Fast & Fresh
Tortilla Chicken and Corn Soup
with tomatoes and sour cream
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Ryan Pugh
Fast & Fresh meals combine Home Chef's freshest ingredients with speedy preparation. Assemble the meal and heat in the microwave for a delicious meal in minutes! Fast & Fresh saves time and minimizes cleanup without sacrificing flavor. Heat in the microwave or oven! Enjoy!
In Your Box (serves 2)
- 8 oz. Fully Cooked Seasoned Diced Chicken Breast
- 5 oz. Corn Kernels
- 4 oz. Fire Roasted Diced Tomatoes
- 4 oz. Fire Roasted Salsa Verde
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2 oz. Light Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. 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)
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Calories360
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Carbohydrates32g
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Net Carbs27g
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Fat16g
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Protein31g
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Sodium1590mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Baking Sheet
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 Microwave Instructions
Drain chicken, pat dry, and separate pieces.
In provided tray, combine corn, chicken, salsa (to taste), tomatoes, chile and cumin rub, chicken base, 3/4 cup water, and a pinch of salt and pepper.Cover tray with a damp paper towel. Microwave covered until soup is bubbling and chicken is heated through, 3-4 minutes.Carefully remove tray from microwave.To serve, top with cheese, tortilla strips, and sour cream. Bon appétit! -
2 Oven Instructions
Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Make sure to use conventional oven setting, not convection. Drain chicken, pat dry, and separate pieces.
In provided tray, combine corn, chicken, salsa (to taste), tomatoes, chile and cumin rub, chicken base, 3/4 cup water, and a pinch of salt and pepper.Cover tray with foil. Place tray on a baking sheet. Bake covered in hot oven until soup is bubbling and chicken is heated through, 18-20 minutes.Carefully remove tray from oven.To serve, top with cheese, tortilla strips, and sour cream. Bon appétit!
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