Chicken Poblano Tortilla Soup

Name: Chicken Poblano Tortilla Soup
Ingredients: 2 tablespoons olive oil; 1 1/2 cups yellow onion, chopped; 1 cup carrot, chopped; 1 Poblano pepper, finely chopped; 3 Garlic Cloves, minced; 4 cups chicken stock, unsalted; 2 14.5 oz. cans Canned Fire Roasted Diced Tomatoes (add only 1, if you prefer a thicker soup); 3/4 teaspoon Kosher Salt; 4 oz tortilla chips, divided; 12 oz Rotisserie Chicken, shredded (white and dark meat); 1 avocado; 6 Lime Wedges

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Chicken Poblano Tortilla Soup

Servings

Ingredients

2 tablespoons olive oil
1 1/2 cups yellow onion, chopped
1 cup carrot, chopped
1 Poblano pepper, finely chopped
3 Garlic Cloves, minced
4 cups chicken stock, unsalted
2 14.5 oz. cans Canned Fire Roasted Diced Tomatoes add only 1, if you prefer a thicker soup
3/4 teaspoon Kosher Salt
4 oz tortilla chips, divided
12 oz Rotisserie Chicken, shredded white and dark meat
1 avocado
6 Lime Wedges

Servings

Ingredients

2 tablespoons olive oil
1 1/2 cups yellow onion, chopped
1 cup carrot, chopped
1 Poblano pepper, finely chopped
3 Garlic Cloves, minced
4 cups chicken stock, unsalted
2 14.5 oz. cans Canned Fire Roasted Diced Tomatoes add only 1, if you prefer a thicker soup
3/4 teaspoon Kosher Salt
4 oz tortilla chips, divided
12 oz Rotisserie Chicken, shredded white and dark meat
1 avocado
6 Lime Wedges

Instructions

Heat Dutch oven over medium heat. Add oil to pan and swirl to coat.
Add onion, carrot, Poblano pepper and garlic, sautè for 8 minutes.
Add stock, salt, black pepper, and tomatoes. Bring to a boil over high heat.
Crush half the tortilla chips, add to stock. Cover and reduce heat and simmer until carrots are tender, about 8 minutes.
Stir in chicken.
Serve about 1 1/2 cups soup into bowls, divide avocado among bowls along with coarsely crushed tortilla chips. Serve with lime wedges.
NOTE: If your program allows, add 1 cup drained and rinsed black beans, 1 cup corn kernels and chopped cilantro.