Latin Chicken Soup
Servings: 6
Calories: 348kcal
Ingredients
- 1 Tbsp olive oil
- 1 onion chopped
- 1 poblano pepper, seeded and chopped
- 3 garlic cloves finely chopped
- 1 jalapeño cored, seeded, and finely chopped, plus more as needed
- 1 14.5 ounce can diced tomatoes
- 1 Tbsp chopped fresh oregano
- 1 quart reduced-fat low sodium canned chicken stock
- 3 cups cooked shredded chicken from 1 rotisserie chicken
- 18 tortilla chips for garnish
- 1/4 cup fresh lime juice plus more as needed
- 1 avocado cubed, for garnish
- 1/4 cup chopped cilantro, , for garnish for garnish
- 1 cup cotija Mexican cheese or feta, grated
- 1 lime cut into wedges
Instructions
- Heat the olive oil a large stockpot over low heat. Add the onion and poblano. Cook until the onion is translucent, about 3 minutes. Add the garlic and jalapeno; cook until fragrant, 45 to 60 seconds.
- Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes.
- Add the chicken and cook for another 5 minutes.
- Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
- Ladle the soup bowls and top with two or three tortilla chips. Serve with garnishes on the side.
Nutrition
Calories: 348kcal | Carbohydrates: 18g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 419mg | Potassium: 601mg | Fiber: 4g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 30mg | Calcium: 180mg | Iron: 2mg