Ingredients with Measurements:
- 1 pound beef chuck, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups beef broth
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 lime, juiced
- Salt and pepper, to taste
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco
- 6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot
- Blender or immersion blender
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Stir in the diced tomatoes, chipotle peppers, cumin, and oregano. Cook for 2 minutes.
5. Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the corn and black beans. Simmer for another 10 minutes.
8. Stir in the lime juice and season with salt and pepper to taste.
9. Meanwhile, spread the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy.
10. To serve, ladle the soup into bowls and top with diced avocado, cilantro, queso fresco, and crispy tortilla strips.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 32g
Protein: 30g
Sodium: 1100mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Chicken or turkey can be used instead of beef.
- Pinto beans can be used instead of black beans.
- Cotija cheese can be used instead of queso fresco.
- Flour tortillas can be used instead of corn tortillas.
Variations:
- Add chopped vegetables such as bell peppers, carrots, or zucchini.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a dollop of sour cream or Greek yogurt on top of the soup.
Tips and tricks:
- To make the soup spicier, add more chipotle peppers.
- To make the soup less spicy, remove the seeds from the chipotle peppers.
- If the soup is too thick, add more broth or water to thin it out.
- To save time, use store-bought tortilla chips instead of making your own.
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 heated through.
Presentation ideas:
- Serve the soup in colorful bowls to make it more visually appealing.
Garnishes:
- Diced avocado, chopped cilantro, crumbled queso fresco, and crispy tortilla strips.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream or Greek yogurt to cool it down.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Sopa Azteca, also known as tortilla soup, is a traditional Mexican dish that dates back to the Aztecs.
Flavor profiles:
- This soup is spicy, smoky, and savory with a hint of sweetness from the corn.
Serving suggestions:
- Serve the soup with a side of warm tortillas or tortilla chips for dipping.
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Region: Mexican