Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans, rinsed and drained (15 ounces)
- 1 zucchini, diced
- 8 ounces sliced mushrooms
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Tortilla chips for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin and chili powder and cook for 1 minute, stirring constantly.
3. Add the vegetable broth, diced tomatoes, and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the zucchini and mushrooms and simmer for an additional 10 minutes.
5. Remove the pot from the heat and blend the soup until smooth using a blender or immersion blender.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Ladle the soup into bowls and top with diced avocado, shredded cheddar cheese, and tortilla chips. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 800mg
Total Carbohydrates: 27g
Dietary Fiber: 9g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any type of mushrooms you like.
- You can use canned corn instead of black beans.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with sour cream or Greek yogurt for added creaminess.
- Add a diced jalapeño for extra heat.
Tips and tricks:
- Make sure to blend the soup until smooth for a creamy texture.
- Adjust the seasoning to your taste.
- If the soup is too thick, add more broth or water to thin it out.
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 colorful bowls and garnish with cilantro leaves.
Garnishes:
- Diced avocado
- Shredded cheddar cheese
- Tortilla chips
- Lime wedges
- Cilantro leaves
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a Mexican beer or a margarita.
Suggested side dishes:
- Cornbread
- Quesadillas
- Guacamole and chips
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa Azteca, also known as tortilla soup, is a traditional Mexican soup made with chicken broth, tomatoes, and tortilla strips. It is believed to have originated in Mexico City in the 19th century.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy texture from the blended vegetables.
Serving suggestions:
Serve the soup with tortilla chips on the side for added crunch.
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Region: Mexican