Express
One-Pot Chipotle Chicken Tortilla Soup
with cilantro and sour cream
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 1 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Light 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.
-
Nutrition (per serving)
-
Calories340
-
Carbohydrates21g
-
Net Carbs17g
-
Fat14g
-
Protein34g
-
Sodium1480mg
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
-
If using 20 oz. diced chicken breasts, follow same instructions as 10 oz., working in batches if necessary.
-
If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
-
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
