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.
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.