Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, garlic, and peppers to the pot and cook until softened, about 5 minutes.
4. Add the diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and black pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6. Add the cooked chicken back to the pot and simmer for an additional 5-10 minutes, or until the chicken is cooked through.
7. Stir in the chopped cilantro and lime juice.
8. Serve hot, garnished with additional cilantro and lime wedges, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 6g
- Carbohydrates: 32g
- Protein: 26g
- Fiber: 7g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs or turkey breast.
- Red and green bell peppers can be substituted with any color bell pepper.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
- Black beans can be substituted with kidney beans or pinto beans.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Top the soup with shredded cheese, sour cream, or avocado slices.
- Add a can of diced green chilies for extra heat.
- Use ground chicken or turkey instead of chicken breasts.
- Add a can of hominy for a traditional Southwestern touch.
Tips and tricks:
- To save time, use pre-cut vegetables from the grocery store.
- Use a slotted spoon to remove the chicken from the pot to prevent it from overcooking.
- Adjust the amount of chili powder and jalapeño pepper to suit your taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftovers 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 with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped fresh cilantro
- Lime wedges
- Shredded cheese
- Sour cream
- Avocado slices
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted sweet potatoes
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 a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it back to the soup.
Food history:
- Stewed chicken soup is a traditional Southwestern dish that has been enjoyed for generations.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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