If you’re craving a hearty, comforting bowl of soup with layers of smoky, spicy, and creamy flavors, you’re in for a treat with this Poblano Chicken Tortilla Soup Recipe. It’s packed with roasted poblano peppers, tender chicken, and vibrant ingredients that come together into the ultimate cozy meal you’ll want on repeat.
Why You’ll Love This Recipe
- Rich, smoky flavor: Roasting the poblanos adds a beautiful depth that makes each spoonful unforgettable.
- Perfect balance of textures: Tender chicken, creamy broth, crisp tortilla strips, and fresh garnishes create a symphony of sensation.
- Simple yet impressive: With straightforward ingredients and easy steps, anyone can whip up this flavorful soup at home.
- Flexible and customizable: You can easily tweak spices or add toppings to fit your taste or dietary needs.
Ingredients You’ll Need
Crafting this Poblano Chicken Tortilla Soup Recipe is all about fresh, accessible ingredients that build rich, rounded flavors. Each component plays a role, from the smoky roasted poblanos to the creamy finish, resulting in a soul-satisfying bowl.
- Poblano Peppers: Roasted to bring out a smoky sweetness that’s the star of the soup.
- Chicken Breasts: Provides lean protein and a tender bite after simmering in the broth.
- Chicken Broth: The liquid base that infuses the soup with comforting savory notes.
- Onion and Garlic: Aromatics that build foundational flavors.
- Spices (cumin, chili powder, smoked paprika): Combine for warm, smoky, and slightly spicy depth.
- Tomatoes, Corn, and Black Beans: Add color, sweetness, and heartiness that make this soup filling.
- Heavy Cream: For a luscious, velvety texture that rounds out the spices.
- Tortilla Strips and Fresh Garnishes: Crispy and bright finishing touches to elevate every bite.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Poblano Chicken Tortilla Soup Recipe is how easy it is to make it your own! Whether you’re adjusting for spice levels, dietary restrictions, or simply mixing up flavors, these variations help you customize without losing that original magic.
- Make it vegetarian: Skip the chicken and double the black beans or add sautéed mushrooms for extra umami.
- Spice it up: Add a diced jalapeño or a few dashes of hot sauce for a fiery kick that wakes up your taste buds.
- Dairy-free option: Swap heavy cream for coconut milk for creaminess without dairy.
- Use rotisserie chicken: For a shortcut, shredded rotisserie chicken works beautifully and saves time.
How to Make Poblano Chicken Tortilla Soup Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 425°F (220°C) and placing those poblano peppers on a baking sheet. Roast them for 15-20 minutes, turning occasionally until you see a delicious char all over. After roasting, let them cool just enough to handle, then peel off the skins, deseed, and chop into bite-sized pieces. This step builds the signature smoky flavor that makes this soup unforgettable.
Step 2: Sauté Aromatics
In a large pot, heat up your olive oil over medium heat and toss in the diced onion. Let it soften and become translucent, which usually takes about 5 minutes. Then add the minced garlic and cook for just another minute, until the kitchen fills with that irresistible garlicky aroma. This is the flavor base that starts the magic.
Step 3: Cook the Chicken
Place the chicken breasts into the pot and season generously with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on each side for about 3-4 minutes, just until it gains a bit of color and those spices toast slightly. This locks in flavor before adding the liquids.
Step 4: Add the Broth and Veggies
Pour in the chicken broth along with the diced tomatoes, roasted poblano pieces, corn kernels, and black beans. Give everything a good stir to combine, then bring the pot to a gentle boil, letting all those vibrant ingredients meld together beautifully.
Step 5: Simmer to Perfection
Reduce the heat so the soup simmers softly and cook uncovered for about 20 minutes or until the chicken is fully cooked and tender. This simmer lets the flavors deepen and all those spices come alive in the broth.
Step 6: Shred the Chicken and Finish the Soup
Take the chicken breasts out of the pot and shred them with two forks into bite-sized pieces. Return the shredded chicken to the pot, then stir in the heavy cream, allowing it to warm through for a few minutes. Taste and adjust seasoning with salt, pepper, or more spices if you like.
Step 7: Prepare Crispy Tortilla Strips
While the soup simmers, slice corn tortillas into thin strips and pan-fry or bake them until they’re golden and crispy. These crunchy strips add the perfect contrast to this silky, smoky soup—an absolute must!
Pro Tips for Making Poblano Chicken Tortilla Soup Recipe
- Roast with care: Char the poblanos evenly but watch closely to avoid burning—they should be smoky, not bitter.
- Spice layering: Toast your spices briefly with the chicken to enhance their aroma and deepen the soup’s flavor.
- Creamy finish: Stir the heavy cream in off the heat or on low so it doesn’t curdle, keeping the soup luxuriously smooth.
- Tortilla texture: For extra crispness, bake tortilla strips on a wire rack instead of a flat pan to allow air circulation.
How to Serve Poblano Chicken Tortilla Soup Recipe
Garnishes
To elevate your soup experience, pile on fresh garnishes like chopped cilantro, creamy avocado slices, crispy tortilla strips, and a wedge of lime to squeeze for a burst of bright acidity. Each garnish adds a fresh texture or zing that complements the smoky soul of the soup beautifully.
Side Dishes
This soup pairs wonderfully with simple sides like warm corn tortillas, Mexican street corn salad, or a crisp green salad to balance out the richness. A dollop of sour cream or a sprinkle of cotija cheese on the side also keeps things festive and flavorful without overpowering.
Creative Ways to Present
Serve your Poblano Chicken Tortilla Soup Recipe in rustic bowls with tortilla strips standing tall on top and vibrant garnishes arranged like a colorful garden. For a twist, ladle the soup into edible tortilla bowls or mini cast-iron skillets for a fun, memorable presentation that will impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, keeping that deep smoky flavor intact. It’s perfect for quick lunches or warming dinners throughout the week—just skip the tortilla strips until serving to keep them crunchy.
Freezing
This soup freezes beautifully! Cool it completely, then transfer to freezer-safe containers. Freeze for up to 3 months. For best texture, wait to add avocado or fresh garnishes until after reheating, as those don’t freeze well.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge or freezer, simply stir in a bit of broth or water to loosen it up to your preferred consistency.
FAQs
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Can I use canned poblano peppers instead of fresh ones?
While fresh poblanos provide the best smoky flavor when roasted, canned poblanos can be a convenient substitute. Just be sure to rinse them and adjust seasoning, as canned versions might have added salt or a milder taste.
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Is this soup spicy?
This Poblano Chicken Tortilla Soup Recipe carries a gentle warmth from the poblanos and spices but isn’t overwhelmingly spicy. You can easily adjust the heat by adding jalapeños or extra chili powder if you prefer a bolder kick.
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What can I use instead of heavy cream?
If you want a lighter or dairy-free version, coconut milk or cashew cream work wonderfully to provide a creamy texture without compromising the flavor.
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How do I make crispy tortilla strips at home?
Cut corn tortillas into thin strips and either pan-fry them in a bit of oil until golden and crisp or lay them on a baking sheet and bake at 375°F for 10-15 minutes, flipping halfway through, until they’re crunchy and perfect for topping your soup.
Final Thoughts
This Poblano Chicken Tortilla Soup Recipe is one of those dishes that feels like a warm hug on a chilly day — smoky, creamy, and packed with comforting flavors that satisfy both body and soul. Once you try it, I promise it will become a beloved staple in your recipe rotation. So go ahead, roast those poblanos and dive into a bowl of pure deliciousness!
PrintPoblano Chicken Tortilla Soup Recipe
This Poblano Chicken Tortilla Soup is a vibrant and hearty Mexican-inspired dish that combines roasted smoky poblano peppers, tender chicken, beans, corn, and a blend of spices simmered in a flavorful broth. Finished with a splash of cream and garnished with crispy tortilla strips, fresh cilantro, avocado, and lime wedges, it offers a comforting and satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Vegetables and Aromatics
- 2 large poblano peppers
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- Avocado, sliced, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Protein
- 1 pound boneless, skinless chicken breasts
Pantry & Spices
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) diced tomatoes
- 1/2 cup heavy cream
- Tortilla strips, for garnish
Instructions
- Roast Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until the skins are charred and blistered. Remove from oven, let cool, then peel off the skins, deseed, and chop into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook Chicken: Add the chicken breasts to the pot. Season with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken for 3-4 minutes on each side until lightly browned.
- Add Chicken Broth and Ingredients: Pour in the chicken broth, then add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir well and bring the mixture to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer for about 20 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot.
- Stir in Cream: Add the heavy cream and allow it to warm through for a few minutes, blending it into the soup for a creamy texture.
- Taste and Adjust: Taste the soup and adjust seasoning as needed by adding more salt, pepper, or spices according to your preference.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into strips. You can pan-fry them until crispy or bake them in the oven to use as garnish for the soup.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, sliced avocado, and lime wedges for squeezing over the top.
Notes
- Roasting the poblanos adds a smoky depth of flavor that is essential to the soup.
- You can use leftover cooked chicken instead of cooking raw chicken breasts.
- For a lighter option, substitute heavy cream with half-and-half or omit it altogether.
- Homemade tortilla strips can be baked as a healthier alternative to frying.
- Adjust the spice levels to your taste by varying the amount of chili powder and smoked paprika.
