Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked shredded chicken
- 1 lime, juiced
- Salt and pepper, to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeno pepper, and cook until softened, about 5 minutes.
2. Add the cumin and chili powder, and cook for another minute.
3. Add the diced tomatoes and chicken broth, and bring to a simmer.
4. Add the corn, black beans, and shredded chicken, and simmer for 10 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Stir in the lime juice, and season with salt and pepper to taste.
7. In a separate pan, heat up some oil and fry the tortilla strips until crispy.
8. Serve the soup hot, topped with the crispy tortilla strips, diced avocado, chopped cilantro, and a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 40g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version
- Pinto beans can be used instead of black beans
- Shrimp or tofu can be used instead of chicken
Variations:
- Add diced bell peppers or zucchini for extra vegetables
- Use different types of beans, such as kidney beans or navy beans
- Add a dollop of guacamole on top instead of diced avocado
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeno pepper or add a dash of hot sauce
- To make the soup creamier, add a splash of heavy cream or coconut milk
- To save time, use pre-cooked shredded chicken or rotisserie chicken
Storage instructions:
Leftovers can be stored 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 a bowl with the toppings arranged on top for a colorful presentation.
Garnishes:
Crispy tortilla strips, diced avocado, chopped cilantro, and sour cream
Pairings:
Serve with a side of Mexican rice or a salad.
Suggested side dishes:
Mexican rice, cornbread, or a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, simmer it for a longer period of time to reduce and thicken it
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:
Tortilla soup is a traditional Mexican dish that originated in the state of Sinaloa.
Flavor profiles:
Spicy, savory, and slightly tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican