15 Minute Meal Kit

One Pot Southwest Chicken Chili with Cheddar-Jack Cheese and Sour Cream

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 3 oz. Fire Roasted Corn Kernels
  • Info
    ½ oz. Flour
  • 4 oz. Mixed Diced Peppers
  • 2 tsp. Fajita Seasoning
  • 4 oz. Black Beans
  • ½ oz. Tortilla Strips
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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
    513
  • Carbohydrates
    35g
  • Fat
    21g
  • Protein
    45g
  • Sodium
    1640mg

Recipe Steps

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

    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. season with a pinch of salt and pepper. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot; no need to wipe clean.

  2. 2

    START THE CHOWDER

    Return pot used to sear chicken to medium heat and add 2 tsp. olive oil. Add peppers, corn and black beans to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. add in flour and stir until no dry flour remains. add 1 ¼ cup of water, chicken broth, fajita seasoning and ¼ tsp salt. Bring to a simmer ad=nd stir often until broth is thickened and smooth, 2-3 minutes.

  3. 3

    FINISH THE CHOWDER

    Add chicken and ½ of sour cream 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 texture, stir in additional water 1 Tbsp. at a time until desired texture is reached

  4. 4

    FINISH THE DISH

    Plate dish as pictured on front of card, garnishing chowder with remaining sour cream, cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!

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