My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Mexican Chicken Tortilla Soup With Fried Chile Cheese

Servings:
Makes 6 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Prepare cheese through step 1 - 10 minutes

-- Prepare soup through step 2; complete cheese - 25 minutes

-- Add chips to soup; serve



Cooking Instructions

Mexican Chicken Tortilla Soup

Ingredients

1 chilled Deli rotisserie chicken

1 jalapeño pepper, finely chopped

2 green onions, thinly sliced

1 avocado

2 (32-oz) boxes reduced-sodium chicken broth

1 teaspoon adobo with pepper

1/4 teaspoon pepper

1 cup water

1 tablespoon cornstarch

Juice of 1 lime

1 tablespoon unsalted butter

5 cups bite-size corn tortilla chips (about 5 oz

Prep


-- Remove chicken from bones; chop coarsely (about 4 cups).

-- Chop jalapeños; add to chicken.

-- Slice onions. Cut avocado into bite-size pieces.



Steps


1. Combine broth, adobo, and pepper in large stockpot; bring to a boil on medium-high.

2. Combine water and cornstarch. Stir chicken and cornstarch mixtures into broth; let boil 2-3 minutes, stirring often, or until slightly thickened.

3. Remove soup from heat; squeeze juice of lime into soup. Stir in butter, avocados, and green onions. When ready to serve, stir in tortilla chips or line serving bowls with chips and spoon soup over chips. Serve.



Fried Chile Cheese

Ingredients

1 (12-oz) round queso fresco (cheese)

1 jalapeño pepper, finely chopped

2 tablespoons all-purpose flour

1 teaspoon Complete seasoning

1/4 cup olive oil (+ additional for dipping)

Prep


-- Cut cheese into eight wedges; then cut across each wedge to, but not through, outer edge.

-- Chop jalapeño.



Steps


1. Fill each cheese wedge with peppers (about 1/2 teaspoon); press cheese together to close.

2. Preheat large sauté pan on medium-high 2-3 minutes. Combine flour and Complete seasoning; coat cheese, shaking off any excess.

3. Place oil in pan, then add cheese; cook 15-30 seconds on all sides or until golden brown. Drain on absorbent towels; serve with olive oil for dipping.



Aprons Advice


-- Complete your meal with salsa, fresh salad blend, and guava (or fruit) pastry for dessert.

-- The cheese wedges can be prepared through step 1 and refrigerated one day in advance. Coat with flour mixture just before cooking.



Shopping List

Add items to your grocery list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Mexican Chicken Tortilla Soup

CALORIES (per 1/6 recipe) 380kcal; FAT 23g; CHOL 110mg; SODIUM 690mg; CARB 21g; FIBER 3g; PROTEIN 26g; VIT A 4%; VIT C 15%; CALC 4%; IRON 8%

Fried Chile Cheese

CALORIES (per 1/6 recipe) 250kcal; FAT 22g; CHOL 40mg; SODIUM 470mg; CARB 2g; FIBER 0g; PROTEIN 12g; VIT A 15%; VIT C 2%; CALC 40%; IRON 0%