Lime Chicken Tortilla Soup

By charlotteh371

Ingredients

• 1 cup onion, chopped
• 1 fresh poblano chile pepper, stemmed, seeded, and chopped
• 1 tablespoon olive oil
• 1 32 ounce chicken broth
• 1 ½ cups tomato, chopped
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 6 inchs corn tortillas, cut into 1/2-inch strips
• 2 avocados, halved, seeded, peeled, and chopped
• 1 lime, juiced
• 2 cups shredded cooked chicken
• 1 cup corn kernels
• Cilantro leaves, sliced radishes

Preparation

Step 1

Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1
Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring
occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black
pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes,
stirring occasionally.
Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10
minutes or until crisp.
Stir chicken and corn into soup; heat through. Just before serving, stir in
avocados and lime juice. Top each serving with tortilla strips and, if
desired, cilantro and radish slices. Makes 6 serving