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
Chef
Ryan Pugh
In Your Box (serves 6)
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6 oz. Shredded Cheddar Cheese
- 2 Poblano Pepper
- 4 oz. Grape Tomatoes
- 1½ oz. Tortilla Strips
- 2 Tbsp. Taco Seasoning
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8 oz. Cream Cheese
- 10 oz. Corn Kernels
- 4 Green Onion
- 24 oz. Diced Boneless Skinless Chicken Breasts
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2 oz. Flour
- 8 tsp. Chicken Base
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)
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Calories520
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Carbohydrates29g
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Fat27g
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Protein37g
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Sodium1632mg
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
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1 prep
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.
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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.
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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.
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4 plating
see photo for plating.
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