All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Core tomatoes and cut into ¼" dice.
Halve lime and juice.
Drain black beans.
Trim and thinly slice green portions of green onions. Mince white portions. Keep white and green portions separate.
Stem poblano pepper, seed, and cut into ½" 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 diced chicken dry.
Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and cook undisturbed, 4 minutes.
Stir in seasoning blend until chicken is completely coated.
Add poblano pepper and half the tomatoes (reserve remaining for pico de gallo). Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
While chicken cooks, make pico de gallo.
Make the Pico de Gallo
Combine remaining tomatoes, white portions of green onions, 1 tsp. olive oil, 1 Tbsp. lime juice (reserve remaining for crema), and a pinch of salt in a mixing bowl. Set aside.
Finish the Soup
In another mixing bowl, combine cornstarch and 1 Tbsp. water.
Add beans, 1½ cups water, and demi-glace to hot pot. Bring to a simmer, stirring occasionally.
Once simmering, add cornstarch-water mixture and ⅓ the sour cream (reserve remaining for crema) and stir occasionally until combined, 2-3 minutes.
Remove from burner.
Make Crema and Finish Dish
In another mixing bowl, combine remaining sour cream, green portions of green onions, and 1 tsp. remaining lime juice.
Plate dish as pictured on front of card, topping soup with scallion crema and pico de gallo. Bon appétit!
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