
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken and black bean tortilla soup with chipotle yogurt
Diabetes-Friendly, Gluten-Free, Soy-Free
2 Servings, 670 Calories/Serving
20 Minutes
Our house-made soup base and chipotle yogurt help you bring this comforting Mexican-inspired meal to the table fast.
In your bag
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic yellow onion
- 1 cup cooked black beans
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket tortilla soup base (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
- ¼ cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 2 tablespoons pickled jalapeños (optional)
- Sunbasket chipotle yogurt (Greek yogurt - chipotle chile powder - sweet smoked paprika) (optional)
- Tortilla chips (for garnish)
Nutrition per serving
Calories: 670, Protein: 43g (86% DV), Fiber: 12g (48% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 145mg (48% DV), Sodium: 470mg (20% DV), Carbohydrates: 59g (20% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and brown the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the chicken browns, start preparing the remaining ingredients.
2
Prep the remaining ingredients; cook the soup
- Peel and coarsely chop the onion; finely chop enough onion to measure ¼ cup [½ cup] and set aside for garnish.
- Rinse the black beans.
- Coarsely chop the cilantro for garnish.
Remove from the heat. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into 1-inch strips. Return the chicken to the pot and season to taste with salt and pepper.
Serve
Kids Can!
- Measure the finely chopped onion.
- Rinse the black beans.
- Measure the water for the soup.
- Garnish with the cheese, onion, and cilantro.