Poblano Chicken Tortilla Soup
Poblano Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken with smoky poblano peppers, all simmered in a vibrant broth. This hearty soup is perfect for cozy evenings or gatherings with friends, topped with crispy tortilla strips and creamy avocado for added texture. Easy to make, it offers a delightful medley of spices that will warm your soul and satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 medium poblano peppers, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup tortilla strips
- 1 avocado, sliced
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, and chopping the poblano peppers.
- In a large pot over medium heat, sauté the onion in olive oil until translucent (about 5 minutes). Add garlic and poblano peppers; cook until softened.
- Stir in chicken breasts and canned tomatoes (with juice). Mix well.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
- Remove chicken, shred it with two forks, then return it to the pot along with lime juice and cilantro.
- Serve hot topped with tortilla strips and avocado slices.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://carmenrecipes.com/poblano-chicken-tortilla-soup/