Poblano Corn Chicken Tortilla Soup
Ingredients
The soup base
-
2
tablespoons
extra virgin olive oil
-
1
sweet onion
chopped
-
kosher salt and pepper
to taste
-
4
tomatillos, skin removed and diced
-
2
carrots
chopped
-
2
poblano peppers
sliced
-
3
cups
red enchilada sauce
-
3-4
cups
low-sodium chicken broth
-
1
pound
boneless, skinless chicken breasts
-
2
cups
fresh corn kernels
-
½
cup
fresh cilantro, chopped
Toppings
-
tortilla chips
-
avocado
-
cheddar cheese
-
lime wedges
Instructions
- Heat olive oil in a large pot over medium-high heat, add onion, and season with salt and pepper. Cook for 5 minutes.
- Add tomatillos, carrots, and poblano peppers, cooking for another 5 minutes until tomatillos soften.
- Pour in enchilada sauce and chicken broth, bring to a boil, then add chicken and corn. Cover and reduce heat to low, simmer for 20 minutes.
- Shred the chicken with two forks after cooking.
- Stir in cilantro, serve in bowls topped with tortilla chips, avocado, cheese, and a squeeze of lime.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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