Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 lime, juiced
- Fresh cilantro, chopped
- Sour cream, for serving
- Tortilla chips, for serving
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the red and green bell peppers and zucchini to the pot and cook until softened, about 5 minutes.
5. Add the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
6. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
7. Add the cooked chicken back to the pot and stir to combine.
8. Remove the pot from the heat and stir in the lime juice and fresh cilantro.
9. Serve the soup hot with a dollop of sour cream and tortilla chips on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Simmer for cooking the soup
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 320
- Fat: 6g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of bell pepper you like or have on hand.
- You can use any type of canned beans you like or have on hand.
- You can use fresh or frozen corn instead of canned corn.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra heartiness.
- Use ground turkey or beef instead of chicken.
- Add a can of diced green chilies for extra spice.
Tips and tricks:
- To save time, you can use pre-cooked chicken or a rotisserie chicken instead of cooking the chicken from scratch.
- If you like your soup spicier, add more chili powder or a pinch of cayenne pepper.
- You can make this soup in advance and reheat it when ready to serve.
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 on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and tortilla chips on top.
- Garnish with fresh cilantro and a lime wedge.
Pairings:
- Serve with a side of Mexican rice or a salad.
Suggested side dishes:
- Mexican rice
- Green salad with avocado and lime dressing
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 thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Mexican chicken soup, also known as sopa de pollo, is a traditional Mexican dish that is often served as a comfort food.
Flavor profiles:
- This soup is savory, slightly spicy, and packed with fresh vegetables.
Serving suggestions:
- Serve the soup with a side of tortilla chips or crusty bread for dipping.
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Region: Mexican