Chicken Poblano Tortilla Soup

Chicken Poblano Tortilla Soup

Time: 20 minutes

Serves: 6


  • 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


  1. Heat oil in a Dutch oven over medium-high heat.

  2. Add onion, carrot and poblano pepper and sauté for 8 minutes.

  3. Add stock, tomatoes, salt and pepper and bring to a boil.

  4. Finely crush half the tortilla chips and add to stock mixture.

  5. Cover, reduce heat and simmer for about 8 minutes until the carrot is tender.

  6. Stir in cilantro and chicken.

  7. To serve divide into bowls and add avocado. Coarsely crush remaining tortilla chips and divide between bowls and add a lime wedge.

#Soup #Chicken

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