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 (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 2 cans (14.5 ounces each) chicken broth
- 2 cups cooked and shredded chicken
- 1 cup frozen corn
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 4 corn tortillas, cut into strips
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until tender.
2. Add cumin and chili powder and cook for 1 minute.
3. Add diced tomatoes, enchilada sauce, green chilies, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Add shredded chicken, corn, and black beans to the soup. Simmer for an additional 10 minutes.
6. Stir in shredded cheddar cheese and chopped cilantro until cheese is melted and soup is heated through.
7. In a separate pan, fry tortilla strips until crispy.
8. Serve soup hot, topped with crispy tortilla strips and additional shredded cheese and cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 24g
- Protein: 23g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Ground turkey or beef can be used instead of chicken.
- Monterey Jack cheese can be used instead of cheddar.
Variations:
- Add diced avocado or sour cream as a topping.
- Use a can of fire-roasted tomatoes for a smokier flavor.
- Add a can of hominy for a different texture.
Tips and tricks:
- To save time, use a rotisserie chicken instead of cooking and shredding your own.
- For a spicier soup, add a diced jalapeno pepper.
- Make sure to puree the soup until smooth for a creamy texture.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with tortilla strips and shredded cheese on top.
Garnishes:
- Crispy tortilla strips, shredded cheese, chopped cilantro, diced avocado, and sour cream.
Pairings:
- Serve with a side of cornbread or a salad.
Suggested side dishes:
- Cornbread, green salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tortilla soup is a traditional Mexican dish that has been adapted and popularized in the United States.
Flavor profiles:
- This soup is savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Mexican