If youāre looking for an easy weeknight dinner that is comforting, budget-friendly, and perfect for leftovers, this tortilla soup recipe checks all the boxes. Itās a flavorful, broth-based soup loaded with tender chicken, beans, corn, and warm spices, without being spicy so itās completely family friendly. This homemade tortilla soup is ideal for meal prep. It reheats beautifully, freezes well, and makes the perfect grab-and-go lunch during a busy week.
Why This Easy Tortilla Soup Is Perfect for Busy Weeknights
When life feels full (and grocery prices feel high), simple recipes matter. This easy chicken tortilla soup comes together quickly using pantry staples and basic ingredients you likely already have on hand.
Because itās broth-based, it feels light but still satisfying. The protein from the chicken and beans makes it filling, while the tomatoes, garlic, onion, and spices build rich flavor without extra work. I use my homemade chicken stock. You can find that recipe here if youād like to try making your own as well.
I also try to keep leftover cooked chicken in my freezer. Having cooked chicken already prepared allows me to create meals like this even faster. It makes dinnertime feel less stressful. You can see the full blog of meals with leftover chicken in this blog.
How to Keep Avocados Fresh for Weeks
No bowl of homemade tortilla soup is complete without toppings and fresh avocado is a must. We used to always be running to the store for avocados but now I have learned how to wash and store avocados so that they stay fresh for weeks!
When it comes to picking the perfect avocado, you want to find one that isnāt too soft. When you bring them home from the store, wash them in Ā¼ cup of vinegar and 10 cups of water for two minutes. Allow them to completely dry and then they can be stored in the crisper drawer with citrus. Lemons and avocados are āproduce buddiesā and they keep each other fresh longer. Avocados will stay fresh for about a month when you follow these directions!
If you want more tips for keeping produce fresh, check out the Zero Waste Produce Guide. It has step by step directions for washing and storing 75 fruits and vegetables.
Toppings for Tortilla Soup
Along with avocado, I also top the tortilla soup with mozzarella cheese, fresh cilantro, and a squeeze of lime.
Mozzarella cheese or any other shredded cheese can be stored in a glass jar with a metal lid in the refrigerator and they will stay fresh longer than in their original packaging. You can learn more about that in this video.
Cilantro and other herbs like parsley can be stored in a jar of water similar to a vase of flowers. I use filtered water from my Boroux, because tap water might have too much chlorine and kill the plant. Keep the herbs in the water in the fridge and they will stay fresh for about 6 weeks!
Can You Freeze Tortilla Soup?
Because this is a broth-based tortilla soup, it freezes extremely well. Thereās no cream or dairy to separate, which makes it ideal for long-term storage. Freezing this soup allows you to enjoy it for meals later instead of having to enjoy the whole pot of soup in the same week. It also means that you have meals in the freezer to grab on a day when you donāt feel like cooking which can save money on groceries.
We typically freeze our soup in glass jars or Souper Cubes. Learn about my best tips for freezing soup in this blog.
Both options make reheating simple and convenient. Just thaw overnight in the fridge or warm gently on the stovetop.
The Perfect Budget-Friendly Comfort Food
When you need a comforting dinner that wonāt break the grocery budget, this easy tortilla soup recipe is a reliable favorite. It uses simple ingredients, stretches protein further with beans and broth, and creates multiple meals from one pot.
Whether youāre making it for a quick weeknight dinner, stocking your freezer with meal prep soup, or serving it for a cozy family gathering, this family-friendly tortilla soup delivers every time.
Tortilla Soup
Ingredients
- 2 chicken breasts
- 1 onion, medium
- 2 bell peppers
- 4 cloves garlic
- 2 cups corn
- 1 can diced tomatoes with liquid, 14oz
- 2 cans green chilis with liquid, 4oz
- 1 can black beans, rinsed
- 2 qt chicken broth
- 2 teaspoon cumin
- 2 teaspoon paprika
- 2 teaspoon chili powder
- 1 teaspoon oregano
- Ā¼ teaspoon salt
- Ā¼ teaspoon pepper
Instructions
- Season chicken breasts with salt and pepper
- Cook chicken in stock pot or dutch oven until 165 degrees
- While chicken is cooking, chop onion and cook in large pot until tender
- Add the rest of the ingredients to the pot and bring to a boil
- Simmer with the lid on for 30 minutes
- When chicken is cooked, place it on a cutting board and shred chicken
- Add chicken to soup
- Simmer for a few additional minutes and serve
- Top with cheese, cilantro, or avocado as desired
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