My mom makes yummy Chicken Tortilla Soup! This is my take on her classic. Whenever I make a big pot of soup or stew I always use my dutch oven. It is my absolute fave! This is the one that I use:
Serves 4-6.
What you'll need: Rotisserie Chicken ( shredded, about 2-3 cups worth) 2 poblano peppers, cut lengthwise and seeded. Wash hands very well afterwards. 1 tbsp olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 1 can (15 oz) black beans, drained and rinsed 1 can (14.5 oz) diced tomatoes, no salt added 1/2 can tomato paste (6oz can, so use 3oz) 1 32 fl oz low sodium chicken broth 1 tsp cumin 1/2 tsp chili powder 1 tsp oregano salt and pepper to season to garnish: tortilla chips, avocado, nonfat greek yogurt and shredded cheddar cheese
Directions:
Turn on broiler. Put peppers skin side up on a baking sheet lined with aluminum foil. Broil for 7 minutes. Once done and cooled, dice.
Heat a pan on medium-high heat. Once hot, add 1 tbs olive oil. Add onion, season with sea salt and ground pepper and cook until translucent, stirring often. Add garlic and cook for another two minutes, stirring often. Add all other ingredients and simmer on medium-low for 20 minutes (after about 10 minutes taste and season with salt if needed. If soup is a bit thick add some water).
Top with tortilla chips, cheddar cheese, avocado and sour cream or nonfat greek yogurt. I like a spritz of lime on mine too. Enjoy!
