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Chicken-Poblano Tortilla Soup

Here's how you make Chicken-Poblano Tortilla Soup
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  • Servings: 6
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 1/2 cups yellow onion (chopped)
  • 1 cup carrot, chopped
  • 1 poblano pepper (finely chopped)
  • 4 cups unsalted chicken stock
  • 3/4 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 can unsalted (14.5 ounce) diced tomatoes (undrained)
  • 4 ounces tortilla chips (divided)
  • 1/2 cup fresh cilantro (chopped)
  • 6 ounces boneless skinless chicken breast (shredded, cooked rotisserie chicken breast, boneless, without skin)
  • 6 ounces boneless chicken thighs (shredded, cooked, rotisserie chicken thighs, without skin,)
  • 1 avocado, diced
  • 6 lime wedges
  • Cilantro springs (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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