Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Can opener
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced chicken and cook until browned, about 5 minutes.
3. Add diced onion and minced garlic and cook until softened, about 3 minutes.
4. Add black beans, corn, diced tomatoes, diced green chilies, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low and let simmer for 20 minutes.
7. Stir in chopped cilantro and lime juice.
8. Serve hot with desired toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking chicken and vegetables
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 6g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 26g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or ground chicken.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn can be substituted with frozen corn or hominy.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Diced green chilies can be substituted with jalapenos or red pepper flakes.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Top with shredded cheese, sour cream, or avocado for added flavor.
- Use beef or pork instead of chicken for a different protein option.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- Make a double batch and freeze for later use.
- Adjust the spice level to your liking by adding more or less chili powder and cumin.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with desired toppings.
Garnishes:
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
- Lime wedges
Pairings:
- Tortilla chips
- Cornbread
- Salad
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Tacos originated in Mexico and were brought to the United States by Mexican immigrants.
- Taco soup is a popular American dish that combines the flavors of tacos in a soup form.
Flavor profiles:
- Spicy
- Savory
- Tangy
- Fresh
Serving suggestions:
- Serve hot with desired toppings and side dishes.
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