Chicken Poblano Tortilla Soup

Chicken Poblano Tortilla Soup

(6 servings)

Ingredients:

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

Directions:

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.

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