Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup elbow macaroni
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, jalapeño pepper, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. Add the cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and chicken broth. Bring to a boil.
5. Add the macaroni, black beans, and corn. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the macaroni is tender.
6. Season with salt and pepper, to taste.
7. Stir in the cilantro.
8. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 7g
- Carbohydrates: 58g
- Protein: 16g
- Fiber: 12g
- Sodium: 1200mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use any type of pasta instead of elbow macaroni.
- You can use fresh or canned corn instead of frozen corn.
Variations:
- Add cooked shredded chicken or ground beef for a heartier soup.
- Top with shredded cheese, sour cream, or avocado for extra flavor.
Tips and Tricks:
- To make this soup spicier, leave the seeds in the jalapeño pepper.
- If you want a thicker soup, add more macaroni.
- 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 the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in bowls with lime wedges on the side.
Garnishes:
- Fresh cilantro, shredded cheese, sour cream, avocado
Pairings:
- Serve with tortilla chips or a side salad.
Suggested Side Dishes:
- Mexican rice, cornbread, or a side of roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add more macaroni.
Food Safety Advice:
- Make sure to cook the macaroni until it is tender.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Mexican macaroni soup is a popular dish in Mexico and is often served as a main course.
Flavor Profiles:
- This soup is spicy, smoky, and savory.
Serving Suggestions:
- Serve hot with lime wedges on the side.
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Region: Mexican