Family Meal Kit
One-Pot Chicken Cutlet Tortilla Soup
with bell pepper, beans, and corn
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jennifer Anderson
Bite-Sized Tip: Tortilla strips make trying new foods fun for kids! Add them in or serve them separately so kids can use them for dipping instead.
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 15½ oz. Black Beans
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Red Bell Pepper
- 5 oz. Corn Kernels
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2 oz. Light Sour Cream
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2 oz. Shredded Cheddar Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 1 Tbsp. Chile and Cumin Rub
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) yP5Wa6O8
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Calories440
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Carbohydrates32g
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Net Carbs29g
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Fat17g
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Protein39g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large 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
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Drain beans.Pat chicken dry and season both sides with 1/4 tsp. pepper. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken and chile and cumin rub to hot pot. Cook until chicken has browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate. Rest until cool enough to handle, 5-10 minutes.Keep pot over medium-high heat; no need to wipe clean.While chicken rests, continue recipe. -
3 Cook the Peppers
Add 2 tsp. olive oil and bell peppers to hot pot. Stir occasionally until tender, 4-6 minutes.
Alternatively, reserve half the raw bell peppers for serving on the side. -
4 Add the Broth
Stir tomatoes, chicken base, 3 cups water, and beans into hot pot. Bring to a simmer.
Once simmering, stir occasionally, 15 minutes.While soup simmers, shred chicken into bite-sized pieces. -
5 Add Chicken and Finish Dish
After 15 minutes, stir shedded chicken and corn into hot pot. Bring to a simmer.
Once simmering, remove from burner.Season soup to taste with salt and pepper, if desired.Plate dish as pictured on front of card, garnishing with cheese, sour cream, and tortilla strips. Serve reserved raw bell peppers on the side for snacking, if desired. Bon appétit!
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