Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the black beans, diced tomatoes, enchilada sauce, chopped green chilies, frozen corn, chicken broth, ground cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a simmer and let cook for 15-20 minutes, stirring occasionally.
5. Ladle the soup into bowls and top with shredded cheddar cheese, chopped cilantro, and tortilla chips.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 425
- Fat: 20g
- Carbohydrates: 32g
- Protein: 30g
- Fiber: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Black beans can be substituted with kidney beans or pinto beans
- Frozen corn can be substituted with canned corn or fresh corn kernels
- Cheddar cheese can be substituted with Monterey Jack cheese or a Mexican blend cheese
- Tortilla chips can be substituted with corn tortillas or flour tortillas
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add diced avocado or a dollop of sour cream on top of the soup for extra creaminess
Tips and tricks:
- To make the soup spicier, add a diced jalapeno pepper or a pinch of cayenne pepper
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days
- To freeze the soup, let it cool completely and then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
Storage instructions:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over medium heat until warmed through
Presentation ideas:
- Serve the soup in colorful bowls or mugs
- Top the soup with a dollop of sour cream or guacamole
- Garnish with fresh cilantro or chopped green onions
Garnishes:
- Shredded cheddar cheese
- Chopped fresh cilantro
- Tortilla chips
- Diced avocado
- Sour cream
- Guacamole
- Sliced jalapeno peppers
Pairings:
- Serve with a side of Mexican rice or a green salad
Suggested side dishes:
- Mexican rice
- Green salad with a lime vinaigrette
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water 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 ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
- Enchiladas are a traditional Mexican dish that consists of rolled tortillas filled with meat, cheese, or beans and topped with a chili sauce. This soup takes inspiration from the flavors of enchiladas and turns them into a hearty and comforting soup.
Flavor profiles:
- Spicy, savory, tangy, and slightly sweet
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner
- Serve as an appetizer or starter for a Mexican-themed dinner party
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Region: Mexican