Chopped & Ready
Tex-Mex Chicken Chowder
with all the fixin's
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 15 oz. Cannellini Beans
- 4 fl. oz. Cream Sauce Base
- 6 oz. Mixed Diced Peppers
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Frozen Corn
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Light Sour Cream
- 1 oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. AP Flour
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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Calories480
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Carbohydrates38g
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Net Carbs36g
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Fat19g
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Protein42g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Colander/Strainer
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 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 and rinse beans in a colander/strainer.
Pat chicken dry. -
2 Cook the Chicken and Peppers
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers, chicken, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Beans and Corn
Add beans, corn, 1/4 tsp. salt, a pinch of pepper, and flour to hot pot. Stir often until no dry flour remains.
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4 Add Broth and Finish Dish
Add salsa (to taste), cream base, 1/4 tsp. salt, chicken base, and 2 cups water to hot pot. Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chowder with sour cream, cheese, and tortilla strips. Bon appétit!
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