Chicken Tortilla Soup

Name: Chicken Tortilla Soup with Charred Corn & Monterey Jack
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 13.4 ounce Corn; 2 unit Scallions; 10 ounce Chicken Breast Strips; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; 1 unit Chicken Stock Concentrate; 1.5 ounce Food Should Taste Good™ Blue Corn Tortilla Chips; ¼ cup Monterey Jack Cheese; 2 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; Salt; Pepper

with Charred Corn & Monterey Jack

Recipe Development TeamPublished on September 21, 2020

3.9

(6.7K customers rated)

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Name ONE thing more soul-warming than a steamy, spiced bowl of chicken tortilla soup... We’ll wait. In the meantime, let us introduce you to this version, which is ready in just 35 minutes. We stir chicken breast strips and charred corn into a Tex Mex spiced broth, then simmer until the broth is thick and the chicken is tender. When it comes to toppings, we didn’t slouch either: sprinkle over melty Monterey Jack, crushed blue corn tortilla chips, and scallions, then dollop with sour cream and dig on in.

Tags:

One Pan

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

13.4 ounce

Corn

2 unit

Scallions

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1 unit

Chicken Stock Concentrate

1.5 ounce

Food Should Taste Good™ Blue Corn Tortilla Chips

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat29 g

Saturated Fat8 g

Carbohydrate45 g

Sugar13 g

Dietary Fiber3 g

Protein39 g

Cholesterol110 mg

Sodium1470 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Strainer

•Medium Bowl

•Medium Pot

Instructions

• Wash and dry produce. • Drain and rinse corn; thoroughly pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. • Pat chicken* dry with paper towels; season all over with Southwest Spice, salt, and pepper.

• Heat a drizzle of oil in a medium pot over high heat (use a large pot for 4 servings). Add corn and a pinch of salt. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pot.) Transfer to a medium bowl.

• Reduce heat under pot to medium high; add a drizzle of oil and chicken. Cook, stirring occasionally, until lightly browned, 3-4 minutes (it’ll finish cooking later).

• Add scallion whites to pot; cook, stirring, for 1 minute. Return corn to pot. Stir in Tex-Mex paste; cook 30 seconds. • Pour in 3 cups water (5½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, scraping up any browned bits from bottom of pot. • Set aside a few tortilla chips for garnish; using your hands, crush remaining chips into small pieces and stir into soup.

• Reduce heat under pot with soup to medium. Simmer, uncovered, stirring occasionally, until broth is slightly thickened and chicken is cooked through, 8-10 minutes. Taste and season with salt and pepper.

• Divide soup between bowls and let cool slightly. Top with Monterey Jack, scallion greens, and sour cream. Crush remaining tortilla chips and sprinkle over soup. Serve.