I started making this several years ago from a combo of recipes, and I absolutely love it! It's packed with both smoky and fresh flavors, along with a good amount of optional spice. It's probably never been the same twice because I tend to use a variety of ingredients, mostly peppers, depending on what I have and how much time I have. So for the peppers, choose your favorites and spice level.
Ingredients:
1-2 chicken breasts (I use 1, Sadie uses 2)
1-2 limes, juiced
1 onion, diced
2 poblano chili peppers (or 1 large bell pepper of any color)
2 jalapeños, diced small (optional)
2 chipotles in adobo sauce, diced (more for more smoky/spicy)
1 can diced tomatoes
1 can black beans (optional)
4-6 cups chicken broth (I use low sodium)
cilantro bunch, chopped
shredded cheese (I use colby jack)
corn tortillas
avocado (optional)
extra virgin olive oil
chili powder
cumin
smoked paprika
salt, pepper
If I'm using poblano peppers, I generally roast them first. Coat with olive oil and broil until starting to char, then peel them and chop up. Set oven to 350, cover chicken breast with a little olive oil, salt and pepper and bake until cooked through.
While chicken breast is baking, heat soup pot, add olive oil, and sauté onions. If not roasting the peppers, add diced peppers to onions and continue to sauté. Then add diced chipotles in adobo until heated through. Add beans (if using), then tomatoes and cook for a couple minutes. Add chicken broth, stir well, and bring to a simmer.
Once chicken breast is removed from oven, let cool at least 5 minutes, then dice and add to simmering soup.
Also while soup is simmering, cut several corn tortillas into strips. Then either fry them in oil on the stove or spray them with cooking spray and bake until crispy and slightly tan colored.
Season soup liberally with cumin, chili powder, smoked paprika, salt, some pepper, and any other favorites. Stir and taste, adding any additional spices if needed. Add lime juice, stir, and take off heat. Ladle into bowls, top with shredded cheese, cilantro, avocado, and tortilla strips.
