Meal Kit
Chicken Chili Tacos
with beans and sour cream
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15½ oz. Kidney Beans
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
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6 Small Flour Tortillas
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1 oz. Sour Cream
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1 oz. Shredded Nacho/Taco Cheese Blend
- 2 Green Onions
- ½ oz. Tortilla Strips
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Light Chili Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJ65KOy
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Calories760
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Carbohydrates89g
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Net Carbs85g
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Fat21g
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Protein54g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1" dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain beans.
Core tomatoes and cut into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. -
2 Start the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions to hot pan. Stir occasionally until fragrant, 1-2 minutes.Add chicken and stir occasionally until browned, 4-5 minutes.Chicken will finish cooking in a later step. -
3 Finish the Filling
Add tomatoes, beans, chili powder, demi-glace, and a pinch of salt to hot pan.
Stir often until tomatoes soften and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, 1 tsp. water, and a pinch of pepper. Set aside.
Plate dish as pictured on front of card, placing filling in tortillas and topping with cheese, crema, green portions of green onions, and tortilla strips. Bon appétit!
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