Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 2 cups ahipa (jicama), peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Large pot
- Immersion blender or blender
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic to the pot and cook until onion is translucent, about 3 minutes.
3. Add ahipa, carrots, celery, chicken broth, cumin, paprika, oregano, salt, and pepper to the pot. Stir well.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for 30 minutes, or until the vegetables are tender.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using an immersion blender or a blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over medium heat until hot.
8. Serve hot with your favorite garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering soup.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 16g
Protein: 25g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu.
- Ahipa can be substituted with turnips or potatoes.
- Carrots and celery can be substituted with any other vegetables of your choice.
Variations:
- Add a can of diced tomatoes for a tomato-based soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked rice or noodles to the soup for a heartier meal.
Tips and Tricks:
- To make the soup creamier, add a cup of heavy cream or coconut milk.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- If the soup is too thick, add more broth or water to thin it out.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation Ideas:
Serve the soup in individual bowls and garnish with fresh herbs, croutons, or a dollop of sour cream.
Garnishes:
- Fresh herbs (parsley, cilantro, chives)
- Croutons
- Sour cream
- Shredded cheese
- Bacon bits
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested Side Dishes:
- Roasted vegetables
- Steamed rice
- Mashed potatoes
Troubleshooting Advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Ahipa, also known as jicama, is a root vegetable native to Mexico. It is low in calories and high in fiber, making it a popular ingredient in many healthy recipes.
Flavor Profiles:
This soup has a mild, savory flavor with a hint of sweetness from the ahipa.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Peruvian