One-Pot Southwest Chicken Soup with Bulgur

🥘 Ingredients

• avocado
  1 whole
• black pepper
  ¼ tsp
• bulgur wheat
  1 c
• chicken stock concentrate
  1 unit
• chopped chicken breast (cut into 1-inch pieces)
  2 pieces
• cooking oil
  1 tbsp
• mexican spice blend
  1 unit
• onion (finely diced)
  1 whole
• ponzu sauce
  1 tbsp
• salt
  ½ tsp
• scallions (thinly sliced, whites & greens separated)
  2 stalks
• southwest spice blend
  1 unit
• tomato (finely diced)
  1 whole
• tomato paste
  2 tbsp
• water
  4 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Prepare onion , tomato , and scallions . Pat chopped chicken breast dry with paper towels. Season all over with salt and black pepper .

   onion: 1 whole (finely diced), tomato: 1 whole (finely diced), scallions: 2 stalks (thinly sliced, whites & greens separated), chopped chicken breast: 2 pieces (cut into 1-inch pieces), salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until browned and tender ⏱️ 3 minutes . Add chicken and cook, stirring occasionally, until browned ⏱️ 2 minutes (it will finish cooking in the next step). Add tomato paste , diced tomato, scallion whites, southwest spice blend , and mexican spice blend . Cook, stirring, until fragrant and tomato paste has darkened ⏱️ 1 minute .

   cooking oil: 1 tbsp, tomato paste: 2 tbsp, southwest spice blend: 1 unit, mexican spice blend: 1 unit
3. 

   3

   Stir bulgur wheat , water , chicken stock concentrate , and ponzu sauce into pot. Bring to a boil, then reduce heat to medium and cook until bulgur is tender, chicken is cooked through, and soup has thickened ⏱️ 5 minutes . Taste and season with salt and pepper.

   bulgur wheat: 1 c, water: 4 c, chicken stock concentrate: 1 unit, ponzu sauce: 1 tbsp
4. 

   4

   Meanwhile, halve, pit, peel, and dice avocado .

   avocado: 1 whole