Slow Cooker

Nacho Supreme Chicken Chowder

with cheddar cheese and green onions

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • Info
    6 oz. Shredded Cheddar Cheese
  • 4 Green Onion
  • 2 Poblano Pepper
  • 4 oz. Grape Tomatoes
  • 1½ oz. Tortilla Strips
  • 2 Tbsp. Taco Seasoning
  • Info
    8 oz. Cream Cheese
  • 10 oz. Corn Kernels
  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 oz. Flour
  • 8 tsp. Chicken Broth Concentrate

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    slice tomatoes into ¼" coins. deseed and dice poblano into ¼" slice green onion and keep white bottoms separate from green tops. measure out ¼ cup of cheddar and reserve to garnish dish at the end.

  2. 2

    start chowder

    combine chicken, chicken base, taco seasoning, white onion bottoms, diced poblano, corn, flour, a pinch of salt, and ¼ tsp pepper. mix well to avoid clumps. add 3 cups of water and mix again. cover and cook on low for 3 ½ hours.

  3. 3

    finish chowder

    add cream cheese and cheddar and stir until cheeses have completely melted and soup is creamy. add another pinch of salt if needed. garnish soup with sliced tomato, reserved cheddar, green onion tops and crispy tortilla strips.

  4. 4


    see photo for plating.

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