Chicken Street Tacos with Green Chili Corn Chowder


  • 8 Small Corn Tortillas
  • 1 Bunch Watercress
  • 2 C. Shredded Rotisserie Chicken Breast
  • 1 C. Pickled Vegetables (see below)
  • ½ C. Crema (see below)
  • 24 oz. Boulder Organic Green Chili Corn Chowder

Quick-pickled Vegetables

  • 1 C. Sliced Carrots
  • 1 C. Cauliflower florets
  • 1 C. Sliced Radishes
  • 2 Jalapenos, sliced
  • 3 Garlic Cloves, minced
  • 2 Bay Leaves
  • 1 Tbsp. Organic Sugar
  • 1 tsp. Sea Salt
  • 1 tsp. Peppercorns
  • 2 C. Water
  • 1 C. Distilled Vinegar
  • 2 Canning Jars, 12 oz. with lids


  • 2 oz. Sour Cream
  • 2 oz. Heavy Cream
  • 1 tsp. Salt


  1. Make the pickled vegetables by combining in two canning jars the sliced vegetables, jalapenos, garlic.
  2. Divide the peppercorns into the jars and add one bay leaf to each.
  3. In a small saucepan over medium heat, stir together the water, vinegar and sea salt. Bring to a simmer.
  4. Pour the hot vinegar liquid into the jars, covering the vegetables. Cover with lids and allow to cool before chilling for at least 1-2 hours.*
  5. Make the crema by whisking together the sour cream, heavy cream and salt. Cover and chill before serving.
  6. Warm 8 tortillas and arrange them on a platter, double stacked.
  7. Place ¼ C. of shredded chicken onto each of the 4 tortilla stacks.
  8. Garnish the tacos with pickled vegetables, watercress and crema as desired and serve with 4 warm bowls of Boulder Organic Green Chili Corn Chowder.

*Note: The pickled vegetables will keep in the refrigerator up to 3 weeks. The flavors and spiciness will intensify over time.

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