Description
A warm and comforting soup featuring smoky poblano peppers, tender chicken, and crispy tortilla strips, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1 cup shredded Monterey Jack cheese
- Sour cream, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the chopped poblano peppers and jalapeño, cooking until they become tender, which takes about 5 more minutes.
- Add ground cumin, smoked paprika, and chili powder to the pot. Cook for 1 minute to release the spices’ aroma.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded chicken, diced tomatoes (with their juices), and black beans to the pot. Season with salt and pepper to taste. Let the soup simmer for 20 minutes.
- While the soup simmers, preheat your oven to 375°F (190°C). Place the tortilla strips on a baking sheet and lightly coat with olive oil. Bake until crispy, about 10 minutes.
- After 20 minutes of simmering, add lime juice and cilantro to the soup. Adjust seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnished with diced avocado, shredded cheese, crispy tortilla strips, and a dollop of sour cream.
Notes
Consider roasting the poblano peppers for enhanced flavor. Store leftovers in an airtight container for up to three days.
