at the end brightens the whole bowl.

• Make extra strips: The crispy tortilla strips are one of the best parts — they add great texture, so make a few extra if you love crunch.

• Use leftover chicken: If you have leftover roasted or rotisserie chicken, use it instead of raw chicken and reduce the simmer time — it speeds this up on busy nights.