My Mexican riff on onion soup – with tortilla strips, chicken, onions, and poblano peppers – topped with a Mexican cheese blend.
Heat 2 tablespoons of olive oil in a large, heavy bottomed pan. Add the onions and peppers. Sprinkle with a large pinch of salt and a little black pepper.
Bring the heat up until the vegetables start to sizzle well, then reduce the heat to medium low. Cook, stirring frequently, until the onions and peppers are very soft.