QUICK & EASY MEXICAN SOUP | MY WAY |

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide sweetness without the heat.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added cost.

Cut the vegetables into small squares, including onion, garlic, carrot, potato, and zucchini.

Blend fresh tomatoes with onion and garlic to create a sauce.

Preheat a pot and add 1 tablespoon of oil, then sauté the diced onion and minced garlic for 3 minutes.

Add diced carrots and potatoes to the pot and cook for another 3-4 minutes.

Pour in 10 cups of water and add the blended sauce.

Add chicken bouillon to taste, adjusting for salt as needed.

Cover the pot and bring to a boil for about 10 minutes.

After boiling, add zucchini and corn to the pot and stir.

Cover again and cook for another 7 minutes.

In a separate skillet, add another tablespoon of oil and cook macaroni shells until golden brown, then set aside.

Once the soup is ready, serve hot and garnish with lime and optional hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens