What's for Dinner: Chicken-Poblano Tortilla Soup

Chicken Poblano Tortilla Soup - you could easily swap turkey leftovers for the chicken!

Yes or No: Leftovers are the best part of the Thanksgiving meal. If you vote Yes, as I do, then you will want to keep this recipe handy for later in the week. It calls for chicken but turkey will do just as well.
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While it’s just as satisfying and comforting as a traditional chicken tortilla soup, this version is a bit lighter than most and won’t weigh you down as you embark on the traditional post-Thanksgiving activities: power-shopping and football (watching or playing, either way). 

The Playlist: Even if this number did not have the word 'leftovers' in its title I might have to include it here because - wow, that's an awesome title! - They Fed the Sparrows Leftovers and Offered Grass to Scherfig's Turtle

The Verdict: Really good. Worth making even if you’re not trying to use up leftovers. I wish I had some now as a matter of fact. Be sure to use all the add-ins/garnishes: chopped avocado, crumbled tortillas, fresh herbs, and lime wedges. Yum!

Pro tip: Save the Thanksgiving turkey carcass in your freezer to make soup stock one cold wintry day. You’ll be thankful all over again!

Click on the photos to enlarge them and read the captions.

Printable Recipe- Chicken Poblano Tortilla Soup
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Chicken Poblano Tortilla Soup
Recipe source: Cooking Light

INGREDIENTS:

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion
• 1 cup chopped carrot
• 1 poblano pepper, finely chopped
• 4 cups unsalted chicken stock (such as Swanson)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-oz.) can unsalted diced tomatoes, undrained
• 4 ounces tortilla chips, divided
• 1/2 cup chopped fresh cilantro

Note: We have a cilantro hater in the house and substituted Mexican oregano and parsley for the cilantro. Still delicious!

• 6 ounces shredded skinless, boneless rotisserie chicken breast
• 6 ounces shredded skinless, boneless rotisserie chicken thigh

Note: Use home-cooked chicken or turkey if you prefer

• 1 avocado, diced
• 6 lime wedges
• Cilantro sprigs (optional)

DIRECTIONS:

• Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat.
• Add onion, carrot, and poblano; sauté 8 minutes.
• Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat.
• Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
• Stir in cilantro and chicken.
• Ladle about 1 1/3 cups soup into each of 6 bowls.
• Divide avocado among bowls.
• Coarsely crush remaining tortilla chips and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.