Chicken Tortilla Soup
with Spinach and Sour Cream
This savoury soup will warm you up on the coldest evenings. Tender chicken, a spiced, chunky tomato broth and a crunchy chip topping make this soup a symphony of flavours and textures.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Sesame, Milk, Mustard, Tree nuts, Fish, Egg, Crustaceans, Gluten, Sulphites, Soy, Wheat)
16 g
Mexican Seasoning
(May contain traces of: Sesame, Milk, Mustard, Tree nuts, Sulphites, Soy, Wheat, Triticale, Peanuts)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Milk, Mustard, Tree nuts, Sulphites, Wheat, Peanuts)
1 unit(s)
Yellow Onion
113 g
Corn Kernels
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
28 g
Baby Spinach
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach.
- Pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces, then season with salt and pepper.
- In a large pot, heat 1 tbsp oil (2 tbsp) over medium-high heat.
- When the pot is hot, add chicken. Cook for 2-3 min, turning occasionally, until light golden-brown all over.
- Add onions, then season with half the Mexican Seasoning, salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
- To pot with chicken, add tomato sauce base, chicken stock powder, corn and 3 cups (6 cups) water. [tester, pls start with a little less water and confirm amt.]
- Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 8-10 min, stirring occasionally, until broth is slightly thickened and chicken is cooked through.**
- Stir in spinach, stirring until wilted.
- Meanwhile, add tortilla chips, remaining Mexican Seasoning and 1/2 tbsp (1 tbsp) oil to another unlined baking sheet, then toss to combine.
- Toast in the top of the oven, until crisp and fragrant, 2-3 min. (NOTE: For 4 ppl, toast in the top and the bottom of the oven, rotating sheets halfway through.)
- Season with salt and pepper, to taste.
- Divide soup between bowls.
- Top with chips and sour cream.
