Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 poblano peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 cups cooked chicken breast, shredded
  • 4 oz low-fat cream cheese, softened and cubed
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • salt to taste
  • black pepper to taste
  • 2 cups corn tortilla strips
  • 1/2 cup shredded Mexican blend cheese
  • 1 medium avocado, sliced

Instructions:

  1. Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion and poblano peppers, stirring frequently for 5–7 minutes until the onions are translucent and the peppers have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the fire-roasted tomatoes with their juice, chicken broth, cumin, smoked paprika, and chili powder. Bring to a simmer.
  4. Stir in the shredded cooked chicken breast and allow the soup to simmer for 15-20 minutes to integrate flavors.
  5. Reduce heat to low and stir in the cubed low-fat cream cheese, stirring constantly until completely melted and the broth is velvety.
  6. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Season with salt and black pepper to taste.
  7. Ladle into bowls and garnish with corn tortilla strips, shredded Mexican blend cheese, and sliced avocado.