Meal Kit
Cozy Chicken and Bean Soup
with green onion crema
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Patrick Le Beau
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)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 8 oz. Black Beans
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Light Sour Cream
- 4 tsp. Chicken Demi-Glace Concentrate
- 2 Green Onions
- 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)
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Calories460
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Carbohydrates43g
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Net Carbs35g
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Fat15g
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Protein40g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 2 Mixing Bowls
- 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
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.
Halve lime and juice.Drain and rinse beans in a colander/strainer.Trim and thinly slice green onions on an angle, keeping 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 chicken dry. -
2 Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot. Cook undisturbed, 4 minutes.Add Cajun seasoning (use less if spice-averse). Stir occasionally until combined, 30-60 seconds.Add poblano peppers (use less if spice-averse) 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.Add cornstarch and stir often until no dry cornstarch remains.While chicken mixture cooks, continue recipe. -
3 Finish the Soup
Add beans, 1 1/2 cups water, 1/4 tsp. salt, and demi-glace to hot pot. Stir to combine and bring to a simmer.
Once simmering, add 1/3 the sour cream (reserve remaining for crema) and stir occasionally until combined and soup is slightly thickened, 2-3 minutes.Remove from burner.While soup simmers, continue recipe. -
4 Make the Pico de Gallo
In a mixing bowl, 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. Set aside.
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5 Make Green Onion Crema and Finish Dish
In another mixing bowl, combine remaining sour cream, green portions of green onions, a pinch of salt, and 1 tsp. remaining lime juice.
Plate dish as pictured on front of card, topping soup with pico de gallo and green onion crema. Bon appétit!
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