Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 can (4 ounces) diced green chilies
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic and sauté until softened.
3. Add ground cumin and chili powder and stir until fragrant.
4. Add diced tomatoes, chicken broth, diced green chilies, corn kernels, and black beans.
5. Bring to a boil, then reduce heat and let simmer for 15 minutes.
6. Using an immersion blender or transferring to a blender, blend the soup until smooth.
7. Return the soup to the pot and add shredded cooked chicken and shredded Mexican cheese blend.
8. Stir until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 25g
Protein: 33g
Sodium: 1180mg
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or canola oil.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Chicken broth can be substituted with vegetable broth or water.
- Corn kernels can be substituted with frozen corn or canned corn.
- Black beans can be substituted with kidney beans or pinto beans.
- Shredded cooked chicken can be substituted with shredded cooked turkey or ground beef.
- Mexican cheese blend can be substituted with cheddar cheese or Monterey Jack cheese.
Variations:
- Add diced avocado or sour cream as a garnish.
- Use beef broth instead of chicken broth for a beefier flavor.
- Add diced jalapeños for extra spice.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- To save time, use rotisserie chicken or leftover chicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
- To make the soup creamier, add a dollop of sour cream or heavy cream.
- For a smokier flavor, use smoked paprika instead of regular paprika.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and fresh cilantro on top.
Garnishes:
Fresh cilantro, diced avocado, sour cream, diced jalapeños
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 thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quesadilla soup is a popular Mexican-inspired soup that combines the flavors of a quesadilla with a creamy soup.
Flavor profiles:
Savory, cheesy, spicy, and creamy.
Serving suggestions:
Serve hot with tortilla chips or a side salad.
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Region: Mexican