3cupsshredded cooked chickenor diced or however you like them to look, I like to shred into bite-sized pieces
1quarthomemade or low-salt chicken broth
115-ounce can diced tomatoes, lightly choppedor use Fire Roasted diced tomatoes
2poblano peppersseeded and diced (I cut all my peppers and onion into large pieces and then processed them in my food processor using quick on/off pulses, you just want to chop them do not pulverize them)
2AnaheimCalifornia chilis, seeded and diced
2jalapeño peppersseeded and diced
1cupdiced white onionabout ½ large
½cuppico de gallo or salsa
Salt and pepperto taste
3 - 4corn tortillascut into strips and baked until crisp (you could also fry them in oil, but I prefer to bake them)
Optional IngredientsOptional but good
Thinly sliced radish
If using the food processor to chop: Place your pepper and onion chunks into the work bowl of the processor, then using on/off pulses, pulse until finely chopped, but still with some texture.In a Dutch oven or other deep pot, heat the oil over medium-low heat; add the peppers and onion and sauté, stirring occasionally until soft, about 5 minutes. Add the chicken broth, tomatoes, and pico de gallo or salsa; simmer 30 minutes. Add the chicken and optional beans if using, and cook 15 minutes more.
While the soup is simmering, prepare your tortilla chips. Cut small corn tortillas into half, then into strips. Spray with cooking spray and season with salt and optional chili powder. Toss and place into a 325°F oven; cook for about 10 minutes, stirring once or twice, until crisp.
Ladle soup into warmed bowls; top with tortilla strips and selected optional ingredients. Ole!
Store leftover soup, without the tortillas or toppings, in a container in the refrigerator for up to a week. Freeze for longer storage.