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