One-Pot Chicken Cauliflower & Bean Soup

Name: One-Pot Chicken Cauliflower & Bean Soup with Cilantro & Blue Corn Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 unit Tomato; 10 ounce Cauliflower Florets; 1 tablespoon Southwest Spice Blend; 1.5 ounce Tomato Paste; 1 unit Black Beans; 1 unit Tex-Mex Paste; 1 unit Veggie Stock Concentrate; ¼ ounce Cilantro; 1.5 ounce Blue Corn Tortilla Chips; 2 teaspoon Cooking Oil; Salt; Pepper; 10 ounce Chicken Breast Strips

with Cilantro & Blue Corn Tortilla Chips

Recipe Development TeamPublished on August 31, 2022

Get Free Steak + 10 Free Meals

This hearty, flavorful vegan soup is ready in under 30 minutes and cooks in one pot, making cleanup a breeze! Cauliflower and beans are simmered in a richly-spiced broth—veggie stock, onion, green pepper, tomatoes, and Southwest seasonings—until tender. Garnish with fresh cilantro and serve crunchy blue corn tortilla chips alongside for a SOUP-er supper.

Tags:

Spicy

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Tomato

10 ounce

Cauliflower Florets

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

¼ ounce

Cilantro

1.5 ounce

Blue Corn Tortilla Chips

10 ounce

Chicken Breast Strips

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories690 kcal

Fat22 g

Saturated Fat4 g

Carbohydrate77 g

Sugar16 g

Dietary Fiber16 g

Protein48 g

Cholesterol100 mg

Sodium2640 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

•Medium Pot

•Paper Towel

Instructions

• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces.

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Add another drizzle of oil. Stir in Southwest Spice Blend, tomato, and tomato paste; cook until fragrant, 1 minute.

Pat chicken dry with paper towels. Once veggies are slightly softened, 2-3 minutes, add chicken or beef to pot. Cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.

• Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 7-10 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. • Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper.