Description
Hearty Poblano Chicken Tortilla Soup to Warm Your Soul
Ingredients
Scale
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative.)
- 1 large Onion, chopped (Adds natural sweetness and depth.)
- 3 cloves Garlic, minced (Infuses the soup with aromatic goodness.)
- 2 medium Poblano Peppers, seeded and chopped (For a milder taste, use Anaheim or green bell peppers.)
- 1 Jalapeño Pepper, seeded and chopped (For less spice, omit or substitute with mild peppers.)
- 1 teaspoon Ground Cumin (Enhances the earthy tones.)
- 1 teaspoon Smoked Paprika (Brings depth and a hint of smokiness.)
- 1/2 teaspoon Chili Powder (Adds warmth and complexity.)
- 4 cups Chicken Broth (Can be substituted with vegetable broth.)
- 2 cups Cooked Chicken, shredded (Store-bought rotisserie chicken can save time.)
- 1 can Diced Tomatoes, undrained (14.5 oz can.)
- 1 can Black Beans, drained and rinsed (15 oz can.)
- Salt and Pepper (Essential for seasoning.)
- 1 Lime, juiced (Brightens the flavor.)
- 1/4 cup Fresh Cilantro, chopped (Adds a fresh note.)
- 6 Corn Tortillas, cut into strips (Consider baking for extra crunch.)
- 1 Avocado, diced (Adds creaminess.)
- 1 cup Monterey Jack Cheese, shredded (Enhances richness.)
- Sour Cream (Optional for creaminess.)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves. Sauté for about 5 minutes until translucent.
- Add 2 medium chopped poblano peppers and 1 chopped jalapeño pepper. Cook for another 5 minutes until tender.
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Toast spices for 1 minute.
- Pour in 4 cups of chicken broth and bring to simmer over medium-high heat. Simmer for about 5 minutes.
- Mix in 2 cups of shredded cooked chicken, 1 can of undrained diced tomatoes, and 1 can of drained black beans. Season with salt and pepper. Simmer for 20 minutes.
- Preheat oven to 375°F (190°C). Arrange 6 cut tortilla strips on a baking sheet and bake for about 10 minutes until crispy.
- Remove soup from heat and stir in juice of 1 lime and ¼ cup of chopped fresh cilantro. Adjust seasoning as necessary.
- Ladle soup into bowls and top with diced avocado, shredded Monterey Jack cheese, and crispy tortilla strips. Add dollop of sour cream if desired.
Notes
- This soup is gluten-free.
- Consider using rotisserie chicken to save time.
- Adjust the spice level by modifying the amount of jalapeño used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg