Chicken Tortilla Soup

Chicken Tortilla Soup

with Charred Corn & Monterey Jack

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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:Calorie SmartOne Pan

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce


2 unit


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


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Medium Pot
Instructionsarrow up iconarrow up icon
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• 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.