Meal Kit
Family
One-Pot Fire Roasted Tomato and Poblano Chicken Chili
with chipotle crema and cheddar cheese
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Fire Roasted Diced Tomatoes in Juice
- 10 oz. Corn Kernels
- 2 Poblano Peppers
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4 oz. Chipotle Crema
- 4 Green Onions
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2 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Chicken Broth Concentrate
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½ oz. Flour
- 1½ 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) pq1kDx35
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Calories460
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Carbohydrates31g
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Net Carbs26g
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Fat21g
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Protein38g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano peppers, 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. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pot over medium-high heat. -
3 Start the Chowder
Add 1 Tbsp. olive oil, white portions of green onions, poblanos, and corn to hot pot. Stir often until peppers begin to soften, 4-6 minutes.
Add flour and stir until no dry flour remains in pot. -
4 Finish the Chowder
Stir in 2 cups water, chicken base, fire roasted tomatoes, seasoning rub, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, stir often until smooth and slightly thickened, 3-5 minutes. -
5 Add Chicken and Finish Dish
Stir in chicken until warmed through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing with chipotle crema (to taste), green portions of green onions, and cheese. Bon appétit!
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