Description
A delicious and hearty Poblano Chicken Tortilla Soup that combines the flavors of roasted poblanos, tender chicken, and crispy tortilla strips for a delightful meal.
Ingredients
Scale
- 2 large poblano peppers
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup tortilla strips
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or in the oven until charred. Place in a bowl and cover to steam for 10 minutes, then peel and chop.
- In a large pot, heat some oil over medium heat and sauté the onion until translucent.
- Add the garlic and cook for another minute.
- Add the chicken breasts, chopped poblanos, chicken broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add corn and black beans, and simmer for an additional 5 minutes.
- Serve hot, topped with tortilla strips, diced avocado, and fresh cilantro.
Notes
- For a spicier soup, leave some seeds in the poblano peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other toppings like cheese or sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg