MEXICAN SOUP RECIPE| EASY & RESTURANT STYLE MEXICAN SOUP AT HOME|| #mexicanfood

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu offers a plant-based protein option.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and quick to cook.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and jalapeño; sauté until softened, about 3-4 minutes.

Stir in diced tomatoes, corn, and bell pepper; cook for another 5 minutes.

Add diced chicken breast and cook until no longer pink, about 5-7 minutes.

Pour in chicken broth and bring to a simmer.

Add black beans, zucchini, cumin, and salt; simmer for 15 minutes.

Remove from heat and stir in chopped cilantro and lime juice.

Blend the soup partially for a creamy texture, if desired.

Serve hot, garnished with avocado and cheese.

Cooking Techniques

Spice Level:

Allergens