Creamy Poblano and Chicken Thigh Soup
with tortilla strips
Prep & Cook Time: 10-15 min.
Difficulty Level: Intermediate
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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In Your Box (serves 2)
- 15 oz. Pinto Beans
- 10 oz. Diced Chicken Thighs
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
- 1 oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Fajita 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) yP5yVnP8
You Will Need
- Olive Oil
- 1 Medium Pot
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 or diced chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Drain beans.Stem poblano, 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 and season all over with half the fajita seasoning (reserve remaining for chili). Don't worry about trimming. Excess fat will render while cooking and add flavor.
Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pot and stir occasionally until chicken is lightly browned, 2-4 minutes.
Add Poblanos and Make Broth
Add poblanos (use less if spice-averse) to hot pot and stir occasionally until tender and lightly browned, 2-3 minutes.Add flour and stir until no dry flour remains.Add 11/2 cups water, chicken base, salsa (use less if spice-averse), cream cheese, beans, and remaining fajita seasoning. Stir until combined and chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes.
Finish Soup and Finish Dish
Cover and bring to a simmer.Once simmering, stir occasionally until poblanos are tender and chili has thickened, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chili with shredded cheese and tortilla strips. Bon appétit!
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