| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
Soup
- 12 oz shredded skinless, boneless rotisserie chicken
- 1 1/2 cups yellow or white onion, chopped
- 1 green poblano pepper, chopped
- 2 carrots, chopped
- 1 (14.5 oz) can of unsalted diced tomatoes, undrained
- 1 can black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 6 lime wedges
- 2 tbsp olive oil
- 1/2 cup fresh chopped cilantro
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tortilla Strips
- 4 (6-in) corn tortillas
- 1/2 tsp kosher salt
Ingredients
Soup
Tortilla Strips
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Instructions
- Over medium-high heat, add olive oil to a large stockpan or dutch oven. Add onion, poblano pepper, carrots. Saute for 7 minutes. Add chicken stock, diced tomatoes, black beans, salt and pepper; bring to a boil. Reduce heat, cover and let simmer until carrots are tender, about 8-10 minutes. Stir in shredded chicken and cilantro. Divide soup mixture between bowls. Garnish with green onions, cilantro, lime wedges and tortilla strips.
- For tortilla strips: Use round pizza cutter to cut 1/2-inch tortilla strips. Spread out onto sheet pan, sprinkle with kosher salt. Bake at 375 degrees for 10 minutes.