One-Pot Chicken Green Chili

Name: One-Pot Chicken Green Chili with Sour Cream and Cilantro
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Chicken; 113 g Mirepoix; 1 unit(s) Hot Pepper; 113 g Corn Kernels; 7.5 g Chicken Stock Powder; 8 g Mexican Seasoning; 2 unit(s) Garlic, cloves; 56 mL Cream; 7 g Cilantro; 2 unit(s) Sour Cream; 10 g Cream Sauce Spice Blend; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sour Cream and Cilantro

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When you want something creamy and comforting that's still super bright and not too heavy, give this flavour-bursting green chili a whirl.

Ingredients: Ground chicken • Poblano pepper • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro • Garlic.

Tags:

Spicy

•Quick

•New

•Low CO2

Allergens:

Soy

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time4 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Chicken

113 g

Mirepoix

1 unit(s)

Hot Pepper

113 g

Corn Kernels

7.5 g

Chicken Stock Powder

(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

8 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

2 unit(s)

Garlic, cloves

56 mL

Cream

(Contains: Milk)

7 g

Cilantro

2 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories540 kcal

Fat34 g

Saturated Fat14 g

Carbohydrate32 g

Sugar10 g

Dietary Fiber5 g

Protein28 g

Cholesterol165 mg

Sodium1440 mg

Trans Fat0.5 g

Potassium1400 mg

Calcium125 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Whisk

•Medium Bowl

•Measuring Cups

•Large Pot

•Measuring Spoons

Cooking Steps

PDF

Before starting, wash and dry all produce.
Core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers)
Peel, then mince or grate garlic.
Roughly chop cilantro.
To a medium bowl, whisk stock powder and 2 1/2 cup (5 cups) water. Set aside.

Heat a large pot over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and corn.
Cook for 2-3 min, stirring occasionally, until softened. Season with salt and pepper.

Add chicken. Cook for 3-4 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt and pepper.
Add garlic, hot peppers, Mexican Seasoning and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until fragrant.

Add stock mixture from step 1.
Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until slightly thickened and veggies are tender.
Add cream. Cook for 1-2 min, stirring occsasionally, until warmed through. Season with salt and pepper.