Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
- Tortilla chips, for serving
- Shredded cheese, for serving
- Sour cream, for serving
- Avocado, sliced, for serving
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, and jalapeño pepper, and cook until softened, about 5 minutes.
3. Add the cumin, chili powder, and smoked paprika, and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and chicken broth, and bring to a simmer.
5. Add the shredded chicken, black beans, and frozen corn, and simmer for 10 minutes.
6. Stir in the cilantro and lime juice, and season with salt and pepper to taste.
7. Serve the soup hot, topped with tortilla chips, shredded cheese, sour cream, and sliced avocado.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 31g
- Protein: 26g
- Fiber: 8g
- Sodium: 840mg
Substitutions for ingredients:
- You can use any type of cooked chicken, such as rotisserie chicken or leftover grilled chicken.
- If you don't have canned black beans, you can use dried black beans that have been soaked and cooked.
- You can use fresh or frozen corn.
Variations:
- Add diced bell peppers or carrots for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced green chiles for extra heat.
- Top with sliced jalapeños for extra spice.
Tips and tricks:
- To save time, use pre-cooked chicken.
- If you want a thicker soup, add a can of tomato sauce or tomato paste.
- If you want a creamier soup, add a can of coconut milk or heavy cream.
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 individual bowls, topped with tortilla chips, shredded cheese, sour cream, and sliced avocado.
Garnishes:
- Tortilla chips, shredded cheese, sour cream, and sliced avocado.
Pairings:
- Serve with a side of rice or a salad.
Suggested side dishes:
- Mexican rice
- Cornbread
- Green salad with a lime vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- 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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Tortilla soup is a traditional Mexican dish that originated in the state of Mexico.
Flavor profiles:
- Spicy, smoky, tangy, and savory.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Mexican