Chicken Poblano Tortilla Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
This delicious soup is tomato based with chunks of chicken, spicy peppers, and is topped off with homemade tortilla chips.
For the soup:
  • 1 T. olive oil
  • 1 large yellow onion, chopped
  • 1 c. carrots, chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 (4 oz) can green chilies
  • 4 garlic cloves, minced
  • 4 c. chicken broth
  • 1 t. salt
  • 1 t. black pepper
  • 2 T. cumin
  • 1 (28 oz) can diced tomatoes, undrained
  • 4 oz. tortilla chips, crushed
  • ½ c. cilantro, chopped
  • 1 lb. cooked chicken, shredded or chopped
For the topping:
  • 1 avocado, thinly sliced
  • 1 lime, sliced into 6 wedges
  • Sour cream
  • homemade tortilla chips
  1. Heat a large soup pot over medium high heat. Add the olive oil and swirl to coat.
  2. Add in the onion, carrot, poblano, green pepper, and red pepper. Saute for 5 minutes.
  3. Add in the green chilies and garlic cloves and saute for 1 minute.
  4. Add in the chicken broth, salt, pepper, and tomatoes. Bring to a boil over medium high heat.
  5. Add in the crushed tortilla chips and mix well. Cover, reduce heat to medium low, and simmer for 30 minutes.
  6. Remove lid and add in the chicken and cilantro. Continue cooking for 5 minutes.
  7. Ladle the soup into bowls and top with 2 avocado slices, 1 lime wedge, a dollop of sour cream, and additional tortilla chips.
Recipe adapted from Cooking Light, October 2016.
Recipe by Hezzi-D's Books and Cooks at