Poblano Corn Chicken Tortilla Soup
This soup is perfect for when you are after a big bowl of comfort!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American, Mexican
Servings: 4 servings
Calories: 500kcal
1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften. 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!
Calories: 500kcal | Carbohydrates: 52g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 917mg | Potassium: 1204mg | Fiber: 9g | Sugar: 23g | Vitamin A: 6900IU | Vitamin C: 85.9mg | Calcium: 68mg | Iron: 3.4mg