One-Pot Southwest Chicken Soup

Name: One-Pot Southwest Chicken Soup with Bulgur topped with Avocado & Scallions
Yield: 2 servings
Ingredients: 12 ml Ponzu Sauce; 1 Avocado; 10 oz Chicken Breast; 1 Tomato; 1 Onion; 3 unit Chicken Stock Concentrate; 1 Tomato; 2 unit Scallions; 1 tbsp Mexican Spice Blend; 1/2 cup Bulgur Wheat; 1 tbsp Southwest Spice Blend; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Bulgur topped with Avocado & Scallions

By Recipe0 System

This warming chicken soup is a true celebration of spices. A combo of our signature Southwest and Mexican spice blends deliver the smoky, savory flavors of cumin, garlic powder, chili powder, oregano, and more! The spices season chicken, tomato, and onion, then everything’s simmered with bulgur wheat for a hearty soup with a nutritious boost. To balance all that flavor, you’ll top things off with cooling avocado and fresh scallion greens. Basically, it’s all you avo wanted in a soup!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 fl oz Ponzu Sauce
1 Avocado
10 oz Chicken Breast
1 Tomato
1 Onion
3 unit Chicken Stock Concentrate
1 Tomato
2 unit Scallions
1 tbsp Mexican Spice Blend
1/2 cup Bulgur Wheat
1 tbsp Southwest Spice Blend
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and finely dice onion. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens.

Pat chicken* dry with paper towels and cut into 1-inch pieces if necessary. Season all over with salt and pepper.
2

Heat a drizzle of oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until browned and tender, 3-4 minutes.

Add chicken and cook, stirring occasionally, until browned, 2-3 minutes (it’ll finish cooking in the next step).

Add tomato paste, diced tomato, scallion whites, Southwest Spice, and Mexican Spice. Cook, stirring, until fragrant and tomato paste has darkened, about 1 minute.
3

Stir bulgur, 4 cups water (7 cups for 4 servings), stock concentrates, and ponzu into pot. Bring to a boil, then reduce heat to medium and cook until bulgur is tender, chicken is cooked through, and soup has thickened, 5-10 minutes. Taste and season with salt and pepper.
4

Meanwhile, halve, pit, peel, and dice avocado. TIP: Wait until the last couple minutes of cooking to do this so the avocado doesn’t brown.

Divide soup between bowls. Top with avocado and scallion greens. Serve immediately.

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