Express
One-Pan Poblano and Black Bean Soup
with chipotle crema
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
-
Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Rachel Post
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)
- 8 oz. Cauliflower Florets
- 8 oz. Black Beans
- 8 oz. Fire Roasted Salsa
- 3 oz. Diced Poblanos
- 1 oz. Tortilla Strips
-
1 oz. Chipotle Crema
- 2 Tbsp. Cornstarch
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Fajita Seasoning
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.
-
Nutrition (per serving) ZqwpGWOG
-
Calories330
-
Carbohydrates48g
-
Net Carbs39g
-
Fat13g
-
Protein10g
-
Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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
-
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. Add protein to meal as desired.
-
1 Prepare Ingredients and Make Crema
Drain black beans.
Coarsely chop cauliflower into bite-sized pieces.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine chipotle crema and 1 tsp. water. Set aside. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add white portions of green onions, cauliflower, poblanos (to taste), and fajita seasoning to hot pan. Stir occasionally until browned, 2-3 minutes.Add 2 Tbsp. water. Cover, and cook until mostly tender, 3-5 minutes. -
3 Add the Beans and Salsa
Add beans, salsa (to taste), mirepoix base, 1/4 tsp. salt, and 1 1/2 cups water to hot pan. Stir to combine, then bring to a simmer.
While soup cooks, continue recipe. -
4 Finish the Dish
In another mixing bowl, combine cornstarch and 1/2 cup water until cornstarch is completely dissolved.
Once soup is simmering, add cornstarch-water mixture to hot pan. Stir constantly until cornstarch-water mixture is incorporated and soup thickens, 5-7 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with crema, green portions of green onions, and tortilla strips. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
