Cozy Chicken and Black Bean Soup
with pico de gallo and scallion crema
Prep & Cook Time: 35-45 min.
Difficulty Level: Easy
Spice Level: Spicy
Cook Within: 5 days
What's better after a long day than soup? This kind of soup, which brings together all manner of flavors and textures, from seasoned chicken to acidic tomato to warm beans to cooling crema. Every bite of this wonder is a festival to taste, perfect as you're marking down one more day to the weekend.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 6 oz. Black Beans
- 1 Lime
- 1 Poblano Pepper
- 2 Green Onions
- ½ oz. Tortilla Strips
- 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.
Nutrition (per serving) lPE2o0qK
You Will Need
- Olive Oil
- 1 Medium Pot
- 2 Mixing Bowls
Before You Cook
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 whole chicken breasts, pat dry and cut into 1” pieces. Follow same instructions as diced chicken in Steps 2 and 4.
If using ground beef, follow same instructions as chicken in Steps 2 and 4, breaking up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
If using Impossible burger, follow same instructions as chicken in Steps 2 and 4, breaking up burger until heated through, 4-5 minutes.
Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.Halve lime and juice.Drain black beans.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 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.
Finish the Soup
Add black beans, 11/2 cups water, and demi-glace to hot pot. Bring to a simmer, stirring occasionally.Once simmering, add 1/3 the sour cream (reserve remaining for crema) and stir occasionally until combined, 2-3 minutes.Remove from burner.
Make Scallion 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 tortilla strips, pico de gallo, and scallion crema. Bon appétit!
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