Meal Kit

One-Pot Creamy Chicken Chowder

with poblano and crispy tortillas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 1 Lime
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    4 oz. Light Cream
  • 2 tsp. Chicken Broth Concentrate
  • Info
    1 oz. Shredded Oaxacan Cheese
  • ½ oz. Tortilla Strips

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.

  • Nutrition (per serving)

  • Calories
    579
  • Carbohydrates
    36g
  • Fat
    33g
  • Protein
    42g
  • Sodium
    1635mg

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
  1. 1

    Prepare the Ingredients

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