Poblano Chicken Tortilla Soup
A delightful and hearty soup featuring roasted poblano peppers, tender shredded chicken, and zesty spices.
Ingredients
Vegetables
- 2 medium poblano peppers, chopped For roasting, if desired.
- 1 medium onion, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Toppings
- Corn tortillas, cut into strips For frying.
- Oil for frying
- Avocado, diced For garnish.
- Lime wedges For serving.
- Chopped cilantro For garnish.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add chopped poblano peppers, diced onion, and minced garlic, sautéing until softened.
- Add the cooked shredded chicken, chicken broth, diced tomatoes, black beans, cumin, chili powder, and salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, heat oil in a pan and fry the tortilla strips until crispy.
Serving
- Serve the soup hot, topped with crispy tortilla strips, diced avocado, cilantro, and a squeeze of lime juice.
Notes
For added depth of flavor, roast the poblano peppers before chopping them. Consider using leftover rotisserie chicken to save time.