Oh yes! That sounds like a cozy, flavorful lunch—chicken, roasted poblanos, and warm tortillas in a rich broth? Count me in. 🌶️🍗🥣 Here’s a recipe you can try:
Chicken & Poblano Tortilla Soup
Servings: 4–6
Ingredients:
- 1 lb (450 g) cooked chicken (rotisserie or shredded cooked chicken breast)
- 2–3 poblano peppers
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder (optional, for heat)
- Salt & pepper to taste
- 4–6 corn tortillas, cut into strips
- 2 tbsp oil
- Toppings: shredded cheese, avocado, fresh cilantro, lime wedges, sour cream
Instructions:
- Roast the poblanos:
- Broil or roast poblanos until blackened on all sides.
- Place in a bowl and cover for 5 minutes to steam.
- Peel off skin, remove seeds, and chop.
- Make the tortilla strips:
- Cut tortillas into thin strips.
- Heat 1–2 tbsp oil in a pan and fry until crispy. Drain on paper towels and lightly salt.
- Cook the soup base:
- In a large pot, sauté onion and garlic in a little oil until soft.
- Add chopped poblanos, diced tomatoes, cumin, chili powder, salt, and pepper. Cook 2–3 minutes.
- Add chicken broth and bring to a simmer for 10–15 minutes.
- Add chicken:
- Stir in shredded chicken and cook until heated through. Adjust seasoning if needed.
- Serve:
- Ladle soup into bowls, top with tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime. Add a dollop of sour cream if you like.
💡 Chef’s tip: For extra depth, you can char the tortillas slightly before adding them to the soup or even blend 1/2 the poblanos into the broth for a creamier, smoky flavor.
If you want, I can also make a quick 20-minute version that’s super fast but still packed with smoky flavor—perfect for a lunch rush.
Do you want me to do that version?
