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Poblano Chicken Tortilla Soup Recipe

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4.7 from 93 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer: Reduce heat to low and let the soup simmer for about 20 minutes, or until the chicken is fully cooked through.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot.
  7. 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.
  8. Taste and Adjust: Taste the soup and adjust seasoning as needed by adding more salt, pepper, or spices according to your preference.
  9. 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.
  10. 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.

Find it online: https://cookedbyclara.com/poblano-chicken-tortilla-soup-recipe/