What is it about a warm bowl of hearty chicken soup that is so darn comforting? I don't know if it's the intoxicating aroma or the feel of the steam rising from the warm bowl or the overload of hearty vegetables in every bite but there is something about a bowl of chicken soup that I simply CANNOT resist.
I'm really not all that picky about my chicken soup either. As long as it has lots of chicken and a ton of really great vegetables - I'm a happy girl. I'm always on the lookout for new chicken soup recipes with interesting ingredients and flavors. I found this recipe in my Cooking Light magazine and it was right up my chicken soup alley - poblano pepper, fresh avocado slices, rotisserie chicken and crunchy tortilla chips. Oh my.
Chicken Poblano Tortilla Soup
2 Tablespoons oil
1 1/2 cups onion, chopped
1 cup sliced carrot
1 poblano pepper, diced
4 cups unsalted chicken stock
3/4 teaspoon salt
1/2 teaspoon pepper
14.5 ounce can petite diced tomatoes
4 ounces tortilla chips
2 Tablespoons cilantro, chopped
12 ounces shredded rotisserie chicken
1 avocado, sliced
Heat oil in dutch oven. Add onion, carrot and poblano. Cook 8 minutes.
Add stock, salt, pepper and tomatoes. Bring to a boil. Cover and simmer 8 minutes.
Crush half of tortilla chips and add to pot. Stir in cilantro and chicken.
Ladle into bowls and top with remaining tortilla chips.
Add a few fresh avocado slices.
I am so happy that its soup weather again - it makes my lunch decisions soooo much easier. The three of us ate this soup for dinner and we still had plenty left over for lunches for the rest of the week.
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