Chicken-Poblano Tortilla Soup

Prep Time
Cook Time
Ready In

"This is out of a "Cooking Light" magazine dated October 2016. It sounds yummy for a cold autumn night..."

Original recipe yields 6 servings


  • Serving Size: 1 (506.6 g)
  • Calories 327.1
  • Total Fat - 15.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 51.9 mg
  • Sodium - 75886.2 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 7 g
  • Sugars - 6.1 g
  • Protein - 17.9 g
  • Calcium - 134.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 42.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; saute 8 minutes. Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat. Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrots are tender, about 8 minutes. Stir in cilantro and chicken. Ladle about 1 1/3 cups soup into each of 6 bowls. Divide avocado among bowls Coarsely crush remaining tortilla chips an divide among bowls; serve with lime wedges and cilantro springs, if desired.

Tips & Variations

No special items needed.



Yummers - this may be a light soup, but it's packed with good ingredients! I added a bit of garlic powder, everything else exactly as written. Loved it!I would say it's more like 4 servings when used as a main meal.

review by:
(1 Nov 2020)


Tasty! Came out really nice and we all enjoyed it. As usual, I ran out of avocado (my daughter is the culprit) and the 1 avocado I had left wasn't ripe, so I had to leave it out. I also added a couple of pinches of Cavender's All-purpose seasoning to pump it up just a wee-bit, otherwise followed it exactly. Yummers! Thank you Teresa for sharing:)

review by:
(13 Mar 2018)