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.
Allergens:
Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
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
Energy (kJ)2705 kJ
Calories646 kcal
Fat34.6 g
Saturated Fat16 g
Carbohydrate46.3 g
Sugar17 g
Dietary Fiber16 g
Protein32.9 g
Salt3.6 g
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
•Pot
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Serve the soup on deep plates.
- Top with a dollop of cream cheese and garnish with the cheddar.
- Serve the crispy tortilla ribbons alongside.
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