Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies, undrained
- 1/2 cup uncooked white rice
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the cumin, chili powder, oregano, salt, and black pepper to the pot and stir to combine.
4. Add the chicken broth, water, black beans, diced tomatoes, and green chilies to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the uncooked rice to the pot and simmer for an additional 20 minutes, or until the rice is cooked.
6. Return the chicken to the pot and simmer for an additional 5 minutes, or until heated through.
7. Stir in the chopped cilantro and lime juice.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 33g
Protein: 26g
Sodium: 870mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced carrots, celery, or bell peppers for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with shredded cheese, sour cream, or avocado for extra flavor.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- Adjust the spices to your liking by adding more or less chili powder and cumin.
- Make a double batch and freeze for later.
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 bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, shredded cheese, sour cream, avocado
Pairings:
Cornbread, tortilla chips, or a side salad
Suggested side dishes:
Mexican rice, roasted vegetables, or a side of fruit
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The Blue Palo Verde tree is native to the Sonoran Desert and is the state tree of Arizona. This soup is inspired by the flavors of the Southwest.
Flavor profiles:
Savory, slightly spicy, with a hint of citrus from the lime juice.
Serving suggestions:
Serve hot with your favorite toppings and a side dish.
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