Yields Makes 4 servings

How to Make It

Step 1
1

Rinse chicken; cut into 1-inch chunks.

Step 2
2

Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.

Step 3
3

In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.

Step 4
4

Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.

Step 5
5

Ladle soup over tortillas. Add lime juice to taste.

Ingredients

 1 pound boned, skinned chicken breasts
 2 fresh poblano chilies (also called pasillas; 5 to 6 oz. total)
 1/2 cup chopped onion
 8 cups fat-skimmed chicken broth
 6 corn tortillas (6 in.)
  About 1/4 cup lime juice

Directions

Step 1
1

Rinse chicken; cut into 1-inch chunks.

Step 2
2

Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.

Step 3
3

In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.

Step 4
4

Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.

Step 5
5

Ladle soup over tortillas. Add lime juice to taste.

Tortilla Soup