2 medium chicken breasts, cut into bite-sized pieces
2 tablespoons of olive oil
1 cup of diced onion
1/2 cup of diced poblano
1 good pinch of salt
1 good pinch of pepper
1 can of fire-roasted tomatoes
5 cups of water
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chicken bouillon
1/2 teaspoon of smoked paprika
1/2 teaspoon cumin
1/2 teaspoon of coriander
1/2 teaspoon of herbs de Provence
2 bay leaves
5 cloves of garlic, sliced
2 tablespoons of the adobo sauce from chipotles in adobo
4 cups of tortellini
To garnish:
chopped scallion
sliced radishes
cut limes
avocado
cilantro
sour cream
Heat a DariusCooks Dutch oven until it’s hot, then add in the olive oil and chicken. Cook for a few minutes, then add int he onion, poblano, and season with salt and pepper. Once the onions are transluscent, add in the remaining ingredients except the adobo sauce and tortellini. Cover and cook on medium high heat for about 20 minutes.
At this point, taste the soup and adjust the salt, if necessary.
Lastly, add in the adobo and the tortellini and cook for 5 minutes more. Serve while hot with your garnish of choice.
