Chicken Soup with Mexican-Style Spices & Cheddar
with crispy tortilla ribbons & cream cheese
Today, enjoy this classic comfort food - chicken soup! Warm broth and tender chicken make for a delicious, heart-warming and satisfying dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Flour tortillas
(Contains: Tarwe May be present: Mosterd, Soja)
100 g
Chicken mince with Mexican seasoning
½ piece
Garlic
½ piece
Bell Pepper
1 piece
Roma tomato
70 g
Corn
½
Tomato paste
50 g
Cream cheese
(Contains: Melk (inclusief lactose))
15 g
Grated cheddar
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Ground paprika
½ sachet(s)
Mexican-style spices
Not included in your delivery
1 tablespoon
Sunflower oil
250 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Prepare the stock.
- Take the cream cheese out of the fridge and allow it to reach room temperature (see Tip).
- Dice the bell pepper.
Health Tip: if you're watching your salt intake, use just half of the cream cheese and keep the rest to use another time.
- Heat a drizzle of sunflower oil in a pot over medium-high heat. Fry the mince with the bell pepper for 4 - 5 minutes.
- Crush or mince the garlic.
- Add the tomato paste, the garlic, the Mexican-style spices* and half of the paprika.
- Fry for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the tomato and drain the corn, then add both to the pot.
- Pour in the stock and allow to simmer for 4 - 6 minutes. Season to taste with salt and pepper.
- Cut the tortillas into ribbons and transfer to a parchment-lined baking sheet.
- Drizzle with sunflower oil and scatter over the rest of the paprika, then bake in the oven for 2 - 3 minutes.
- Serve the soup on deep plates.
- Top with a dollop of cream cheese and garnish with the cheddar.
- Serve the crispy tortilla ribbons alongside.
