Express
Fiesta Chicken Tortilla Soup
with corn and beans
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 15½ oz. Black Beans
- 8 oz. Fire Roasted Diced Tomatoes
- 6 fl. oz. Enchilada Sauce
- 5 oz. Corn Kernels
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2 oz. Shredded Quesadilla Cheese
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1 oz. Flour
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 4 tsp. Taco Seasoning
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) QPGBge3E
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Calories450
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Carbohydrates41g
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Net Carbs38g
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Fat14g
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Protein41g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 1 Colander/Strainer
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
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Pat chicken dry. Season all over with half the taco seasoning (reserve remaining for soup). -
2 Start the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot. Stir occasionally until golden-brown, 2-3 minutes,Chicken will finish cooking in a later step. Add flour and stir until no dry flour remains. -
3 Start the Soup
Add 2 cups water, remaining taco seasoning, enchilada sauce, and chicken base to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 4-5 minutes. -
4 Finish Soup and Finish Dish
Add tomatoes, beans, and corn to hot pot. Stir occasionally until combined and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.Plate dish as pictured on front of card, topping soup with cheese and tortilla strips. Bon appétit!
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