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Poblano Chicken Tortilla Soup Recipe

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★★★★★

4.6 from 148 reviews

This Poblano Chicken Tortilla Soup is a rich and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, black beans, corn, and a creamy broth. Topped with crunchy tortilla strips, fresh cilantro, sliced avocado, and lime wedges, this soup is perfect for a comforting and nutritious meal.

Ingredients

Scale

Main 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

Garnishes

  • Tortilla strips, for garnish
  • Fresh cilantro, for garnish
  • Avocado, sliced, for serving
  • Lime wedges, for serving

Instructions

  1. Roast Poblano Peppers: 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 the skins are charred and blistered. Remove from the 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 diced onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Cook Chicken: Place the chicken breasts in the pot and season with salt, pepper, ground cumin, chili powder, and smoked paprika. Sear the chicken on each side for 3-4 minutes until browned.
  4. Add Broth and Vegetables: Pour in the chicken broth, then add diced tomatoes, chopped roasted poblanos, corn kernels, and black beans. Stir to combine and bring the soup to a gentle boil.
  5. Simmer: Reduce the heat and let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
  7. Add Cream: Stir in the heavy cream and allow the soup to warm through for a few minutes to combine flavors.
  8. Taste and Adjust Seasoning: Sample the soup and adjust salt, pepper, or spices as desired for your preferred flavor balance.
  9. Prepare Tortilla Strips: While the soup simmers, prepare tortilla strips by cutting corn tortillas into strips and pan-frying or baking them until crispy to use as a crunchy garnish.

Notes

  • To roast poblanos without an oven, you can char them over a gas stove flame or grill them until blackened.
  • Use fresh corn if available for a sweeter flavor, or frozen corn kernels as a convenient alternative.
  • For a lighter soup, substitute heavy cream with half-and-half or evaporated milk.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Garnish with additional toppings like shredded cheese or jalapeño slices for more texture and heat.

Keywords: poblano chicken tortilla soup, Mexican chicken soup, roasted poblano recipe, chicken tortilla soup, easy Mexican soup

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