One-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

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!

Calorie Smart
Easy Cleanup
Climate Superstar

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

2 unit


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

(Contains Wheat)

3 unit

Chicken Stock Concentrate

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 unit


Not included in your delivery

1 teaspoon

Cooking Oil




Nutrition Values

/ 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.


Paper Towel
Large Pot



• 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.

Start Soup

• 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.

Finish Soup

• 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.

Finish & Serve

• 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.