Mexican Chicken Soup
Thanks to the spicy and herby chicken tenders tucked into an otherwise vegetable-heavy soup, this meal is as satisfying as it is nutritious.
Servings
Produce
Kale (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
0.5 0.25 oz
Sweet Corn
2 1 Whole
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Roma Tomato
3 1.5 Whole
Protein & more
Basmati rice
1 0.5 cup
Chicken Tenders
1 0.5 lb
Pantry items
Sea salt
To Taste
Olive oil
1 0.5 tablespoon
Spice mix
Black pepper
1 0.5 teaspoon
Chili powder
1 0.5 teaspoon
Smoked paprika
1/2 0.25 tablespoon
Granulated Garlic
1 0.5 teaspoon
Mexican Oregano
1 0.5 teaspoon
Prep ahead (optional)
a. Husk corn, cut kernels from cob. b. Peel carrots, small dice or half moons. c. Rough chop tomatoes, reserving juices. d. Rough chop cilantro leaves. e. Mince onion & garlic.
Instructions
1
Prep chicken:
a. Chop chicken tenders into bite-sized pieces. Season with ½ tsp salt and albóndigas spice mix.
2
Cook basmati rice:
a. In medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Cover and return to boiling. Immediately reduce heat to low, cover, and cook until tender, about 15-18 minutes. Remove from heat and fluff with fork.
3
Cook soup:
a. In large soup pot or Dutch oven over medium-high heat, add 2 tsp olive oil. Add chicken tenders; sear until golden, about 2-3 minutes. Remove and set aside.
b. Add onion (mince), garlic (mince), carrots (peel, small dice or half-moons), and corn (shuck and cut kernels from cob) to pot; cook until onion is translucent, about 2 minutes.
c. Add tomatoes with juices (rough chop) and 3 cups water (1½ cup for 2-person portion). Stir to combine.
d. Add chicken; cook at a medium-high simmer for 10-12 minutes. Add baby kale (leave whole) and half of cilantro (rough chop leaves).
4
Serve:
a. Divide basmati rice among bowls. Spoon soup over top.
b. Garnish with remaining cilantro (rough chop leaves).
Chef's notes
The vegetables and rice make this soup hearty enough even without the chicken if you are cutting back on meat or if you are accommodating for vegetarians.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX