One-Pot Southwest Chicken Soup with Bulgur

Name: One-Pot Southwest Chicken Soup with Bulgur topped with Avocado & Scallions
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; 3 unit Chicken Stock Concentrate; 12 milliliters Ponzu Sauce; 1 unit Avocado; 1 teaspoon Cooking Oil; Salt; Pepper

topped with Avocado & Scallions

Recipe Development TeamPublished on May 03, 2022

3.9

(941 customers rated)

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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 Smart

•Easy Cleanup

•Climate Superstar

Allergens:

Wheat

•Fish

•Soy

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

DifficultyMedium

Ingredients

serving amount

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

(Contains: Wheat)

3 unit

Chicken Stock Concentrate

12 milliliters

Ponzu Sauce

(Contains: Wheat, Fish, Soy)

1 unit

Avocado

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

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.

Utensils

•Paper Towel

•Large Pot

Instructions

• 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.