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

Found on cookinglight.com

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.

cookinglight.com

394 0 2017-06-25 14:37:32

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