Poblano Corn Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Mexican-style soup with poblano peppers, corn, and topped with tortilla chips. Brothy and warming with fresh cilantro and lime, it's perfect for a filling, satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 1 sweet onion, chopped
- kosher salt and pepper
- 4 tomatillos, skin removed and diced
- 2 carrots, chopped
- 2 poblano peppers, sliced
- 3 cups homemade or store-bought red enchilada sauce
- 3-4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh corn kernels
- 1/2 cup fresh cilantro, chopped
- tortilla chips, avocado, and cheddar for serving
- lime wedges
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2650mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1438mg
- Calcium
- 312mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.