Meal Kit
Roasted Sweet Potato and Tortilla Soup
with guacamole crema
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Nigel Palmer
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)
- 18 oz. Sweet Potato
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Pico de Gallo Guacamole
- 1 Shallot
- 1 oz. Tortilla Strips
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1 oz. Light Sour Cream
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Taco 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.
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Nutrition (per serving) BqBRrNqm
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Calories540
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Carbohydrates89g
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Net Carbs75g
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Fat20g
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Protein10g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Roast the Sweet Potatoes
Peel sweet potato and cut into 1/2" dice.
Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until tender, 18-20 minutes.While sweet potatoes roast, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Peel and mince shallot.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. -
3 Start the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add shallots and poblanos (to taste) to hot pot and stir occasionally until softened, 3-4 minutes.Stir in taco seasoning and corn until aromatic, 30-45 seconds. -
4 Finish the Soup
Add 2 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.Stir in roasted sweet potatoes. Remove from burner.While soup simmers, continue recipe. -
5 Make Guacamole Crema and Finish Dish
In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Set aside.
Plate dish as pictured on front of card, topping soup with tortilla strips and guacamole crema. Squeeze lime wedges over to taste. Bon appétit!
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