Chicken-Poblano Tortilla Soup

Local 5 Live


Yield: 6 servings


•           2 Tbsp. olive oil

•           1 ½ cups chopped yellow onion

•           1 cup chopped carrot

•           1 poblano pepper, finely chopped

•           4 cups unsalted chicken stock

•           Salt and black pepper, to taste

•           1 (14.5 oz.) can unsalted diced tomatoes, undrained

•           1 cup crushed tortilla chips

•           1/2 cup chopped fresh cilantro

•           12 oz. shredded skinless, boneless chicken breast

•           Optional garnishes: crushed tortilla chips, diced avocado, lime wedges, cilantro sprigs



Heat a large stockpot or 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.

Divide soup evenly into bowls. Serve with crushed tortilla chips, diced avocado, lime wedges and cilantro sprigs, if desired.

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