SMF Kitchen
@smfchicken
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Soup
1 1/2 tablespoons
Olive oil
2
Poblano peppers, seeded and diced
1
Onion, diced medium
4 cloves
Garlic, minced
1 (4.5 oz) can
Diced green chilis
1 (14.5oz) can
Fire roasted diced tomatoes
4 cups
Low sodium chicken broth
6
1
Lime, juiced
Kosher salt
1
Avocado, pitted and diced
1/2 cup
Mexican cheese blend
Fresh cilantro leaves, cleaned and dried
- Heat oil in a large Dutch oven over medium heat.
- Add peppers and onion and cook until onion is soft and translucent, about 6-8 minutes.
- Add garlic and cook an additional minute.
- Stir in green chilis and fire roasted tomatoes and cook for 3 minutes.
- Add broth, bring to a simmer and add chicken thighs.
- Cover pot and simmer until chicken is completely cooked through, about 15-20 minutes.
- Once cooked, tear into shreds with tongs or forks.
- Add lime juice and season to taste with salt.
- Serve with avocado, cheese, cilantro and baked tortilla strips.
Baked Corn Tortilla Strips*
8 (6")
Corn tortillas
Avocado oil cooking spray (or any other variety)
Baked Tortilla Strips
- Preheat oven to 350°F.
- Cut tortillas in half and then into 1/8" strips.
- Place strips in a bowl and spray with avocado oil cooking spray tossing to coat strips evenly.
- Spray baking sheet with cooking spray and arrange strips in a single layer on the pan.
- Bake until crisp and lightly browned, about 15 minutes.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Yield: 6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Soup
1 1/2 tablespoons
Olive oil
2
Poblano peppers, seeded and diced
1
Onion, diced medium
4 cloves
Garlic, minced
1 (4.5 oz) can
Diced green chilis
1 (14.5oz) can
Fire roasted diced tomatoes
4 cups
Low sodium chicken broth
6
1
Lime, juiced
Kosher salt
1
Avocado, pitted and diced
1/2 cup
Mexican cheese blend
Fresh cilantro leaves, cleaned and dried
- Heat oil in a large Dutch oven over medium heat.
- Add peppers and onion and cook until onion is soft and translucent, about 6-8 minutes.
- Add garlic and cook an additional minute.
- Stir in green chilis and fire roasted tomatoes and cook for 3 minutes.
- Add broth, bring to a simmer and add chicken thighs.
- Cover pot and simmer until chicken is completely cooked through, about 15-20 minutes.
- Once cooked, tear into shreds with tongs or forks.
- Add lime juice and season to taste with salt.
- Serve with avocado, cheese, cilantro and baked tortilla strips.
Baked Corn Tortilla Strips*
8 (6")
Corn tortillas
Avocado oil cooking spray (or any other variety)
Baked Tortilla Strips
- Preheat oven to 350°F.
- Cut tortillas in half and then into 1/8" strips.
- Place strips in a bowl and spray with avocado oil cooking spray tossing to coat strips evenly.
- Spray baking sheet with cooking spray and arrange strips in a single layer on the pan.
- Bake until crisp and lightly browned, about 15 minutes.
