Although we are in the middle of our Indian Summer in San Francisco, I have been craving soup – not a creamy one but a light, broth and just the right amount of flavors, kind of like this one:
Ingredients
- 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
- 2 cups fresh corn kernels
- 1/2 cup fresh cilantro, chopped
- tortilla chips, avocado, and cheddar for serving
- lime wedges
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