Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper, to taste
- Tortilla chips, for serving
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeno pepper, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
2. Add cumin and chili powder to the pot and cook for an additional minute.
3. Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add shredded chicken, cilantro, and lime juice to the pot. Season with salt and pepper to taste.
5. If desired, use an immersion blender to blend the soup until smooth.
6. Serve hot with tortilla chips on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 29g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Use ground turkey or beef instead of chicken.
- Use green bell pepper instead of red bell pepper.
Variations:
- Add a can of diced green chilies for extra spice.
- Top with shredded cheese and sour cream for added flavor.
- Add a can of hominy for a twist on traditional chicken tortilla soup.
Tips and Tricks:
- To save time, use rotisserie chicken instead of cooking and shredding your own.
- If you don't have an immersion blender, use a regular blender to blend the soup in batches.
- For a thicker soup, add a can of tomato sauce.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation Ideas:
Serve soup in a bowl with tortilla chips on top.
Garnishes:
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
Pairings:
- Cornbread
- Salad
- Quesadillas
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 it simmer 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:
Chicken tortilla soup is a popular Mexican dish that originated in the state of Sinaloa.
Flavor Profiles:
Savory, spicy, and slightly tangy.
Serving Suggestions:
Serve hot with tortilla chips on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican