Chicken Tortilla Soup
with spinach
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Hauts de cuisse de poulet
85 g
Croustilles de maïs
(Peut contenir: Sésame, Lait)
2 cs
Base de sauce tomate
(Peut contenir: Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
16 g
Assaisonnement mexicain
(Peut contenir: Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
1 pièce(s)
Oignon jaune
113 g
Maïs en grains
1 pièce(s)
Crème sure
(Contient: Lait Peut contenir: Lait)
28 g
Jeunes épinards
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.