Step 1

Step 1: Sauté the Vegetables and SpicesIn a large soup pot, heat the vegetable oil over medium heat. Add the onion and poblano pepper, cooking for about 5 minutes until softened. Stir in the garlic, jalapeños, cumin, and chili powder. Cook for another 1-2 minutes to bloom the spices.

Step 3

Step 2: Blend the Broth and TortillasIn a blender, combine the chicken broth and tortillas. Blend until smooth, then pour the mixture back into the pot with the sautéed vegetables.

Step 5

Step 3: Add the Tomatoes and ChickenStir in the fire-roasted tomatoes, crushed tomatoes, and shredded chicken. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 15 minutes to allow the flavors to meld.

Step 7

Step 4: Adjust the SeasoningTaste the soup and adjust the salt, pepper, or spices as needed. If desired, stir in a bit of shredded Monterey Jack cheese to add creaminess to the broth.

Step 9

Step 5: Serve and GarnishLadle the soup into bowls and garnish with shredded cheese, fresh cilantro, and tortilla chips for extra crunch. Serve warm and enjoy!