Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Tortilla chips, for serving
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute.
3. Add the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the shredded chicken and heavy cream and simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with chopped cilantro, a squeeze of lime, and tortilla chips.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 31g
- Protein: 24g
- Fiber: 7g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use cooked shredded turkey instead of chicken.
Variations:
- Add diced avocado on top for extra creaminess.
- Use diced green chilies instead of cayenne pepper for a milder version.
- Add a can of diced green chilies for extra flavor.
Tips and tricks:
- To make this soup spicier, add more cayenne pepper or diced jalapenos.
- To make this soup less spicy, omit the cayenne pepper and smoked paprika.
- You can use leftover rotisserie chicken instead of cooking and shredding your own chicken.
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 a lime wedge on the side.
Garnishes:
- Chopped cilantro and tortilla chips.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Cornbread or a green salad.
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 it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Tortilla soup originated in Mexico and is traditionally made with a tomato-based broth, shredded chicken, and crispy tortilla strips.
Flavor profiles:
- This soup is creamy, spicy, and slightly smoky.
Serving suggestions:
- Serve hot with tortilla chips and a squeeze of lime.
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Region: Mexican