Chicken, Wild Mushroom and Goat Cheese Tortilla Soup

Serves 6 to 8

2 T. vegetable oil
1 onion, chopped
2-3 cloves garlic, minced
1 lb. wild mushrooms, torn into bite-size pieces
1 t. ground cumin
generous pinch Mexican oregano
2 poblanos, roasted, peeled, seeded and diced
6 c. chicken broth
1 c. cooked chicken, diced
lime juice, to taste
salt, to taste
freshly ground black pepper, to taste
4 handfuls lightly crushed tortilla chips
1/2 cup crumbled goat cheese
2 t. chopped cilantro

Heat the vegetable oil in a large saucepan. Add the onion and garlic and saute 4-5 minutes or until soft. Add the mushrooms and saute 2-3 minutes more. Add the cumin and oregano and saute another 30 seconds until aromatic. Add the poblanos and chicken broth,bring to a boil, reduce to a simmer, and let simmer for 20 minutes. Stir in the chicken, and let simmer 2 minutes more. Remove from the heat and season with lime juice, salt and pepper. Ladle soup into bowls, and garnish each bowl with a handful of tortilla chips, a spoonful of crumbled goat cheese, and cilantro.

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