Poblano Corn Chicken Tortilla Soup - A Coach Kristin Favorite
"I am really in to making soups in the slow cooker these days given the fact that the inversion we are having is bone chilling. I wanted to share a simple healthy recipe with everyone."
Enjoy! - Coach Kristin 
Poblano Corn Chicken Tortilla Soup
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
kosher salt and pepper
4 tomatillos, skin removed and diced
2 carrots, chopped
2 poblano peppers, sliced
3 cups homemade or store-bought red enchilada sauce
3-4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts (I doubled and used 2-pounds for more protein)
2 cups fresh corn kernels
1/2 cup fresh cilantro, chopped
tortilla chips, avocado, and cheddar for serving
lime wedges
1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften.
2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squeeze a lime over top.
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