Hominy adds mild corn flavor, while poblanos provide smokiness in this chicken tortilla soup recipe.
Spices like cumin, coriander and smoked paprika bring a bold flavor that’s balanced by fresh lime juice.
Line a large rimmed baking sheet with parchment paper.
Photo:Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Place tortillas on a cutting board.
Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips.
Arrange the strips in a single layer on the prepared baking sheet.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Bake, stirring halfway, until crispy, 10 to 12 minutes.
Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Transfer to a plate; shred and set aside.
Heat the remaining 1 tablespoon oil in the Dutch oven over medium heat.
Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes.
Stir in lime juice.
Sprinkle with the reserved tortilla strips.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Serve with cilantro, yogurt, pickled jalapenos and/or lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
