HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Southwest Chicken Soup With Bulgur
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One-Pot Southwest Chicken Soup with Bulgur

One-Pot Southwest Chicken Soup with Bulgur

topped with Avocado & Scallions

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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!

Tags:Calorie SmartEasy CleanupClimate Superstar
Allergens:WheatFishSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

2 unit

Scallions

1 unit

Roma Tomato

10 ounce

Chicken Breast Strips

1.5 ounce

Tomato Paste

1 tablespoon

Southwest Spice Blend

1 tablespoon

Mexican Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat)

3 unit

Chicken Stock Concentrate

12 milliliters

Ponzu Sauce

(ContainsWheat, Fish, Soy)

1 unit

Avocado

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber13 g
Protein39 g
Cholesterol105 mg
Sodium950 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
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.