Poblano Corn Chicken Tortilla Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (~2 cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • ½ tsp black pepper
  • 4 tomatillos, skin removed and diced
  • 2 carrots, chopped
  • 2 poblano peppers, seeds removed and sliced
  • 3 (10 oz) cans enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 2 cups fresh or frozen corn kernels
  • ½ cup fresh cilantro, chopped
Instructions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and season with pepper. Cook onion for 5-6 minutes or until translucent and softened.
  2. Add the tomatillos, carrots, and poblano peppers; continue cooking another 6-8 minutes or until the tomatillos soften.
  3. Pour in the enchilada sauce and chicken broth; 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. Remove the chicken to a cutting board and shred the chicken with two forks; return to pot.
  4. Remove from the heat and stir in the cilantro. Top with avocado, cheese, and/or tortilla strips, if desired.
Notes
Recipe from Half Baked Harvest
Nutrition Information
Serving size: ~2 cups Calories: 245 Fat: 8.8 Carbohydrates: 22.5 Sugar: 6.5 Sodium: 883 Fiber: 3.2 Protein: 18.2
Recipe by Prevention RD at https://preventionrd.com/poblano-corn-chicken-tortilla-soup/