Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups chicken or vegetable broth
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- Tortilla chips, for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin and chili powder and cook for 1 minute.
3. Add the diced tomatoes, black beans, corn, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve the soup hot, topped with diced avocado, cilantro, shredded cheddar cheese, and a dollop of sour cream. Serve with tortilla chips on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 36g
Protein: 14g
Fiber: 10g
Substitutions for ingredients:
- Instead of black beans, you can use kidney beans or pinto beans.
- Instead of corn, you can use frozen corn or hominy.
- Instead of cheddar cheese, you can use Monterey Jack or pepper jack cheese.
Variations:
- Add diced chicken or ground beef for a heartier soup.
- Add diced jalapenos or green chilies for extra spice.
- Top with crushed tortilla chips for added crunch.
Tips and tricks:
- Use an immersion blender for easy pureeing.
- If using a regular blender, let the soup cool slightly before blending and blend in batches.
- Adjust the seasoning to your taste.
- Make sure to rinse and drain the black beans before adding to the soup.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and top with avocado, cilantro, cheese, and sour cream.
Garnishes:
Avocado, cilantro, shredded cheddar cheese, sour cream, and tortilla chips.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Quesadillas
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse and drain the black beans before adding to the soup.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Sopa Azteca, also known as tortilla soup, is a traditional Mexican soup made with tomatoes, chili peppers, and tortilla strips. It is believed to have originated in Mexico City in the 19th century.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the corn.
Serving suggestions:
Serve hot with tortilla chips on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican