Chicken Poblano Tortilla Soup

Chicken Poblano Tortilla Soup
Time: 20 minutes
Serves: 6
Ingredients:
2 tbsp olive oil
1 ½ cups chopped yellow onion
1 cup chopped carrot
1 poblano pepper, finely chopped
4 cups unsalted chicken broth
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 14.5oz can unsalted diced tomatoes, undrained
4 oz tortilla chips, divided
½ cup chopped fresh cilantro
6oz shredded skinless, boneless rotisserie chicken breast
6oz shredded skinless, boneless rotisserie chicken thigh
1 avocado, diced
6 lime wedges
Method:
Heat oil in a Dutch oven over medium-high heat.
Add onion, carrot and poblano pepper and sauté for 8 minutes.
Add stock, tomatoes, salt and pepper and bring to a boil.
Finely crush half the tortilla chips and add to stock mixture.
Cover, reduce heat and simmer for about 8 minutes until the carrot is tender.
Stir in cilantro and chicken.
To serve divide into bowls and add avocado. Coarsely crush remaining tortilla chips and divide between bowls and add a lime wedge.