Rotisserie Chicken Tortilla Soup - cooking recipe

Ingredients

4 tablespoons olive oil, divided
1 large yellow onion, roughly chopped
2 small poblano pepper, stemmed, seeded, and coarsely chopped
3 garlic cloves, thinly sliced
1 (4 lb) rotisserie chicken, meat pulled from bones into large pieces and skin reserved
kosher salt & freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 cups fresh corn (or frozen)
6 cups low sodium chicken broth
1/2 cup packed roughly chopped cilantro leaf, plus additional for serving
2 -4 tablespoons freshly squeezed lime juice, plus additional lime wedges for serving
corn tortilla chips, for serving
2 jalapenos, thinly sliced, for serving
1 cup coarsely grated cheddar cheese, for serving
2 scallions, thinly sliced, for serving
3/4 cup sour cream, for serving

Preparation

Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeno slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.