Legacy Chicken Chili Verde

With Corn and Two Peppers

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

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Carb-Conscious Icon
A note about serious food allergies

Ready for a unique chili variation that delivers all the flavor, spice, and satisfaction of a traditional chili with dramatically lower calories and carbs? We thought you might, so we brought you this- a green brothy chili brimming with chicken, corn and peppers that'll put a spring in your sombrero, mi amigo. Ole!

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • 1 Red Bell Pepper
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 1 Green Onions
  • 4 Cilantro Sprigs
  • 1 Tbsp. Gluten Free Minor's Chicken Base
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Chopped Green Chiles
  • 1 tsp. Cumin
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    478
  • Carbohydrates
    21g
  • Fat
    19g
  • Protein
    59g
  • Sodium
    1100mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot with 4 cups of water to a boil. Rinse corn kernels. Throughly rinse produce and pat dry. Stem, core, and dice red bell pepper. Thinly slice jalapeño into coins (if you're sensitive to spice discard seeds). Coarsely chop garlic. Trim ends and thinly slice green onion. Stem cilantro and roughly chop the leaves.

  • Step 2 - Poach the Chicken
    2

    Poach the Chicken

    Reduce boiling water to a gentle simmer and whisk in chicken base. When dissolved, add in chicken breasts and cover with a lid. Poach chicken for 10-12 minutes or until chicken is white, and the internal temperature reaches a minimum of 165 degrees. Remove chicken from pot and place in a bowl to cool. Reserve broth.

  • Step 3 - Add the Vegetables
    3

    Add the Vegetables

    Keep the broth at a low simmer and add in green chiles, corn, bell pepper, garlic, half of the jalapeño (to taste), half of the cilantro, green onion, and cumin (reserving a pinch for crema). Let simmer, stirring occasionally, for 5-6 minutes or until vegetables become fork tender.

  • Step 4 - Shred the Chicken
    4

    Shred the Chicken

    Once chicken is cool enough to handle, shred meat into 1" pieces with two forks. Add shredded chicken back to the pot. Simmer for 2 minutes to warm through.

  • Step 5 - Make the Crema
    5

    Make the Crema

    In a mixing bowl, combine sour cream, remaining cilantro, reserved pinch of cumin, and a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle the chili evenly into two soup bowls. Garnish with crema and remaining jalapeño slices.