Zesty Chicken Tortilla Soup
with lime crema and crispy tortillas
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Medium
Contains: Milk, Wheat
This meal has got it all! Zesty, limey, spicy, cheesy, and crunchy all in one. Enjoy this soup with tender pieces of chicken and explosions of flavor in every bite.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Lime
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- ½ oz. Tortilla Strips
- 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.
Nutrition (per serving) 4qYyWzqM
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
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 whole chicken breasts, pat dry and on a clean cutting board, cut into 1” dice. Follow same instructions as diced chicken.
If using ground beef, follow same instructions as diced chicken in Step 1, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, follow same instructions as diced chicken in Step 1, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
Cook the Chicken
Pat chicken dry. Halve any large chicken pieces to roughly match smaller pieces.Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Reserve pot; no need to wipe clean.While chicken cooks, continue recipe.
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Start the Soup
Return pot used to cook chicken to medium-high heat. Add 2 tsp. olive oil and poblanos (to taste) to hot pot. Stir often until softened, 3-4 minutes.Add flour and stir until no dry flour remains.Stir in tomatoes, 11/4 cups water, chile and cumin rub, and corn. Bring to a boil.Once boiling, reduce to a simmer and stir occasionally until broth has slightly thickened, 3-4 minutes.
Finish the Soup
Stir in chicken, 1/4 tsp. salt, a pinch of pepper, and 1 tsp. lime juice (reserve remaining for crema). Bring to a simmer.Once simmering, stir often until heated through, 1-2 minutes.Remove from burner.
Make Crema and Finish Dish
In a mixing bowl, combine sour cream, 1/2 tsp. remaining lime juice, and a pinch of salt.Plate dish as pictured on front of card, garnishing soup with cheese, crema, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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