Description
A hearty and flavorful Ecuadorian Tuna Soup featuring tender vegetables simmered in a spiced chicken broth, enriched with protein-packed tuna. Perfect for a nourishing and comforting meal in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 can tuna, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 carrot, diced
- 1 potato, diced
- 1 bell pepper, diced
- 3 cups chicken broth
Spices and Oils
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a pot over medium heat. Add the chopped onion and minced garlic; cook while stirring until the onions become translucent and fragrant.
- Cook vegetables: Add the diced carrot, potato, and bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, to slightly soften the vegetables.
- Add tomatoes and spices: Stir in the diced tomatoes, then pour in the chicken broth. Sprinkle in the cumin and paprika. Bring the mixture to a boil over medium-high heat.
- Simmer soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until all the vegetables are tender and flavors meld.
- Incorporate tuna and season: Stir in the drained tuna, mixing gently to combine without breaking up the fish too much. Season the soup with salt and pepper as desired. Continue cooking for an additional 5 minutes to warm the tuna through.
- Serve hot: Ladle the soup into bowls and serve immediately for a warming, nutritious meal.
Notes
- Use fresh or canned tuna packed in water or olive oil based on preference.
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the tuna.
- Adjust seasoning and spices according to taste; adding a pinch of chili flakes can add a spicy kick.
- The soup can be stored in the refrigerator for up to 3 days and reheated before serving.
- Adding fresh cilantro or parsley on top enhances flavor and presentation.
