2 fresh poblano chilies (also called pasillas; 5 to 6 oz. total)
1/2 cup chopped onion
8 cups fat-skimmed chicken broth
6 corn tortillas (6 in.)
About 1/4 cup lime juice
How to Make It
Rinse chicken; cut into 1-inch chunks.
Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
Ladle soup over tortillas. Add lime juice to taste.