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Chicken Poblano Tortilla Soup
This delicious soup is tomato based with chunks of chicken, spicy peppers, and is topped off with homemade tortilla chips.
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Prep Time:
20
minutes
minutes
Cook Time:
41
minutes
minutes
Total Time:
1
hour
hour
1
minute
minute
Author:
Hezzi-D
Ingredients
For the soup:
1
Tablespoon
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
teaspoon
salt
1
teaspoon
black pepper
2
Tablespoons
cumin
1
28 oz can diced tomatoes, undrained
4
oz.
tortilla chips
crushed
1/2
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
Instructions
Heat a large soup pot over medium high heat. Add the olive oil and swirl to coat.
Add in the onion, carrot, poblano, green pepper, and red pepper. Saute for 5 minutes.
Add in the green chilies and garlic cloves and saute for 1 minute.
Add in the chicken broth, salt, pepper, and tomatoes. Bring to a boil over medium high heat.
Add in the crushed tortilla chips and mix well. Cover, reduce heat to medium low, and simmer for 30 minutes.
Remove lid and add in the chicken and cilantro. Continue cooking for 5 minutes.
Ladle the soup into bowls and top with 2 avocado slices, 1 lime wedge, a dollop of sour cream, and additional tortilla chips.
Notes
Recipe adapted from Cooking Light, October 2016.