Description
Warm up with a bowl of Poblano Chicken Tortilla Soup, a delightful blend of smoky poblano peppers, tender chicken, and zesty toppings. This vibrant soup is perfect for cozy dinners or casual gatherings, offering rich flavors and comforting aromas that will have everyone coming back for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 large poblano peppers
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
- ½ cup fresh cilantro (chopped)
- 1 avocado (diced)
- 1 cup crispy tortilla strips
Instructions
- Roast the poblano peppers on a baking sheet under the broiler for 10-15 minutes until charred. Place in a bowl covered with plastic wrap to steam.
- While cooling, chop the onion and garlic. Once cooled, peel and dice the roasted poblanos.
- In a large pot over medium heat, sauté chopped onions in oil until translucent. Add garlic and sauté for another minute.
- Add diced chicken breasts, season with salt and pepper, and cook until browned on all sides.
- Pour in the chicken broth and add diced poblanos. Bring to a simmer and cook for 20 minutes until chicken is cooked through.
- Shred the chicken using two forks, then return to the pot and stir well.
- Serve hot in bowls, topped with cilantro, avocado, and tortilla strips.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For extra flavor, consider adding spices like cumin or chili powder into the broth. You can substitute chicken with turkey or use beans for a vegetarian twist. Blending a portion of the soup before serving can enhance creaminess.