Meal Kit
One-Pot Zesty Chicken Chowder
with poblano and crispy tortillas
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Scott Gorsky
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)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
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1 oz. Shredded Mozzarella
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. 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) jOQ00xqA
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Calories460
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Carbohydrates30g
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Net Carbs25g
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Fat23g
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Protein37g
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Sodium1560mg
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
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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 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 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 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 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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