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Warm up this winter with a bowl of Chicken Poblano Torilla Soup!

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
Cook Time: 41 minutes
Total Time: 1 hour 1 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.