Tortilla Soup

4 Servings

NOTES :

1 Lb Chicken Breast, Boned & Skinned
2 Poblano Chilies, Fresh
1/2 Cup Onion, Chopped
8 Cups Chicken Broth
6 Corn Tortillas
Lime Juice

Rinse chicken and cut into 1 inch chunks. Rinse chilies, trim and discard stems, seeds and veins. Cut chilies lengthwise into 1/8 to 1/4 inch strips. In a 4-5 quart pan over high heat, bring chilies, onion and broth to a boil. Reduce heat, cover and simmer for 5 minutes. Add chicken, cover and simmer until meat is no longer pink

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