One-Pot Creamy Chicken Chowder

with poblano and crispy tortillas

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ing

    Prepare the Ing

    Halve and peel onion. Cut halves into ¼" dice. Stem poblano pepper, seed, and cut into ½" dice. Shuck 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

    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 chicken to a plate. Chicken will finish cooking in a later step. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Chili

    Start the Chili

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

  • Step 4 - Finish the Chili

    Finish the Chili

    Add ½ cup water, chicken base, cream, and chicken and accumulated juices from resting to pot. Stir to combine and bring to a simmer. Stir occasionally until slightly thickened, 5-7 minutes. Remove from burner. Season with a pinch of salt and pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with cheese and tortilla strips and serving lime wedges on the side. Bon appétit!