Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 cup corn kernels
- 1 can black beans, drained and rinsed (15 ounces)
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 lime, cut into wedges
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
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 chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, ground cumin, and chili powder. Cook for another minute until fragrant.
3. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
5. Add the corn and black beans to the soup and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with diced avocado, shredded cheese, and fresh cilantro leaves.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 27g
Protein: 18g
Fiber: 9g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pinto beans can be used instead of black beans.
- Monterey Jack cheese can be substituted with any other type of cheese.
Variations:
- Add cooked shredded chicken for a heartier soup.
- Top with crushed tortilla chips for added texture.
- Add a dollop of sour cream or Greek yogurt for creaminess.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, blend in batches and be careful when blending hot liquids.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in colorful bowls to showcase the vibrant colors of the soup.
Garnishes:
Fresh cilantro leaves, diced avocado, shredded cheese, lime wedges
Pairings:
- Serve with a side of warm tortillas or crusty bread.
- Pair with a crisp green salad for a complete meal.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
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, slightly spicy, and has a creamy texture from the avocado and cheese.
Serving suggestions:
Serve as a starter or main dish for a cozy dinner at home.
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Region: Mexican