Express

Fiesta Chicken Tortilla Soup

with cilantro and sour cream

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly

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In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 4 oz. Fire Roasted Diced Tomatoes
  • Info
    1 oz. Sour Cream
  • ½ oz. Tortilla Strips
  • 2 tsp. Chicken Broth Concentrate
  • ¼ oz. Cilantro
  • 2 tsp. Chile and Cumin Rub
  • ½ tsp. Chipotle Pepper Paste
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    340
  • Carbohydrates
    19g
  • Net Carbs
    15g
  • Fat
    14g
  • Protein
    33g
  • Sodium
    1470mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

    Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Stem cilantro and reserve whole leaves.

    Pat chicken dry. Halve any larger pieces to match smaller pieces, if desired.

  2. 2

    Start the Soup

    Place a medium pot over medium-high heat and add 2 tsp. olive oil.

    Add chicken and bell peppers to hot pot. Stir occasionally until chicken is golden-brown, 5-7 minutes.

    Chicken will finish cooking in a later step.

  3. 3

    Finish the Soup

    Add zucchini, tomatoes, chicken base, chipotle paste (use less if spice-averse), chile and cumin rub, 1/4 tsp. salt, and 1 cup water to hot pot. Bring to a simmer.

    Once simmering, stir occasionally until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing soup with sour cream, tortilla strips, and cilantro. Bon appétit!

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