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Smoky Mexican-Style Chicken Soup
Smoky Mexican-Style Chicken Soup

Smoky Mexican-Style Chicken Soup

with sour cream, sweet potato, corn & coriander

4.3
(408)

Coriander has 2 distinct components that can be used for cooking: first, there are the leaves, which have a fresh and citrusy flavour; and then there are the seeds, which have a warm, spiced taste.

Tags:
Calorie Smart
•New Ingredient
•MICROWAVE PREP
Allergens:
Melk (inclusief lactose)

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

100 g

Pulled chicken

70 g

Corn

½ piece

Onion

150 g

Sweet potato

½ sachet(s)

Mexican-style spices

1.5 teaspoon

Smoked paprika

100 g

Passata

50 g

Organic sour cream

(Contains: Melk (inclusief lactose))

5 g

Fresh coriander

(May be present: Selderij)

Not included in your delivery

250 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

1 tablespoon

Water

¼ tablespoon

[Plant-based] butter

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2463 kJ
Calories589 kcal
Fat26.1 g
Saturated Fat9.8 g
Carbohydrate56.4 g
Sugar21.8 g
Dietary Fiber14.1 g
Protein27.9 g
Cholesterol30 mg
Salt3.2 g
Trans Fat0.1 g
Potassium80.9 mg
Calcium67.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•heat resisting bowl
•Plastic Wrap
•Soup pan

Cooking Steps

Prepare
1
  • Thoroughly wash or peel the sweet potato and then dice it.
  • Transfer to a large microwave-safe bowl. Add the butter and the water (see pantry for amounts).
  • Cover with plastic wrap and pierce the surface several times, then microwave on high for 4 - 5 minutes or until soft.
  • Carefully remove the plastic wrap, then season with salt and pepper. Mix well to combine and set aside.
Fry the onion
2
  • Meanwhile, slice the onion into half rings.
  • Heat the olive oil in a soup pot over medium-high heat and fry the onion for 1 - 2 minutes.
  • Prepare the stock in the meantime.
Make the soup
3
  • To the soup pot, add the pulled chicken, the passata, the smoked paprika, the white wine vinegar, the Mexican-style spices* and the stock. Bring to a boil and allow to simmer until serving.
  • Drain the corn and finely chop the coriander.
  • Shortly before serving, turn off the heat. Stir in the corn and half of the sour cream, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Serve
4
  • Serve the sweet potato in bowls and then top with the soup.
  • Garnish with the coriander and the rest of the sour cream.

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