Core tomato and cut into 1/2" dice.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place a large pot over medium-high heat and add 1 tsp. olive oil.

Add ground beef, minced garlic and chili pepper (use less if spice-averse), and poblanos (use less if spice-averse) to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Carefully drain excess grease, if desired.

Add 1 1/2 cups water and chicken base to hot pot. Stir to combine and bring to a simmer.

While chowder comes to a simmer, in a mixing bowl, combine 3/4 the cornstarch (remaining is yours to use as you please!) and 2 Tbsp. water. Set aside.

Once simmering, add cornstarch-water mixture to pot and stir to combine.

Stir half the tomatoes (reserve remaining for garnish), taco seasoning, and 1/2 tsp. salt into hot pot until combined.

Add cream cheese and half the shredded cheese (reserve remaining for garnish). Stir until cheeses are melted and combined, 1-2 minutes.

Reduce heat to low, cover, and bring to a simmer.

Once simmering, stir occasionally until poblanos are tender, 5-7 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chowder with tortilla strips, remaining shredded cheese, and remaining tomatoes. Bon appétit!