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Since moving to Florida I have gotten away from one of my most favorite things – soups. Soups of any shape and form. Hot – cold does not matter to me. But I saw this recipe in a Keto magazine and had to come up with a version of my own. From my first cooking lesson I found I was just not good at follow a recipe exactly as they are given to me. I think that is my am a sad, sad baker. Do not get me started on those stories. But I promise I am going to try really had to be a better baker.
Now on to this fantastic Chicken Poblano Tortilla Soup.. I like dishes of any kind with a spark to them. Now that is not always spicy. This has a smokey, full mouth flavor I think most people will love especially on a chilly evening.
This is a friendly recipe that invites different add-ons to your personal taste. I like to to day one with one set of toppings and then day two with a different set of toppings. This is appealing to me because I have a thing about serving the same exact meal two days in a row. Different toppings different tastes. Love , love, love that.
Chicken-Poblano Tortilla Soup
Ingredients
- 3 Tbsp olive oil
- 1 Medium onion chopped
- 1 poblano pepper finely chopped
- 1 1/3 cups zucchini rough chop
- 4 cups Unsalted Chicken Broth/Bone Broth
- 1/2 tsp Kosher salt
- 14.5 oz can fire roasted dice tomatoes undrained
- 2/3 cups chopped fresh cilantro
- 2 Boneless chicken breasts
- 1/2 tsp Rotisserie seasoning
Instructions
- Sprinkle chicken with rotisserie seasoning. Bake 350 about 30 minutes until just cooked thru. OR you can use skinless chicken from a store bought rotisserie chicken.
- Heat dutch oven over medium high heat. Add olive oil coating bottom of pan. Add onion and poblano; saute 8 minutes.
- Add zucchini, stock/bone broth, salt to taste and tomatoes;bring to a boil over high heat.
- Reduce heat, cover and simmer until zucchini is tender about 4 minutes.
- Stir in shredded chicken. Heat thru.
- When ready to serve ladle into bowls, sprinkle with chopped cilantro and any add-ons that you like.
- Suggested add-ons: grated cheddar, sliced or chunked avocado
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