This warming chicken soup is a true celebration of spices. A combo of our signature Southwest and Mexican spice blends deliver the smoky, savory flavors of cumin, garlic powder, chili powder, oregano, and more! The spices season chicken, tomato, and onion, then everything’s simmered with bulgur wheat for a hearty soup with a nutritious boost. To balance all that flavor, you’ll top things off with cooling avocado and fresh scallion greens. Basically, it’s all you avo wanted in a soup!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Southwest Spice Blend
Mexican Spice Blend
Chicken Stock Concentrate
Ponzu Sauce(ContainsFish, Soy, Wheat)
• Wash and dry produce. • Halve, peel, and finely dice onion. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. • Pat chicken* dry with paper towels and cut into 1-inch pieces if necessary. Season all over with salt and pepper.
• Heat a drizzle of oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until browned and tender, 3-4 minutes. • Add chicken and cook, stirring occasionally, until browned, 2-3 minutes (it’ll finish cooking in the next step). • Add tomato paste, diced tomato, scallion whites, Southwest Spice, and Mexican Spice. Cook, stirring, until fragrant and tomato paste has darkened, about 1 minute.
• Stir bulgur, 4 cups water (7 cups for 4 servings), stock concentrates, and ponzu into pot. Bring to a boil, then reduce heat to medium and cook until bulgur is tender, chicken is cooked through, and soup has thickened, 5-10 minutes. Taste and season with salt and pepper.
• Meanwhile, halve, pit, peel, and dice avocado. TIP: Wait until the last couple minutes of cooking to do this so the avocado doesn’t brown. • Divide soup between bowls. Top with avocado and scallion greens. Serve immediately.