Name: Poblano Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 large poblano peppers; 2 tablespoons olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 pound boneless, skinless chicken breasts; 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 cup corn kernels (fresh or frozen); 1 cup black beans, drained and rinsed; 1/2 cup heavy cream; Tortilla strips, for garnish; Fresh cilantro, for garnish; Avocado, sliced, for serving; Lime wedges, for serving

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Introduction

Poblano Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, smoky roasted poblanos, and hearty vegetables in a creamy broth. It’s perfect for a cozy dinner and easy enough for weeknight cooking.

A close-up view of a dark rustic bowl filled with a reddish-orange soup with shredded chicken pieces spread inside. On top, there is a dollop of white sour cream, bright green avocado slices on the right side, and fresh green cilantro leaves placed in the center. Around the bowl, there are lime wedges and tortilla chips, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large poblano peppers
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
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 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1/2 cup heavy cream
Tortilla strips, for garnish
Fresh cilantro, for garnish
Avocado, sliced, for serving
Lime wedges, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally until charred. Remove from oven, let cool, peel off skins, deseed, and chop into bite-sized pieces.
Step 2: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Step 3: Add chicken breasts to the pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for 3-4 minutes.
Step 4: Pour in chicken broth. Add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring to a gentle boil.
Step 5: Reduce heat and simmer the soup for about 20 minutes, until the chicken is cooked through.
Step 6: Remove chicken from the pot and shred it with two forks. Return shredded chicken to the soup.
Step 7: Stir in heavy cream and let heat through for a few minutes.
Step 8: Taste the soup and adjust seasoning as needed with salt, pepper, or spices.
Step 9: Meanwhile, prepare tortilla strips by cutting corn tortillas into strips and pan-frying or baking them until crispy.

Tips & Variations

For extra heat, add a diced jalapeño with the onions or sprinkle in some cayenne pepper.
Use rotisserie chicken to save time and add smoky flavor.
Swap heavy cream for coconut milk for a dairy-free option with a subtle sweetness.
Top with shredded cheese or a dollop of sour cream for extra richness.
Serve with lime wedges to brighten the flavors just before eating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. Tortilla strips are best served fresh but can be stored separately in a sealed bag for a day or two to maintain crispness.

How to Serve

A rustic dark brown bowl filled with bright red tomato-based soup with shredded chicken mixed throughout the broth, topped with a dollop of white sour cream, fresh green cilantro leaves, and several chunky slices of creamy green avocado; the bowl rests on a light wooden coaster against a white marbled background with lime wedges around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable broth instead. You can also add extra beans or vegetables like zucchini or bell peppers for more substance.

How do I roast poblanos without an oven?

You can char poblanos directly over a gas burner or on a grill, turning often until the skin is blackened and blistered. Then proceed with peeling and chopping as usual.