Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked shredded chicken
- Salt and pepper to taste
- 1 package sopaipillas (8 oz)
Special equipment needed:
- None
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 cumin and chili powder and cook for another minute.
3. Add diced tomatoes, black beans, chicken broth, corn, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. While the soup is simmering, prepare the sopaipillas according to package instructions.
5. Cut the sopaipillas into bite-sized pieces and add them to the soup.
6. Cook for an additional 5-10 minutes, until the sopaipillas are soft and the soup has thickened slightly.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 50g
- Protein: 18g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Ground turkey or beef can be used instead of shredded chicken.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Top with shredded cheese, sour cream, and chopped cilantro for a Mexican-inspired twist.
Tips and tricks:
- Make sure to cut the sopaipillas into small pieces so they cook evenly in the soup.
- 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 soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a few pieces of sopaipilla on top.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, diced avocado
Pairings:
- Serve with a side of tortilla chips or a simple green salad.
Suggested side dishes:
- Mexican rice, refried beans, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the sopaipillas are too hard, cook them for a few extra minutes until they are soft.
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:
- Sopaipillas are a traditional Mexican pastry that are often served as a dessert. This soup puts a savory twist on the classic treat.
Flavor profiles:
- Savory, slightly spicy, with a hint of sweetness from the sopaipillas.
Serving suggestions:
- Serve the soup with a side of tortilla chips or a simple green salad.
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Region: Chilean