Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, red and green bell peppers, and jalapeño pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper to the pot. Cook, stirring constantly, for 1 minute.
4. Add the diced tomatoes (with their juices), chicken broth, black beans, and corn to the pot. Stir to combine.
5. Return the chicken to the pot and bring the soup to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Season the soup with salt and pepper, to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, medium heat for cooking vegetables, low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 29g
Protein: 30g
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Red and green bell peppers can be substituted with any color bell pepper.
- Jalapeño pepper can be substituted with a serrano pepper or a poblano pepper for less heat.
- Black beans can be substituted with kidney beans or pinto beans.
- Frozen corn kernels can be substituted with canned corn or fresh corn cut off the cob.
Variations:
- Add a can of diced green chilies for extra flavor and heat.
- Top the soup with shredded cheese and sour cream for a creamy texture.
- Serve the soup with tortilla chips or cornbread for a crunchy texture.
- Add cooked rice or quinoa to the soup for a heartier meal.
Tips and tricks:
- To save time, use pre-cut vegetables or a frozen vegetable mix.
- Use a rotisserie chicken instead of cooking chicken from scratch.
- For a thicker soup, puree a portion of the soup in a blender or food processor before adding the chicken back in.
- Adjust the heat level by adding more or less chili powder and cayenne pepper.
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 the soup with a side of Mexican rice or a green salad.
Suggested side dishes:
Mexican rice, green salad, cornbread, tortilla chips.
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 longer period of time to reduce the liquid.
- Adjust the seasoning to taste.
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.
- Reheat soup to an internal temperature of 165°F before serving.
Food history:
Mexican Stewed Chicken Soup is a traditional Mexican dish that is often served during the colder months. It is a hearty and flavorful soup that is perfect for warming up on a chilly day.
Flavor profiles:
This soup is savory, slightly spicy, and has a hint of smokiness from the smoked paprika.
Serving suggestions:
Serve the soup with a side of Mexican rice or a green salad for a complete meal.
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Region: Mexican