Mexican Chicken Tortilla Soup Recipe | Jenny Martinez

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.

Remove the bone from the chicken breast and set it aside.

In a pot, add 3 large tomatoes, vein and de-seed the chiles, and add them in while the tomatoes are cooking.

Transfer the cooked tomatoes and chiles to a blender with 2 cups of chicken broth, garlic, onion, chicken bouillon, and cumin.

Heat up some oil in a pot and add the cheese to it.

Simmer the mixture for 20 minutes.

Cut the tortillas into thin strips for chips.

Fry the tortilla strips until they are golden brown, then remove them from the oil.

Add 4 more cups of chicken broth to the pot.

Add jalapeno, cilantro, black beans, and corn to the pot.

Top the soup with the fried tortilla strips, queso fresco, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens