Express
Kroger Health Poblano and Spinach Gazpacho with Sour Cream and Basil Oil
stovetop cooking
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Ground Chicken
- 8 oz. Cooked Diced Red Potatoes
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
- 3 oz. Diced Poblano
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2 oz. Sour Cream
- ½ fl. oz. Basil Oil
- 0.28 oz. Lemon Juice
- 1 tsp. Chopped Garlic
- 1 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) d3V6By3D
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Calories490
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Carbohydrates35g
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Net Carbs29g
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Fat22g
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Protein38g
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Sodium380mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Blender/Food Processor/Immersion Blender
- 1 Medium Pot
- 1 Mixing Bowl
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
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1 Blend the Soup Base
Combine potatoes, poblanos, tomatoes, spinach, garlic, and 4 cups water in a blender.
Blend until smooth. -
2 Cook the Chicken
Heat 2 tsp. olive oil in a medium pot over medium high heat.
Add ground chicken and Cajun seasoning to hot pot. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
3 Finish the Soup
Carefully pour blended soup base into hot pot.
Stir occasionally until heated through, 4-5 minutes. -
4 Make Sour Cream and Finish Dish
In a mixing bowl, combine sour cream, lemon juice packets, and 1 tsp olive oil.
Plate dish as pictured on front of card, garnishing soup with sour cream-lemon and drizzling with basil oil. Bon appétit!
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