Family Meal Kit
One-Pot Chicken Tortilla Soup
with poblanos and corn
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 10 oz. Frozen Corn
- 9 fl. oz. Enchilada Sauce
- 1 Poblano Pepper
- 3 oz. Shredded Nacho/Taco Cheese Blend
- 3 oz. Light Sour Cream
- 3 oz. Diced White Onions
- 1½ oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 2 Tbsp. Taco 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)
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Calories480
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Carbohydrates36g
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Net Carbs31g
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Fat22g
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Protein40g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 1 Plate
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
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook Chicken and Prepare Poblano
Pat chicken dry and season all over with half the taco seasoning (use less if spice-averse; reserve remaining for vegetables). Kids not a fan of extra heat? Feel free to skip/reduce the taco seasoning.
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, stem poblano pepper, 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.Remove chicken from burner. Transfer to a bowl or plate. Let cool, 5 minutes.Return pot to medium heat; no need to wipe clean. -
2 Cook the Vegetables
Add 2 tsp. olive oil, poblanos (to taste), onions, corn, and remaining taco seasoning (to taste) to hot pot. Kids not a fan of extra heat? Feel free to skip/reduce the poblanos and taco seasoning.
Stir occasionally until vegetables are tender, 4-6 minutes. -
3 Start the Soup
Add chicken base, enchilada sauce (to taste), and 2 cups water to hot pot.
Stir to combine and bring to a simmer. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. -
4 Add Chicken and Finish Soup
Once cool enough to handle, transfer chicken to a clean cutting board and coarsely chop.
Once soup is simmering, add chicken to hot pot.Reduce heat to low and simmer until chicken is heated through, 3-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing soup with cheese, sour cream, and tortilla strips. Bon appétit!
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