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Simple Rotisserie Chicken Tortilla Soup

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Ingredients

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	4 tablespoons olive oil, divided
	1 large yellow onion, roughly chopped
	2 small poblano peppers, stemmed, seeded, and coarsely chopped
	3 garlic cloves, thinly sliced
	1 (4 lb) rotisserie chicken, meat pulled from bones into large pieces and skin reserved
	kosher salt & freshly ground black pepper
	2 teaspoons ground cumin
	2 teaspoons ground coriander
	2 teaspoons ground paprika
	1 (15 1/2 ounce) can black beans, drained and rinsed
	1 1/2 cups fresh corn (or frozen)
	6 cups low sodium chicken broth
	1/2 cup packed roughly chopped cilantro leaf, plus additional for serving
	2 - 4 tablespoons freshly squeezed lime juice, plus additional lime wedges for serving
	corn tortilla chips, for serving

Nutritional information

1038.5

Calories

624 g

Calories From Fat

69.4 g

Total Fat

22.2 g

Saturated Fat

261.5 mg

Cholesterol

436.9 mg

Sodium

31.2 g

Carbs

8 g

Dietary Fiber

4.2 g

Sugars

73.7 g

Protein

743g

Serving Size

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Simple Rotisserie Chicken Tortilla Soup

Name: Simple Rotisserie Chicken Tortilla Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: : 4; : 1; : 2; : 3; : 1; : 2; : 2; : 2; : 1; : 1 1/2; : 6; : 1/2; : 2 - 4

Features:

Cuisine:

American

Where does 1038.5 calories per serving come from? Was that figure supposed to be divided between 6 servings?

35 min
Serves 6
Easy

Ingredients

4
1
2
3
1
2
2
2
1
1 1/2
6
1/2
2 - 4

Directions

Simple Rotisserie Chicken Tortilla Soup, Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup , Where does 1038 5 calories per serving come from? Was that figure supposed to be divided between 6 servings?, Loved this recipe Easy & tasty I didn’t have fresh poblano chilis so added can of chopped chilis I had Avocado on top added richness After cooking all day in preparation for Thanksgiving, this was a light & easy dinner Husband had 2 bowls

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Steps

Done

Preheat a Large Pot Over High Heat. Add Olive Oil, Swirl to Coat, and Add Onions, Poblanos, Garlic, and Reserved Chicken Skin. Season With Salt and Pepper and Cook Until Softened and Beginning to Turn Golden in Spots, 5 Minutes. Make a Well in the Center of the Pot. Add Remaining 1 Tablespoon Olive Oil and Add Cumin, Coriander and Paprika. Stir to Coat and Toast Until Fragrant, Stirring, 1 Minute. Stir to Combine. Add Black Beans, Corn, and Chicken Broth. Bring to a Simmer. Add Chicken Meat and Heat Just Until Warmed Through. Remove Chicken Skin Pieces and Discard. Add Cilantro and Season With Salt, Pepper, and Lime Juice to Taste.

Done

Place a Few Chips at the Bottom of Each Serving Bowl. Fill With Soup and Top Each Portion With Jalapeo Slices, Cheddar, Scallions, Sour Cream, Lime Wedges, Additional Cilantro, and Additional Tortilla Chips. Serve.