Chicken and black bean tortilla soup with chipotle yogurt

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • Sun Basket 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)
  • Sun Basket chipotle yogurt (Greek yogurt - chipotle chile powder - sweet smoked paprika) (optional)
  • Tortilla chips (for garnish)
Chef's Tip
Under Pressure!
To make this soup in a pressure cooker, prep the chicken, onion, beans, and cilantro as instructed; set aside the finely chopped onion and cilantro for garnish. Add the chicken, coarsely chopped onion, and beans to the pressure cooker with the tortilla soup base and 1 cup [2 cups] water and season with salt and pepper. Following the manufacturer’s instructions, pressure cook on high for 8 minutes. Carefully release the pressure. Remove the lid and using a slotted spoon or tongs, transfer the chicken to a plate to cool; shred the chicken. Return the chicken to the pressure cooker and season to taste with salt and pepper. Transfer the soup to individual bowls, garnish with the remaining ingredients, and serve.

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot.
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.
In the same pot used for the chicken, add the coarsely chopped onion, season with salt and pepper, and cook over medium-high heat until starting to soften, 2 to 3 minutes. Add the chicken and any accumulated juices, black beans, tortilla soup base, and 1 cup [2 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes.
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

Transfer the soup to individual bowls and garnish with the Mexican cheese blend, finely chopped onion, cilantro, and as much pickled jalapeños and chipotle yogurt as you like. Serve the tortilla chips and any remaining jalapeños and yogurt on the side.
Kids Can!
  • Measure the finely chopped onion.
  • Rinse the black beans.
  • Measure the water for the soup.
  • Garnish with the cheese, onion, and cilantro.