Meal Kit
One Pot
Chicken Verde Soup
with tomatillos, poblanos, and cilantro
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 15 oz. Pinto Beans
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
- 3 oz. Frozen Corn
- 1 Tomatillo
- 1 oz. Light Sour Cream
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
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)
-
Calories570
-
Carbohydrates63g
-
Net Carbs43g
-
Fat16g
-
Protein47g
-
Sodium1970mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Colander/Strainer
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
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
1 Prepare the Ingredients
Remove husks from tomatillos, rinse again, and cut into 1/2" dice.
Stem and coarsely chop cilantro.Stem poblano pepper, seed, and cut into 1/4" 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. Season all over with 1/4 tsp. salt, a pinch of pepper, and half the fiesta seasoning (reserve remaining for vegetables). -
2 Cook the Vegetables
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add poblanos (to taste), tomatillos, remaining fiesta seasoning, and a pinch of salt and pepper to hot pot. Stir occasionally until vegetables are tender, 9-11 minutes. -
3 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, continue recipe. -
4 Mash the Beans
Drain and rinse beans in a colander/strainer.
Place beans in a mixing bowl and mash until slightly chunky. -
5 Finish Soup and Finish Dish
Add chicken base, salsa (to taste), corn, beans, 2 cups water, and a pinch of salt to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until soup is slightly thickened, 4-6 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with cilantro and sour cream. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
