CHICKEN TORTILLA SOUP

Ingredients

• 1 lb chicken breasts, poached + shredded
• 2 T olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, crushed + minced
• 1 green chile pepper, seeded + minced
• 1 poblano pepper, seeded + chopped
• 1 (28 oz) can chopped tomatoes
• 1 (28 oz) can crushed tomatoes
• 6 C chicken broth
• 3 T Worcestershire sauce
• 2 T lemon pepper
• 1 T chili powder
• 1 T ground cumin
• 1 C sour cream
• 1 lime, juiced
• tortilla chips, to serve

Instructions

1. In a large dutch oven, over medium heat, heat the olive oil.

2. Add the onion and garlic and sauté until tender, about 3 minutes.

3. Add the green chile and poblano pepper. Sauté for 5 minutes.

4. Add the tomatoes, broth, Worcestershire sauce, lemon pepper, chili powder and ground cumin. Stir to combine.

5. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes.

6. Add the shredded chicken and continue simmering for 10 minutes.

7. In a small bowl, whisk together the sour cream and lime juice.

8. Serve the soup with tortilla chips and a dollop of lime sour cream.

Serves 6 - 8
Categories: Lunch + Dinner, Soups + Salads

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