Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeded and 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 (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add red and green bell peppers and jalapeno peppers and sauté for another 5 minutes.
3. Add cumin, chili powder, smoked paprika, and cayenne pepper and stir to combine.
4. Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add cooked shredded chicken and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Stir in chopped cilantro.
8. Serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 275
- Fat: 7g
- Carbohydrates: 29g
- Protein: 25g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer.
- If you don't have smoked paprika, you can use regular paprika.
- You can use any type of cooked shredded chicken, such as rotisserie chicken or leftover chicken.
Variations:
- You can add other vegetables, such as zucchini or carrots.
- You can use different types of beans, such as kidney beans or pinto beans.
- You can add more or less spice depending on your preference.
Tips and tricks:
- To save time, you can use canned chicken instead of cooking and shredding your own.
- You can make this soup ahead of time and reheat it when ready to serve.
- This soup freezes well, so you can make a big batch and freeze leftovers for later.
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 until heated through.
Presentation ideas:
- Serve soup in individual bowls with lime wedges on the side.
Garnishes:
- Chopped avocado
- Shredded cheese
- Sour cream
- Tortilla chips
Pairings:
- Cornbread
- Salad
Suggested side dishes:
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, you can add more chicken broth to dilute the heat.
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:
- Southwestern cuisine is a fusion of Mexican, Native American, and Spanish flavors.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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