Description
Poblano Chicken Tortilla Soup is a rich and flavorful dish that brings together smoky poblano peppers, tender chicken, and crispy tortilla strips for a comforting meal. Perfect for chilly nights or family gatherings, this soup not only warms the body but also delights the senses with its vibrant colors and textures. Quick to prepare and easy to customize, it?s bound to become a favorite in your kitchen.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium poblano peppers, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup tortilla strips
- ? cup fresh cilantro, chopped
Instructions
- Prepare ingredients: Dice the onion, mince the garlic, and chop the poblano peppers.
- In a large pot over medium heat, add olive oil. Saut? onion and garlic until fragrant (about 5 minutes).
- Add the diced poblanos and chicken breasts; cook until browned on all sides (5-7 minutes).
- Pour in chicken broth and canned tomatoes (with juice). Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes until chicken is cooked through.
- Remove chicken breasts, shred them using two forks, and return shredded chicken to the pot.
- Serve hot topped with crispy tortilla strips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg