Express
One-Pot Creamy Poblano and Chicken Thigh Soup
with tortilla strips
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15 oz. Pinto Beans
- 10 oz. Diced Chicken Thighs
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
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2 oz. Shredded Cheddar Cheese
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2 oz. Cream Cheese
- 1 oz. Tortilla Strips
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Fajita 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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Calories680
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Carbohydrates50g
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Net Carbs37g
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Fat34g
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Protein47g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Drain beans.
Stem poblano, 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. Pat chicken dry and season all over with half the fajita seasoning (reserve remaining for soup). Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken is lightly browned, 2-4 minutes. -
3 Add the Poblanos and Broth
Add poblanos (use less if spice-averse) to hot pot and stir occasionally until tender and lightly browned, 2-3 minutes.
Add flour and stir until no dry flour remains.Add 11/2 cups water, chicken base, salsa (use less if spice-averse), cream cheese, beans, and remaining fajita seasoning. Stir until combined and chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. -
4 Finish Soup and Finish Dish
Cover and bring to a simmer.
Once simmering, stir occasionally until poblanos are tender and chili has thickened, 4-5 minutes.Remove from burner. Season with a pinch of salt.Plate dish as pictured on front of card, topping chili with shredded cheese and tortilla strips. Bon appétit!
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