One-Pot Creamy Chicken Chowder

with poblano and crispy tortillas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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A note about serious food allergies

In this meal, we're adding all kinds of delicious parts for a whole chowder that's tasty beyond its components. Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve supreme soup sublimation. (In one pot, no less!) The resulting soup, topped with cheese and crunchy tortilla strips, is the ultimate case of multiplication by addition: This chowder is excellent times delicious times easy.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Poblano Pepper
  • 1 Ear of Corn
  • 1 Lime
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    4 fl. oz. Light Cream
  • 2 tsp. Chicken Base
  • Info
    1 oz. Shredded Chihuahua Cheese
  • ½ oz. Tortilla Strips
  • Nutrition (per serving)

  • Calories
    564
  • Carbohydrates
    28g
  • Fat
    30g
  • Protein
    44g
  • Sodium
    1656mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Stem poblano pepper, seed, and cut into ½" dice. Remove husk from corn, rinse, and carefully remove kernels from cob. Quarter lime. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Chowder
    3

    Start the Chowder

    Return pot used to sear chicken to medium heat and add 2 tsp. olive oil. Add onion and poblano to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Add corn and seasoning rub and stir to combine, 1 minute.

  • Step 4 - Finish the Chowder
    4

    Finish the Chowder

    Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. For a looser texture, stir in additional water 1 Tbsp. at a time. Remove from burner. Season with a pinch of salt and pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with cheese and tortilla strips. Squeeze lime wedges over soup to taste. Bon appétit!