Ingredients

The following ingredients have 4 Servings
  • 1 small onion, cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 1 poblano pepper, halved and seeded
  • 2 jalapeño pepper, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons olive oil
  • 4 cups chicken stock or broth
  • 2 boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 1 tablespoon fresh squeezed lime juice (from 1/2 lime)
  • salt and pepper, to taste
  • 2 corn tortillas, sliced into 1/4-inch wide strips
  • canola or vegetable oil, for frying
  • fine sea salt
  • sour cream
  • sliced avocado
  • fresh chopped cilantro or micro cilantro

Instruction

  • Preheat broiler on high and arrange baking rack in the upper third of the oven. Line a baking sheet with aluminum foil and coat lightly with cooking spray.Toss onion, garlic, and peppers with 1 tablespoon of olive oil; spread in a single layer on baking sheet, cut sides down. Broil for 6 to 8 minutes or until peppers and onions are blistered and blackened in spots. If the garlic gets brown too quickly, remove the cloves early or cover them with a piece of pepper so they don’t burn.Place broiled vegetables in a blender along with tomatoes and all their juices. Blend on medium-high speed until smooth.Heat remaining olive oil in large heavy stock pot or Dutch oven set over medium-low heat. When oil begins to glisten, add tomato puree mixture and stir. Add chicken broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally to prevent splattering, for 10 minutes. Add cubed chicken and simmer for another 15 minutes or until chicken is cooked through. Add lime juice; season to taste with salt and pepper.Meanwhile, to prepare crispy tortilla strips, place a saucepan over medium heat. Fill with 1/4-inch of oil. When oil is shimmering, add about 1/4 of the cut tortilla strips (working in batches will ensure the oil stays at an appropriate temperature and the strips won’t stick together.) Fry for 1 to 2 minutes, flipping once part-way through. When tortillas are lightly golden brown (they will get slightly darker once they come out of the oil) transfer with tongs or a slotted spoon to a paper towel-lined plate. Sprinkle with fine sea salt. Repeat with remaining tortilla strips.Divide soup among serving bowls. Top with a dollop of sour cream, sliced avocado, fresh cilantro, and crispy tortilla strips.