Tortilla Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped

• 4 cloves garlic, chopped

• 1/4 poblano
• 6 chicken breasts, boneless
• 1 tablespoon ancho chili powder
• 2 teaspoon cumin
• 2 teaspoon dried cilantro
• 2 teaspoon mexican oregano
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 6 cups chicken broth, low-sodium canned
• 1 cup corn kernels, fresh or frozen
• 2 cans fire roasted tomatoes
• 1/4 cup fresh cilantro leaves
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• About a dozen corn tortilla chips, broken a bit
• Lime wedges
• tex-mex cheese
• sour cream

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, poblano, chicken breasts, chili powder, cumin, cilantro, oregano, salt and pepper and cook until the onion softens, about 5 minutes. Add the chicken broth, tomatoes and corn, bring to a boil, reduce the heat slightly, and simmer, covered for 60 minutes. Remove chicken breasts, shred the meat and return to the pot and cook for 5 minutes more.  Add the cilantro leaves and lime juice, and serve.  Top individual bowls with tortilla chips, cheese, sour cream, and serve with lime wedges, if desired.