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.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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