Healthy Chicken Poblano Tortilla Soup


You’ll do your body good with this Healthy Chicken Poblano Tortilla Soup. The homemade tortilla strips and a bit of kick from the pepper makes this such a flavorful soup.

I love a good chicken tortilla soup, so I’m always looking for new recipes to try. Tortilla soup can vary between broth-based or creamy. Both ways are equally delicious, it just depends on what your looking for or your diet preference.

Ingredients:

Soup

  • 12 oz shredded skinless, boneless rotisserie chicken
  • 1 1/2 cups yellow or white onion, chopped
  • 1 green poblano pepper, chopped
  • 2 carrots, chopped
  • 1 (14.5 oz) can of unsalted diced tomatoes, undrained
  • 1 can black beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 6 lime wedges
  • 2 tbsp olive oil
  • 1/2 cup fresh chopped cilantro
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Tortilla Strips

  • 4 (6-in) corn tortillas
  • 1/2 tsp kosher salt

Instructions:


  1. Over medium-high heat, add olive oil to a large stockpan or dutch oven.
  2. Add onion, poblano pepper, carrots. Saute for 7 minutes. Add chicken stock, diced tomatoes, black beans, salt and pepper; bring to a boil.
  3. Reduce heat, cover and let simmer until carrots are tender, about 8-10 minutes.
  4. Stir in shredded chicken and cilantro. Divide soup mixture between bowls. Garnish with green onions, cilantro, lime wedges and tortilla strips.
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