• Wash and dry produce. • Halve, peel, and finely dice onion. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. • Pat chicken* dry with paper towels and cut into 1-inch pieces if necessary. Season all over with salt and pepper.

• Heat a drizzle of oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until browned and tender, 3-4 minutes. • Add chicken and cook, stirring occasionally, until browned, 2-3 minutes (it’ll finish cooking in the next step). • Add tomato paste, diced tomato, scallion whites, Southwest Spice, and Mexican Spice. Cook, stirring, until fragrant and tomato paste has darkened, about 1 minute.

• Stir bulgur, 4 cups water (7 cups for 4 servings), stock concentrates, and ponzu 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, 5-10 minutes. Taste and season with salt and pepper.

• Meanwhile, halve, pit, peel, and dice avocado. TIP: Wait until the last couple minutes of cooking to do this so the avocado doesn’t brown. • Divide soup between bowls. Top with avocado and scallion greens. Serve immediately.