halfbakedharvest4.6
Poblano Corn Chicken Tortilla Soup
This soup is perfect for when you are after a big bowl of comfort!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
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!
tomatillos, skin removed and diced4carrots, chopped2poblano peppers, sliced2tortilla chips, avocado, and cheddar for serving
Nutrition Facts
calories
500 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
9 g
sugar Content
23 g
sodium Content
917 mg
protein Content
35 g
cholesterol Content
72 mg
carbohydrate Content
52 g
saturated Fat Content
2 g
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