Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Sour cream, shredded cheese, and avocado for garnish
Special equipment needed:
- 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 jalapeño pepper and sauté until softened, about 5 minutes.
2. Add the diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, and cayenne pepper to the pot. Bring to a simmer and let cook for 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and add the black beans, corn, and shredded chicken. Simmer for another 10 minutes.
5. Stir in the chopped cilantro and season with salt and pepper to taste.
6. Preheat the oven to 375°F. Spread the tortilla strips on a baking sheet and bake for 10-15 minutes, or until crispy.
7. Serve the soup hot, topped with the crispy tortilla strips, sour cream, shredded cheese, and avocado.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Soup should be simmered on medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 345
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Sodium: 1,200mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pinto beans or kidney beans can be used instead of black beans.
- Fresh corn can be used instead of frozen corn.
Variations:
- Add diced avocado to the soup for extra creaminess.
- Use ground beef instead of chicken for a heartier soup.
- Top the soup with crushed tortilla chips instead of tortilla strips.
Tips and tricks:
- To make this soup even spicier, leave the seeds in the jalapeño pepper.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender.
- Make sure to season the soup with enough salt and pepper to bring out the flavors.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and top with the crispy tortilla strips, sour cream, shredded cheese, and avocado.
Garnishes:
Sour cream, shredded cheese, and avocado.
Pairings:
- Serve with a side of cornbread or garlic bread.
- Pair with a crisp salad for a lighter meal.
Suggested side dishes:
- Cornbread
- Garlic bread
- Caesar 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, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tortilla soup is a traditional Mexican soup made with tomatoes, chicken broth, and tortilla strips. It is often served with avocado, sour cream, and shredded cheese.
Flavor profiles:
This soup is spicy, smoky, and slightly sweet from the corn. The crispy tortilla strips add a crunchy texture to the soup.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Mexican