October 09, 2016
Dinner, Lunch, Soups/Stews,
Poultry, Chicken, Vegetables, Carrot, Onions, Mexican, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Stove Top, Non-Dairy, Canned Tomatoes, Cooked Chicken or Beef, Cooked Chicken more
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"This is out of a "Cooking Light" magazine dated October 2016. It sounds yummy for a cold autumn night..."
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.
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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:)