Meal Kit

Chicken Chili Verde

with lime crema and fresh cilantro

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

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

Turns out, it IS easy being green. (Sorry, Kermit.) What's easier than this simmering, filling bowl of shredded chicken and cannellini beans? And what's more green than cilantro and lime crema (not to mention the green enchilada sauce)? OK, maybe we've pushed this theme too far, but just trust us: The greenest of chefs can make this easy-peasy dish. (We couldn't help ourselves.)

In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • Info
    14 fl. oz. Green Enchilada Sauce
  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 1 Lime
  • Info
    1 oz. Sour Cream
  • 5 Cilantro Sprigs
  • 2 Garlic Cloves

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large 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

    Cook the Chicken

    Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Place a large pot over medium-high heat. Add 2 tsp. olive oil and chicken to hot pot. Cook undisturbed until browned, 3-4 minutes. Flip and reduce heat to medium. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate and allow to cool. Reserve pot; no need to wipe clean. While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Halve and peel onion. Cut halves into 1/2” dice. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro leaves and stems.

  3. 3

    Begin the Chili Verde

    Return pot used to cook chicken to medium heat. Add 1 Tbsp. olive oil and onion to hot pot. Cook until softened and lightly browned, 4-6 minutes. Add garlic and cook until aromatic, 1 minute.

  4. 4

    Continue the Chili Verde

    Add 1/2 cup water and beans and their liquid. Bring to a boil and boil, 5-8 minutes. While soup cooks, shred chicken. Add shredded chicken and green enchilada sauce. Return to a boil and immediately remove from burner. Stir in half the cilantro (reserve remaining for garnish).

  5. 5

    Make the Lime Crema

    In a small bowl, stir together sour cream, 1 tsp. lime zest, 2 tsp. lime juice, and a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Ladle chili verde into a bowl. Top with a dollop of lime crema and remaining cilantro. Serve lime wedges on the side.

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