Introduction
Soup is a beloved dish enjoyed by many around the world, perfect for warming up on a chilly day or serving as a hearty meal. This recipe combines the rich flavors of chicken, spices, and vegetables, creating a satisfying experience for the palate. With its delightful blend of ingredients, this soup can easily become a family favorite.
Detailed Ingredients with measures
For the Soup:
3 tablespoons crushed corn tortilla chips
2 tablespoons vegetable oil
1 yellow onion, diced
2 jalapeño peppers, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
29 ounces fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans)
11 ounces canned corn kernels (1 can)
14.5 ounces canned black beans, rinsed and drained (1 can)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
⅛ teaspoon crushed red pepper flakes (optional, for extra spice)
3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
Juice of 1 lime
1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper, to taste
Optional Toppings:
Shredded Mexican blend cheese
Corn tortilla chips or strips
Sour cream
Chopped fresh cilantro
Sliced avocado
Prep Time
Prep Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Detailed Directions and Instructions
Prepare Tortilla Chips
Crush enough tortilla chips to make 3 tablespoons and set aside.
Heat the Oil
Heat a Dutch oven over medium heat and add the vegetable oil.
Cook the Onion
Add the diced onion and cook for 3 minutes, or until softened and translucent.
Add Jalapeños
Add the diced jalapeños and cook for an additional minute.
Add Garlic
Add the minced garlic and cook for 30 seconds.
Combine Soup Ingredients
Pour in the chicken broth, fire-roasted diced tomatoes and green chilies, corn, black beans, chili powder, cumin, smoked paprika, crushed red pepper flakes, and the crushed tortilla chips.
Add Chicken
If using raw chicken breasts, add them now and reduce the heat to low.
Simmer the Soup
Simmer for 20 minutes, or until the chicken is cooked through.
Shred Chicken
Remove the chicken breasts and use two forks to shred them. Return the shredded chicken to the pot. (If using cooked cubed chicken, add it now.)
Add Lime Juice and Cream
Add the lime juice and heavy cream. Stir well and season with salt and pepper. Cook until heated through.
To Serve
Ladle the Soup
Ladle the soup into serving bowls.
Add Toppings
Top with shredded cheese, corn tortilla chips, a dollop of sour cream, and chopped fresh cilantro.
Garnish
Serve with a wedge of lime and a few slices of avocado.
Notes
For Spiciness
Adjust the amount of crushed red pepper flakes according to your spice preference.
For a Creamier Soup
Ensure that the heavy cream is at room temperature before adding it to prevent curdling.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Cook techniques
Crushing Tortilla Chips
To crush the tortilla chips, place them in a zip-top bag and use a rolling pin or your hands to break them into smaller pieces. This will enhance the texture and flavor of the soup.
Sautéing Vegetables
Heat the vegetable oil in a Dutch oven over medium heat, adding the diced onion first. Cooking until softened and translucent creates a flavorful base for your soup. The addition of jalapeños and garlic enhances the flavor further through the sautéing process.
Simmering
After adding the chicken broth and other ingredients, bringing the mixture to a simmer allows flavors to meld. If using raw chicken, ensure it cooks fully in this stage, which typically takes about 20 minutes.
Shredding Chicken
Once the chicken is cooked, remove it from the pot and shred it using two forks. This technique helps to evenly distribute the chicken throughout the soup, providing consistent flavor in every bowl.
Incorporating Cream and Lime Juice
Adding heavy cream and lime juice at the end enriches the soup’s flavor and adds a creamy texture. Stir well to combine before serving.
FAQ
Can I use cooked chicken instead of raw?
Yes, you can use cooked, cubed chicken. Just add it to the pot after the vegetables and broth have simmered, reducing the cooking time.
What type of chicken broth should I use?
Low-sodium chicken broth is recommended to control the saltiness of the soup, allowing you to season to taste.
Can I make it spicier?
Yes, you can increase the amount of jalapeños or add more crushed red pepper flakes for additional heat.
Is there a vegetarian option?
Yes, you can substitute the chicken with beans or more vegetables, and use vegetable broth instead of chicken broth.
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Conclusion
This hearty and flavorful soup showcases a delightful blend of ingredients that come together to create a warming and satisfying dish. The balance of spices, combined with the creaminess from the heavy cream, makes it a perfect meal to enjoy on any occasion. Whether served with toppings or as is, this soup is sure to become a favorite.
Mexican-Style Chicken Tacos
Use the shredded chicken and toppings from the soup to make delicious tacos. Serve in corn tortillas and add salsa and diced onions.
Spicy Black Bean Quesadillas
Incorporate the black beans from the soup as a filling for quesadillas, paired with cheese and jalapeños for added spice.
Corn and Avocado Salad
Mix canned corn with diced avocado, lime juice, and cilantro for a fresh side salad that complements the soup perfectly.
Chili Lime Chicken Bowls
Utilize the remaining chicken by transforming it into chili lime chicken bowls, served over rice with black beans and corn.
Vegetable Tortilla Soup
Transform the soup into a vegetarian version by omitting the chicken and adding extra veggies, such as bell peppers and zucchini.
Cheesy Nachos
Create cheesy nachos topped with melted cheese, jalapeños, and your favorite toppings, using the soup as a flavorful dip.
Stuffed Peppers
Use the soup as a filling for stuffed bell peppers. Combine with quinoa or rice before stuffing them and baking.
Spicy Pasta Salad
Incorporate elements from the soup into a pasta salad with rotini noodles, black beans, corn, and a lime vinaigrette dressing.
