All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
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!
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Halve limes. Cut one lime into wedges and juice the other lime.
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.Remove Italian sausage from casing, if necessary.
Start the Soup
Place a large pot over medium-high heat.
Add 2 tsp. olive oil and Italian sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Finish the Soup
Add poblano and corn to hot pot. Stir often until peppers begin to soften, 4-6 minutes.
Add flour and stir until no dry flour remains.Stir in 2 cups water, chicken base, enchilada sauce, and seasoning blend (to taste). Bring to a simmer.Once simmering, stir often until smooth and slightly thickened, 3-5 minutes.Remove from burner.While soup cooks, make crema.
Make the Crema
Combine sour cream and 2 Tbsp. lime juice in a mixing bowl. Set aside.
Finish the Dish
Plate dish as pictured on front of card, garnishing soup with crema and crispy jalapeños (to taste). Squeeze lime wedges over soup to taste. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.