Meal Kit

One-Pot Zesty Chicken Chowder

with poblano and crispy tortillas

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Onion
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 1 Lime
  • Info
    1 oz. Shredded Mozzarella
  • ½ oz. Tortilla Strips
  • 2 tsp. Chicken Broth Concentrate
  • 1 Tbsp. Chile and Cumin Rub
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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)

  • Calories
    460
  • Carbohydrates
    30g
  • Net Carbs
    25g
  • Fat
    23g
  • Protein
    37g
  • Sodium
    1560mg

Recipe Steps

You Will Need

  • Olive Oil
  • 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
  1. 1

    Prepare the Ingredients

    Quarter lime.

    Halve and peel onion. Cut halves into 1/4" dice.

    Stem poblano, 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.

    Pat chicken dry and season all over with a pinch of pepper.

  2. 2

    Sear the Chicken

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

    Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes.

    Remove from burner. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot; no need to wipe clean.

  3. 3

    Start the Chowder

    Return pot used to sear chicken to medium heat and add 2 tsp. olive oil.

    Add onions and poblanos (use less if spice-averse) to hot pot. Stir often until vegetables are slightly softened, 3-5 minutes.

    Stir in corn and chile and cumin rub until combined.

  4. 4

    Finish the Chowder

    Add chicken and any accumulated juices, 1/2 cup water, cream base, and chicken base to hot pot. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    If too thick, stir in additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner. Season with a pinch of pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chowder with cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!

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