Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 2 chayote squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the chayote, diced tomatoes, black beans, chicken broth, chili powder, cumin, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and bring to a simmer. Cook for an additional 10 minutes.
6. Ladle the soup into bowls and top with sliced avocado, chopped cilantro, and tortilla chips. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 28g
Protein: 26g
Sodium: 1050mg
Fiber: 10g
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef
- Chayote can be substituted with zucchini or yellow squash
- Black beans can be substituted with pinto beans or kidney beans
Variations:
- Add corn kernels to the soup for extra sweetness and texture
- Top the soup with shredded cheese for added richness
- Add diced jalapeno peppers for extra heat
Tips and tricks:
- To make the soup spicier, increase the amount of chili powder or add a pinch of cayenne pepper.
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender to puree.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store 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 and garnish with fresh cilantro and lime wedges.
Garnishes:
- Sliced avocado
- Chopped cilantro
- Tortilla chips
- Shredded cheese
- Diced jalapeno peppers
Pairings:
- Mexican rice
- Grilled corn on the cob
- Quesadillas
Suggested side dishes:
- Green salad with a citrus vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup 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, chilies, 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 hint of sweetness from the chayote squash.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Mexican