Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and 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 cup frozen corn
- 1 lime, juiced
- 1 avocado, diced
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned, stirring occasionally, for about 5 minutes.
2. Add the onion, garlic, and jalapeño pepper to the pot. Cook until the onion is translucent, stirring occasionally, for about 5 minutes.
3. Add the cumin and chili powder to the pot. Cook for about 1 minute, stirring constantly.
4. Add the chicken broth, diced tomatoes, black beans, and frozen corn to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
5. Add the lime juice and diced avocado to the pot. Stir gently to combine.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 22g
Protein: 28g
Fiber: 7g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Olive oil can be substituted with vegetable oil.
- Jalapeño pepper can be substituted with poblano pepper or green bell pepper.
- Chicken broth can be substituted with vegetable broth.
- Diced tomatoes can be substituted with fresh tomatoes.
- Black beans can be substituted with kidney beans or pinto beans.
- Frozen corn can be substituted with fresh or canned corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use ground turkey instead of chicken.
- Add a can of green chilies for extra flavor.
- Top with shredded cheese or sour cream.
Tips and tricks:
- To save time, use pre-cooked chicken or a rotisserie chicken.
- For a spicier soup, leave the seeds in the jalapeño pepper.
- If the soup is too thick, add more chicken broth or water.
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 the soup in colorful bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado, lime wedges
Pairings:
Serve with tortilla chips or a side of rice.
Suggested side dishes:
Mexican rice, cornbread, or a side salad.
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mexican chicken soup is a traditional dish in Mexican cuisine. It is often made with a variety of vegetables and spices, and can be served as a main dish or as a starter.
Flavor profiles:
This soup has a savory and slightly spicy flavor, with a hint of lime and avocado.
Serving suggestions:
Serve the soup hot with tortilla chips or a side of rice.
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Region: Mexican