Meal Kit
Chicken and Black Bean Soup
with pico de gallo and scallion crema
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 6 oz. Black Beans
- 1 Poblano Pepper
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- 1 Lime
- 2 Green Onions
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- 1 Tbsp. Cornstarch
- 2 tsp. Cajun 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) Mqgzr5Pn
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Calories490
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Carbohydrates33g
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Net Carbs27g
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Fat20g
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Protein43g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 3 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
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Prepare the Ingredients
Core tomatoes and cut into 1/4" 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 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 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.
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Finish the Soup
In another mixing bowl, combine cornstarch and 1 Tbsp. water.
Add beans, 11/2 cups water, and demi-glace to hot pot. Bring to a simmer, stirring occasionally.Once simmering, add cornstarch-water mixture and 1/3 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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