Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can diced tomatoes, drained
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the cumin, chili powder, smoked paprika, and cayenne pepper to the pot and stir to combine.
4. Pour in the chicken broth, diced tomatoes, black beans, and frozen corn. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
5. Use an immersion blender to puree some of the soup to thicken it, if desired.
6. Stir in the chopped cilantro and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 23g
Protein: 25g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu.
- Black beans can be substituted with kidney beans or pinto beans.
- Frozen corn can be substituted with fresh or canned corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use beef or pork instead of chicken for a different flavor.
- Add diced jalapenos or green chilies for extra heat.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- For a creamier soup, add a splash of heavy cream or coconut milk.
- Garnish with additional cilantro, shredded cheese, or sour cream.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in bowls with a side of crusty bread or tortilla chips.
Garnishes:
- Chopped cilantro
- Shredded cheese
- Sour cream
- Sliced avocado
- Lime wedges
Pairings:
- Crusty bread
- Tortilla chips
- Cornbread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Rice pilaf
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 longer to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- This soup is inspired by the flavors of Mexican cuisine, which often use cumin, chili powder, and smoked paprika.
Flavor profiles:
- Spicy, smoky, and savory.
Serving suggestions:
- Serve hot with garnishes and side dishes.
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