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Chicken Tortilla Soup

Chicken Tortilla Soup

with Spinach and Sour Cream
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
:Ā 
640 kcal
Protein
:Ā 
35g protein
Total
:Ā 
30 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Soy
  • Milk
  • Sesame
  • Milk
  • May contain traces of allergens
  • Mustard
  • Tree nuts
  • Fish
  • Egg
  • Crustaceans
  • Gluten
  • Sulphites
  • Soy
  • Wheat
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

85 g

Tortilla Chips

(May be present: Sesame, Milk)

2 tbsp

Tomato Sauce Base

(May be present: Sesame, Milk, Mustard, Tree nuts, Fish, Egg, Crustaceans, Gluten, Sulphites, Soy, Wheat)

16 g

Mexican Seasoning

(May be present: Sesame, Milk, Mustard, Tree nuts, Sulphites, Soy, Wheat, Triticale, Peanuts)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Sesame, Milk, Mustard, Tree nuts, Sulphites, Wheat, Peanuts)

1 unit(s)

Yellow Onion

113 g

Corn Kernels

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

28 g

Baby Spinach

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories640 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber6 g
Protein35 g
Cholesterol140 mg
Sodium1440 mg
Trans Fat0.2 g
Potassium1100 mg
Calcium150 mg
Iron3.5 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.
ā€¢Large Pot
ā€¢Measuring Spoons
ā€¢Measuring Cups
ā€¢Baking Sheet

Cooking Steps

1
  • Peel, then cut onion into 1/4-inch pieces.
  • Roughly chop spinach.
2
  • 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.
3
  • 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.
4
  • 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.
5
  • Divide soup between bowls. 
  • Top with chips and sour cream.

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