Chicken-Poblano Tortilla Soup

Chicken-Poblano Tortilla Soup

Chicken-Poblano Tortilla Soup

Chicken-Poblano Tortilla Soup

Diets

  • Gluten free

Ingredients

  • Meat

    • 6 oz Rotisserie chicken breast, skinless boneless
    • 6 oz Rotisserie chicken thigh, skinless boneless
  • Produce

    • 1 Avocado
    • 1 cup Carrot
    • 1/2 cup Cilantro, fresh
    • 1 Cilantro
    • 6 Lime, wedges
    • 1 Poblano pepper
    • 1 (14.5-oz. can Tomatoes, unsalted
    • 1 1/2 cups Yellow onion
  • Canned Goods

    • 4 cups Chicken stock, Unsalted
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 3/4 tsp Kosher salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Snacks

    • 4 oz Tortilla chips

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Description

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the avocado, cilantro, and lime. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed. This is the ideal soup for lazy Sunday evenings at home.

Directions

  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; sauté 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 carrot is 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 and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.
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Title:

Chicken-Poblano Tortilla Soup

Descrition:

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the avocado, cilantro, and lime. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed. This is the ideal soup for lazy Sunday evenings at home.

Chicken-Poblano Tortilla Soup

  • Meat

    • 6 oz Rotisserie chicken breast, skinless boneless
    • 6 oz Rotisserie chicken thigh, skinless boneless
  • Produce

    • 1 Avocado
    • 1 cup Carrot
    • 1/2 cup Cilantro, fresh
    • 1 Cilantro
    • 6 Lime, wedges
    • 1 Poblano pepper
    • 1 (14.5-oz. can Tomatoes, unsalted
    • 1 1/2 cups Yellow onion
  • Canned Goods

    • 4 cups Chicken stock, Unsalted
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 3/4 tsp Kosher salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Snacks

    • 4 oz Tortilla chips

The first person this recipe

cookinglight.com

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Found on cookinglight.com

Cooking Light

Chicken-Poblano Tortilla Soup

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the avocado, cilantro, and lime. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed. This is the ideal soup for lazy Sunday evenings at home.