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
A note about serious food allergies
Soup is for all times and for all seasons, but this soup sings of summer to us. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet touch to the proceedings. Slightly spicy poblano and sweet corn are obvious sunshine and lazy days ingredients… but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: Summer soups sooth so splendidly. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
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
Roast the Sweet Potato
Peel sweet potato and cut into ½" dice.
Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until tender, 14-16 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice other half.
Peel and mince shallot.
Peel husk off corn and carefully remove kernels from cob.
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.
Start the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot and poblano pepper to hot pot and cook until softened, 3-4 minutes.
Stir in seasoning blend and corn until aromatic, 30 seconds.
Finish the Soup
Add 1 ¾ cups water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to pot. Bring to a simmer. Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.
Stir in roasted sweet potatoes.
Remove from burner.
Make Avocado Crema and Finish Dish
In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice.
Plate dish as pictured on front of card, topping soup with tortilla strips and avocado crema. Squeeze lime wedges over to taste. Bon appétit!
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