When the weather turns cold and wet, there’s nothing better than a warm, cosy meal to lift the spirits. This one-pot chicken tortilla soup delivers all the best Mexican-inspired flavours in a comforting bowl that’s quick, easy, and satisfying.
Ready in just 15 minutes, it’s a fuss-free recipe that’s high in protein, low in calories, and budget-friendly at just £3.30 per portion. Packed with tender shredded chicken, black beans, sweetcorn, and a blend of aromatic spices, it’s a dish that feels indulgent yet nourishing.
Finish it off with a sprinkle of cheddar and optional toppings like avocado, tortilla chips, or sour cream for a touch of creaminess and crunch. Perfect for busy weeknights or when you’re in need of a warming, nutritious bowl of goodness.
Tips
- I made my own spice mix with 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/4 tsp salt , 1/4 tsp pepper, oregano. If you don’t have all the spices you could swap with 1 tbsp of any Mexican-Style seasoning that you can find pre-made at the supermarket.
- Shred, don’t chop the chicken: shredded chicken gives a better texture than cubed. If using leftover roast chicken, add it at the end to avoid drying it out.
- Don’t skip the toppings! Below you can find my favourite toppings.
Toppings
Tortilla chips – Crunch and texture; perfect on top of soups or for scooping
Avocado – Creamy richness; balances spice and adds healthy fats
Sour cream – Cool and tangy; offsets heat and deepens flavour
Green chillies – A mild to moderate kick; adds warmth without overwhelming
Storage
Fridge: let the soup cool to room temperature within two hours of cooking. Transfer it to an airtight container and store it in the fridge for up to four days. If you’re adding toppings like tortilla chips, avocado, sour cream, or green chillies, keep them separate and add them fresh just before serving to maintain their texture and flavour.
Freezer: for longer storage, the soup base can be frozen without toppings. Use a freezer-safe container or bag, leaving a little space for expansion. It will keep well for up to three months. To reheat, defrost it in the fridge overnight and warm it on the hob or in the microwave. Add the fresh toppings after reheating for the best result.
More Budget Friendly Recipes
Chicken Tortilla Soup
Ingredients
- 1 steamed chicken breast shredded
- 1 red pepper chopped into cubes
- 1/2 yellow onion finely chopped
- 100 g sweetcorn from can, drained
- 150 g black bean from a can, drained
- 200 ml chopped tomatoes sauce
- 1 garlic cloves finely chopped
- 1 chicken stock cube with 400ml boiling water
- 20 g cheddar cheese
Spice mix
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- oregano
Optional toppings
- tortilla chips
- avocado
- sour cream
- green chillies
Instructions
- In a large pot or casserole add a drizzle of oil (or spray oil), onion, garlic, the spice mix and cook until fragrant.
- Add the pepper, sweetcorn, black bean, tomato sauce and cook until the tomato reduced down.
- Add the shredded chicken, stock and bring to boil.
- Serve with a sprinkle of shredded cheddar and any extra topping you wish.
- I crumbled some tortilla chips, as “crutons” added avocado (sounds weird I know, but it works beautifully), sour cream and green chilli if you like a bit of a kick.