Description
Poblano Chicken Tortilla Soup is a delicious and hearty dish that combines tender chicken, roasted poblanos, and crispy tortilla strips in a flavorful broth.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 large poblano peppers, roasted and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup tortilla strips
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted poblano peppers and cook for another 2 minutes.
- Stir in the shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Before serving, stir in the lime juice and adjust seasoning if necessary.
- Serve hot, topped with tortilla strips, avocado, and cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with cheese or sour cream for added richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg