Mexican Tortilla soup, EASY RECIPE I Lorentix

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat tortillas add fiber, while store brands can reduce cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective alternative.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess with fewer calories, while cucumber is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein, while plain yogurt is often cheaper.

Heat vegetable oil in a frying pan and fry 1 chile guajillo until crispy.

Blend the remaining 2 chiles with tomatoes, onion, garlic, oregano, salt, and pepper to make the sauce.

In a large pot, combine the chicken breast broth and the blended sauce; bring to a simmer.

Add corn tortillas (1 or 2) to thicken the sauce and cook for a few minutes.

Fry additional corn tortillas (4) in oil until crispy for topping.

Serve the soup hot, topped with crispy tortilla strips, diced avocado, fresh white cheese, and a dollop of cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens