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Chicken
Chicken Soups
Chicken Tortilla Soup
Ingredients 
2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic, chopped fine
1 poblano chile, stemmed, seeded & chopped
4 cups low-sodium chicken broth
1 can (about 14 oz) diced tomatoes, drained
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 ½ cup cooked chicken, shredded
1 ripe avocado
½ cup shredded Monterey Jack cheese
½ cup tortilla chips
Chopped fresh cilantro
Directions
Makes 4 Servings
Heat oil in large saucepan over medium heat. Add onion & garlic and cook until starting to soften, approximately 3 minutes. Add poblano & continue cooking for 2 minutes or until onions are tender. Stir in broth and tomatoes. Season with salt & pepper. Bring to a boil, reduce heat; cover and simmer 15 minutes. Add chicken; return to simmer until chicken is heated through.
To serve, divide soup among 4 bowls. Peel & pit the avocado, then slice thinly. Top each bowl of soup with avocado and shredded cheese; garnish with crumbled chips and chopped cilantro.
