Express
Family
Chicken Tortilla Soup
with all the fixin's
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
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 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 15½ oz. Black Beans
- 15 oz. Crushed Tomatoes
- 5 oz. Frozen Corn
- 4 oz. Light Sour Cream
- 2 oz. Shredded Nacho/Taco Cheese Blend
- 2 oz. Tortilla Strips
- 2 oz. Radish
- 4 tsp. Chicken Broth Concentrate
- ½ oz. AP Flour
- ½ oz. Cilantro
- 4 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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Calories520
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Carbohydrates47g
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Net Carbs45g
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Fat18g
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Protein44g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem and coarsely chop cilantro.
Trim and slice radish into thin rounds.Drain and rinse beans in a colander/strainer. -
2 Cook the Chicken
Pat chicken dry. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a large pot over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Flour
Add flour to hot pot and stir occasionally until no dry flour remains.
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4 Add Broth and Finish Dish
Add corn, beans, tomatoes, chile and cumin rub, chicken base, 1/4 tsp. salt, and 4 cups water to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until broth has slightly thickened, 4-6 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with cheese, tortilla strips, sour cream, cilantro, and radish. Bon appétit!
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