Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 cup black beans, cooked
- 1 cup corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- 1 avocado, sliced
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, tomatoes, bell peppers, and jalapeño pepper. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
3. Add the cooked black beans, corn kernels, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and add the cooked chicken. Simmer for another 10-15 minutes until the chicken is cooked through.
6. Serve the soup hot, garnished with fresh cilantro, avocado slices, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 30g
Protein: 28g
Fiber: 8g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or turkey breast.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with hominy or diced potatoes.
Variations:
- Add some diced carrots or celery for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add some cooked rice or quinoa for a heartier soup.
Tips and tricks:
- To save time, use canned black beans and frozen corn kernels.
- Adjust the spice level by adding more or less jalapeño pepper.
- If the soup is too thick, add more chicken 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 individual bowls, garnished with fresh cilantro and avocado slices.
Garnishes:
Fresh cilantro, avocado slices, lime wedges
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- 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, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pollo Motuleño is a traditional dish from the Yucatan region of Mexico. It is typically made with chicken, black beans, and plantains.
Flavor profiles:
This soup is savory, slightly spicy, and has a hint of sweetness from the corn and bell peppers.
Serving suggestions:
Serve the soup hot with warm tortillas or crusty bread.
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Region: Mexican