Meal Kit
One-Pot Creamy Chicken Chowder
with poblano and crispy tortillas
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Yellow Onion
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4 oz. Light Cream
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
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1 oz. Shredded Oaxacan Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Chile and Cumin Rub
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) lPE2gzqK
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Calories580
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Carbohydrates37g
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Net Carbs32g
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Fat30g
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Protein42g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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 Prepare the Ingredients
Quarter lime.
Halve and peel onion. Cut halves into 1/4" dice.Stem poblano pepper, seed, and cut into 1/2" 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.Pat diced chicken dry, and season all over with a pinch of salt and pepper. -
2 Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add 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. -
3 Start the Chowder
Return pot used to sear chicken to medium heat and add 2 tsp. olive oil.
Add onion and poblano (use less if spice-averse) to hot pot. Stir often until vegetables are slightly softened, 3-5 minutes.Stir in corn and seasoning rub until combined. -
4 Finish the Chowder
Add chicken and any accumulated juices, 1/2 cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.For a thinner consistency, stir in additional water 1 Tbsp. at a time until desired consistency is reached.Remove from burner. Season with a pinch of pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing chowder with cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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