Chicken Poblano Soup

Specially for my Bachelor girls. A quick and easy entree for laid back entertaining. Some tricks for making your food fat free as well.

CHICKEN POBLANO SOUP
Serves: 6
Cooking time: 20 mins

A - Aromatics
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 poblano chilis, seeded and finely chopped (I used jalapenos today cos that's what I had in the fridge)

B - Liquids
1 can chopped fire-roasted tomatoes (Muir Glen makes a good one)
4 cups chicken stock (store bought or homemade - if homemade, store in fridge overnight and skim the white layer of fat off before using)
2 cups water
1/2 tsp salt
1 tsp epazote, a Mexican spice (optional)

C - Meat
3 chicken breasts, cooked and shredded

D - Tortillas (OK, this is not fat free)
Corn tortillas (approx 12)
Grapeseed oil (or any other oil with a high smoke point)
Chili olive oil (optional - I like to use a bit of chili oil to add a kick.)

E - Other garnishings (pick and combine as you like)
Cheese, shredded (Monterey Jack, which you can find fat free) (I used the Butter Queso I had in my fridge today)
Scallions or cilantro, chopped
1 avocado, sliced
Romaine Lettuce, julienned
Lime wedges

*****

A - In a 5 quart dutch oven or other pot, fry the chopped onion in 1 tbsp of olive oil. Just as they soften and get translucent, add the garlic and poblano. The reason you add the garlic second is so that it doesn't brown and get bitter.

B - Stir in the canned tomatoes, stock, water and salt. Bring to a boil. Lower heat and simmer for 20 mins.

C - Add shredded chicken.

D - While the soup is simmering, prepare the tortilla strips. In a skillet, heat up a half-half combination of grapeseed oil and chili olive oil (if using) - about 1/2 inch high. Using a pair of kitchen scissors, cut each tortilla in half and each half in strips about 1/4 inch wide. Deep fry in the oil until crispy and slightly browning at the edges. Remove and rest on kitchen towels to drain the excess oil. You'll probably have to do this in 3-4 batches, depending on the size of your skillet.

E - Serve soup with garnishings on the side, so that your guests can pick and choose according to their tastes.