Chicken Poblano Tortilla Soup
2 tbsp. Olive Oil
1½ cups Yellow Onion, chopped
1 cup Carrot, chopped
1 Poblano Pepper, diced
4 cups Chicken Broth
¾ tsp. Kosher Salt
½ tsp. Black Pepper
1 can (14.5 oz.) Diced Tomatoes
4 oz. Tortilla Chips, divided
½ cup Fresh Cilantro, chopped
12 oz. Cooked Chicken, shredded
1 large Avocado, diced
1 large Fresh Lime, cut into 6 wedges
In a Dutch oven over medium-high heat, add oil and when ready add onion, carrot and pepper. Sauté these for about 8 minutes. Next add broth, salt, black pepper and diced tomatoes. Bring mixture to a boil. Crush half of the tortilla chips and add to the mixture. Cover, reduce heat to a simmer and cook until carrots are tender (about 8 minutes). Stir in cilantro and chicken and heat through. Divide among 6 bowls and evenly top with the avocado and remaining tortilla chips, crushed. Serve each with a lime wedge.
Note: Try making your own tortilla chips. Use 4 6-inch tortillas (corn or flour to your taste). Cut them in 1/2 -inch strips and bake in a pre-heated 375-degree oven for about 10 minutes. Let them cool and then crush half for in the soup and leave the rest for topping the soup.
Note: Because the Poblano pepper varies in heat, you may want to add some crushed red pepper flakes to spice it up.
Ideas for Future Efforts______________________________________