Ingredients

Instructions

1. 1
   Heat a large stockpot or Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onion, carrot and poblano. Cook, stirring frequently, until onions are soft, about 8 minutes.
2. 2
   Add stock, salt, black pepper and tomatoes. Stir and bring mixture to a boil.
3. 3
   Add crushed tortilla chips to stock mixture. Cover, reduce heat and simmer until carrot is tender, about 8 minutes. Stir in cilantro and chicken.
4. 4
   Divide soup evenly into bowls. Serve with optional toppings, if desired.