Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 roasted poblano peppers, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 tablespoon olive oil
- 1 cup tortilla strips
- 1 avocado, diced
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the chopped poblano peppers, cooked shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, garnished with tortilla strips, diced avocado, and fresh cilantro.
Notes
- For extra spice, add diced jalapeños to the soup.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg