Chicken poblano tortilla soup seasoned with poblano, onion, carrot, onions, and tomatoes can be made in under 30 minutes with the help of a store-bought rotisserie chicken.
AuthorVianney Rodriguez
Ingredients
olive oil
1½cupsonionchopped
1cupchopped carrot
1poblano pepperstem and seed removed, finely chopped
4cupschicken broth
1teaspoonsalt
1teaspoonblack pepper
114.5-oz. can Mexican style diced tomatoes, undrained
Corn tortillassliced into strips
2cupsshredded chicken
For serving:
avocadodiced
lime wedges
cilantro
tortilla strips
Instructions
Heat a Dutch oven over medium-high heat add oil, enough to lightly fry tortilla strips.
Fry tortilla strips, place on paper towel to drain, season with salt while still hot from frying.
Add additional oil to pan if needed.
Add onion, carrot, and poblano; sauté 8 minutes.
Add broth, salt, black pepper, and tomatoes; bring to a boil over high heat.
Crush handful of tortilla chips; add to broth mixture.
Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
Stir in shredded chicken, simmer a few minutes until chicken is warmed through.
Serve with avocado, lime wedges, cilantro, and tortilla strips.