Meal Kit
One Pot
Zesty Poblano Chicken Chowder
with tortilla strips
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Scott Gorsky
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 Poblano Pepper
- 3 oz. Frozen Corn
- 1 Lime
- 1 oz. Shredded Mozzarella
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 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)
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Calories460
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Carbohydrates30g
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Net Carbs25g
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Fat23g
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Protein37g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 1 Medium Pot
- 1 Plate
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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Quarter lime.
Halve and peel onion. Cut halves into 1/4" dice.Stem poblano, 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 chicken dry and season all over with a pinch of pepper. -
2 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.Reduce heat to medium. Transfer to a plate. Chicken will finish cooking in a later step.Keep pot over medium heat; no need to wipe clean. -
3 Start the Chowder
Add 2 tsp. olive oil to hot pot.
Add onions and poblanos (use less if spice-averse). Stir often until vegetables are slightly softened, 3-5 minutes.Stir in corn and chile and cumin rub until combined, 30-60 seconds. -
4 Finish the Chowder
Add chicken and any accumulated juices, 1/2 cup water, cream base, and chicken base to hot 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.If too thick, stir in additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Season with a pinch of pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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