Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 can diced tomatoes, drained
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup Queso de Murci cheese, shredded
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add chicken broth, diced tomatoes, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove from heat and let cool slightly. Use a blender or immersion blender to puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream and Queso de Murci cheese. Cook over low heat until cheese is melted and soup is heated through.
5. Stir in chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 19g
Protein: 14g
Sodium: 980mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the soup.
- Any type of canned beans can be used instead of black beans.
- Monterey Jack or Cheddar cheese can be used instead of Queso de Murci cheese.
Variations:
- Add cooked chicken or ground beef for a heartier soup.
- Top with avocado, sour cream, or tortilla strips for added texture and flavor.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of spices to your liking.
- Use a high-quality cheese for the best flavor.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped cilantro and a sprinkle of shredded cheese.
Garnishes:
Chopped cilantro, shredded cheese, avocado, sour cream, tortilla strips
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
Crusty bread, green salad
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to heat the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Queso de Murci is a Spanish cheese made from goat's milk. It is known for its tangy flavor and crumbly texture.
Flavor profiles:
Savory, smoky, cheesy, slightly spicy
Serving suggestions:
Serve hot as a main dish or appetizer.
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