CHICKEN TORTILLA SOUP WITH POBLANO PEPPER  
 
  SERVINGS: 4 (7 Cups)  

PREP TIME: 20 Hands on Time

COOK TIME: 30 Total Time

SUBMITTED BY: Jennifer Dragt

SUBMISSION DATE: 11/18/2016

SUBMITTER LOCATION: Commerce, CA
 
INGREDIENTS
 


1 medium-size yellow onion, chopped
1 medium-size poblano pepper, seeded and chopped
11/2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
5 cups chicken stock
1 (10-ounce) can diced tomatoes and green chiles
1 cup canned tomato puree
2 cups shredded rotisserie chicken breast
2 teaspoons fresh lime juice
1/3 cup chopped fresh cilantro
Fresh Gourmet Lightly Salted Tortilla Strips
Toppings: diced avocado, thinly sliced radishes, cilantro leaves




  DIRECTIONS
 


Saute onion and pepper in hot oil in a large saucepan over medium-high heat until translucent, 5 to 7 minutes. Stir in garlic, chili powder, and cumin, and sautttà until fragrant, about 1 minute.
Stir in stock, diced tomatoes, and tomato puree. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Stir in chicken and lime juice, and simmer 5 minutes. Stir in cilantro and salt and pepper to taste.
Ladle soup into bowls. Top with tortilla strips and desired toppings.