Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion, (chopped)
  • 1 1/2 tablespoons garlic, (finely chopped)
  • 2 Poblano pepper, (ribs removed, seeded and chopped)
  • 1 Jalapeno, (ribs removed, seeded and chopped)
  • 3 teaspoons salt
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons tomato paste
  • 4 cups Caldo de Pollo or chicken stock
  • 1/3 cup masa
  • 4 boneless skinless chicken breast halves, (cut into 1/2 cubes)
  • 1 1/2 cups heavy cream
  • 1/2 cup cilantro, (chopped)
  • 1 tablespoon fresh lime juice
  • 2 cups crushed corn chips
  • 2 avocados, (sliced)
  • 2 cups jack cheese, (shredded)
  • 1 cup sour cream

Instruction

  • In a large, heavy-bottomed pot, heat oil and cook the onion, garlic, and peppers over medium heat for 5-7 minutes, or just until they begin to soften.
  • Sprinkle the salt, cumin, and coriander over the onion mixture and continue to cook, stirring often so spices don't burn, for 1-2 minutes or until the spices become fragrant. Add the tomato paste and cook, stirring constantly, for 1 minute.
  • Stir in the chicken broth and masa, bring to a gentle boil, and reduce heat immediately to simmer and cook for 20 minutes.
  • Add chicken to the pot and continue to simmer for 10-12 minutes, or until chicken is cooked through. Reduce heat to low and stir in cream, cilantro, and lime juice.
  • Ladle soup into individual bowls and top each bowl with avocado, cheese and tortilla chips as desired.