Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (4 oz.) diced green chilies
- 1 can (10 oz.) enchilada sauce
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper, to taste
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large soup pot, cook the ground beef over medium-high heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, black beans, corn, diced green chilies, enchilada sauce, chicken broth, ground cumin, and chili powder to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the flavors have melded together.
5. Season the soup with salt and pepper, to taste.
6. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the ground beef
- Low heat for simmering the soup
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 310
- Total fat: 14g
- Saturated fat: 6g
- Cholesterol: 60mg
- Sodium: 1350mg
- Total carbohydrates: 24g
- Dietary fiber: 6g
- Sugars: 5g
- Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
- Pinto beans or kidney beans can be used instead of black beans.
- Fresh or frozen corn can be used instead of canned corn.
- Red enchilada sauce can be used instead of green enchilada sauce.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Top the soup with crushed tortilla chips for added crunch.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add diced bell peppers or jalapeños for extra heat.
Tips and tricks:
- To save time, chop the onion and garlic while the ground beef is cooking.
- If the soup is too thick, add more chicken broth until it reaches your desired consistency.
- The soup can be made ahead of time and reheated when ready to serve.
Storage instructions:
- Store any 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 for a festive presentation.
- Garnish the soup with a lime wedge for added flavor.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
- Lime wedges
Pairings:
- Serve the soup with a side of warm tortillas or cornbread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream 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 ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Changunga soup is a Mexican-inspired soup that combines the flavors of enchiladas with the heartiness of a soup.
Flavor profiles:
- Spicy, savory, and slightly sweet from the corn and tomatoes.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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