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Poblano Corn Chicken Tortilla Soup
Cooler nights call for a big, steamy bowl of tortilla soup—but this one’s a little different. Tomatillos bring a tangy pop, poblano peppers add gentle heat, and red enchilada sauce layers in that slow-simmered flavor (without the all-day simmer). It’s fresh enough for late summer with all that sweet corn, and cozy enough for the first crisp evenings. Load up the toppings and dinner’s done in one pot.
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