0 Picture
Ingredients
- 1 Lb Chicken Breast, Boned & Skinned
- 2 Poblano Chilies, Fresh
- 1/2 Cup Onion, Chopped
- 8 Cups Chicken Broth
- 6 Corn Tortillas
- Lime Juice
Details
Servings 4
Preparation
Step 1
Rinse chicken and cut into 1 inch chunks. Rinse chilies, trim and discard stems, seeds and veins. Cut chilies lengthwise into 1/8 to 1/4 inch strips. In a 4-5 quart pan over high heat, bring chilies, onion and broth to a boil. Reduce heat, cover and simmer for 5 minutes. Add chicken, cover and simmer until meat is no longer pink (about 4 minutes). Cut tortillas into 1 inch squares and divide equally among soup bowls. Ladle soup over the tortillas, add lime juice to taste.
Per Serving: 349.88 Cal (19.10% from Fat, 53.20% from Protein, 27.70% from Carb); 45.34 g Protein; 7.22 g Tot Fat; 1.87 g Sat Fat; 1.75 g Poly Fat; 23.59 g Carb; 2.86 g Fiber; 108.75 mg Calcium; 2089.38 mg Sodium; 784.57 mg Potassium; 87.32 mg Cholesterol
Review this recipe