Express
Fiesta Chicken Tortilla Soup
with cilantro and sour cream
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 1 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
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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
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.
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Nutrition (per serving) n3vDBYqe
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Calories340
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Carbohydrates19g
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Net Carbs15g
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Fat14g
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Protein33g
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Sodium1470mg
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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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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 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 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 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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