Note: If you're short on time, then you can buy some good-quality tortilla chips and loosely break those into the soup. Alternatively, fry your own by frying strips of fresh corn tortillas in 350°F oil until crisp and golden brown. Crispy strips can also be made under the broiler: brush tortillas with oil, slice into strips, and place on a parchment-lined rimmed baking sheet. Broil until crisp, turning half way through, about 5 minutes total.
1 1/2 tablespoons olive oil
1 onion diced (about 1 cup)
1 poblano chile, seeded and finely diced (about ½ cup)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced or grated with a microplane
1 teaspoon ground cumin
1 teaspoon dried oregano
2 chipotle chiles in adobo, finely chopped, with 1 teaspoon of the sauce
1 (28-ounce) can strained tomatoes
4 cups homemade or store-bought low-sodium chicken stock
2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)
1 cup frozen corn kernels
Crispy tortilla strips or chips, for topping (see note)
1/2 cup queso fresco or feta cheese, crumbled
1 avocado, sliced
Fresh cilantro leaves, for serving
1 lime, cut into 8 wedges, for serving
Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chile with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chile and sauce and mix until fragrant, about 30 seconds more.
Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.
Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 8g||30%|
|Total Sugars 15g|
|Vitamin C 75mg||376%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|