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One-Pot Green Chicken Chili

One-Pot Green Chicken Chili

One-Pot Green Chicken Chili

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.

Tags:

Spicy

Allergens:

Soja

•Milk

•Hvede

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

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

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

Prep

1

Before starting, wash and dry all produce.
Core, then cut hot pepper into 1/4-inch pieces.
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.

Start chili

2

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

Cook chicken

3

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 pepper, Mexican Seasoning and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until fragrant.

Finish chili

4

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

Finish and serve

5

Divide chili between bowls.
Dollop sour cream overtop.
Garnish with cilantro.

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