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This Poblano Chicken soup is a lighter and healthier alternative to traditional chicken tortilla soup, all the flavor without all the calories.
Ingredients
2 lbs cooked chicken, shredded
9 C low sodium chicken broth
2 Tbsp. Cumin
1 medium yellow onion, chopped
4 poblano (pasilla) peppers, seeded and sliced about 1/4" thick slices 1" long each
1/2 bunch cilantro leaves (plus more for garnish)
3 limes, juiced (plus more limes for garnish)
Avocado
Instructions
1.This is a great recipe to use the chicken from the Slow Cooker Roasted Chicken
2.Once you have 2 lbs of cooked chicken, shred the chicken to your liking
3.In a very large stock pot - bring 9 C chicken broth, the sliced poblanos, cumin, and onion to a boil.
4.Once the broth is boiling rapidly - add in the shredded chicken, the cilantro leaves and the lime juice.
5.Reduce the heat to a simmer, cover and cook all day long - this gets better and better the longer you cook it.
Slow Cooker Instructions
6.Toss all the ingredients in the crockpot and cook over high for 5 - 6 hours or low for 8-9 hours.
Rachel Says
Garnish with fresh lime slices for squeezing over the soup, fresh cilantro leaves, and avocado slices You can even fry strips of corn tortillas to add a delicious crunch
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 oso004
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