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
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomato
- 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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