Tortilla Soup with Plantain Chips

Posted by Maria Guzman on


  • 1 oz dried ancho or pasilla negro chiles (approximately two peppers)
  • 2 cups chicken broth, divided
  • 28 oz can diced tomatoes, divided
  • 3 garlic cloves
  • ½ cup cilantro, fresh
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 ½ cups white onion, diced
  • 1 poblano pepper, deseeded and diced
  • 1 teaspoon dried oregano
  • 1.5 teaspoons sea salt
  • 1 cup water
  • 2 cups cooked shredded chicken
  • 4.5 ounce bag Artisan Tropic Plantain Strips


  1. Heat a small skillet to medium heat and cut open the dried chiles and remove the seeds and then tear them in to large pieces and toast them for about 3 minutes.
  2. Place the toasted chiles in a blender with one cup of broth and diced tomato. Then add the garlic, cilantro and lime and blend until mixture is smooth. 
  3. Heat a large soup pot to medium heat and add the olive oil. Once the oil is heated add the onion and poblano peppers and sauté for about five minutes or until onions are translucent.
  4. Add the remaining tomato and chicken broth and stir. Add the blended chile sauce, salt, oregano and water and then place a lid on the soup and let simmer for 20-25 minutes.
  5. Add the shredded chicken and let simmer for another five minutes.
  6. Grab a handful of Artisan Tropic Sea Salt Plantain strips and place them in a zip lock bag and use the palm of your hand to crush them in to tiny pieces.
  7. Scoop about a ¼ cup of crushed chips in the bottom of soup bowl. Ladle the soup on top of the crushed plantains and then serve with more cilantro, lime and plantain strips


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