Express
Hatch Green Chile Chicken Soup
with nacho taco cheese
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Mediterranean
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Green Bell Pepper
- 2 oz. Fire-Roasted Diced Hatch Green Chile Peppers
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2 oz. Shredded Nacho/Taco Cheese Blend
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
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¼ oz. AP Flour
- 2 tsp. Chile and Cumin Rub
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) n3vK71Pe
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Calories440
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Carbohydrates18g
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Net Carbs15g
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Fat24g
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Protein39g
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Sodium2080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. -
2 Cook the Peppers and Chicken
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add chicken, bell peppers, and a pinch of salt and pepper to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Flour
Add minced garlic and parsley and white portions of green onions to hot pot.
Stir occasionally until garlic is fragrant, 30-60 seconds.Stir in flour until no dry flour remains. -
4 Add Broth and Finish Dish
Add green chile peppers (to taste), cream base, chicken base, chile and cumin rub, 1/4 tsp. salt, and 1 cup water to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until peppers are tender and soup is slightly thickened, 3-5 minutes.Remove from burner. Stir in half the cheese (reserve remaining for garnish) until melted and combined.Plate dish as pictured on front of card, topping soup with remaining cheese and green portions of green onions. Bon appétit!
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