MEXICAN CHICKEN TORTILLA SOUP | only 10 ingredients | budget friendly recipe quick prep easy cleanup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are more budget-friendly.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options are often cheaper.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

Chop 8 corn tortillas into rough pieces.

Chop about 1/4 cup of fresh cilantro, setting some aside for garnish.

Mince 6 cloves of garlic.

Chop 1 yellow onion.

Remove skin from 6 bone-in chicken thighs.

Heat 2-3 tablespoons of avocado oil in a large soup pot over medium-high heat.

Add chopped tortillas, cilantro, garlic, and onion to the pot and sauté for 3-5 minutes until onions soften and tortillas get a bit of color.

Add skinless chicken thighs and 4 cups of water to the pot.

Add 1 tablespoon of sea salt, 2 tablespoons of cumin, and 5 teaspoons of chili powder, stirring gently to combine.

Cover the pot and bring to a gentle boil, then reduce heat to low and let simmer for 1-2 hours until chicken is tender.

Remove chicken from the pot, shred it, and return it to the soup, discarding bones and cartilage.

Serve soup hot, garnished with shredded cheese, crushed tortilla chips, cilantro, avocado, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens