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Poblano Chicken Tortilla Soup

Creamy Poblano Chicken Tortilla Soup for Cozy Nights

Warm, hearty Poblano Chicken Tortilla Soup perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 poblano peppers Poblano Peppers Adds a smoky, mildly spicy flavor; substitute with Anaheim peppers for a milder option.
  • 2 tablespoons Olive Oil Used for sautéing the aromatics; can be replaced with vegetable oil or butter.
  • 1 medium Onion Provides sweetness and depth; yellow or white onions are best.
  • 3 cloves Garlic Enhances flavor with a robust aroma; fresh garlic is preferable to jarred.
  • 1 pound Boneless, Skinless Chicken Breasts Main protein source; can substitute with shredded rotisserie chicken for convenience.
  • 4 cups Chicken Broth Low-sodium broth is recommended.
  • 1 teaspoon Ground Cumin Adds warmth and depth to the flavor.
  • 1 teaspoon Chili Powder Provides heat and complexity.
  • 1 teaspoon Smoked Paprika Offers subtle smokiness; regular paprika can be substituted.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 can Diced Tomatoes Use fire-roasted for extra flavor.
  • 1 cup Corn Kernels Can use fresh or frozen.
  • 1 can Black Beans Can substitute with kidney beans or chickpeas.
  • 1 cup Heavy Cream Adds richness; substitute with half-and-half for a lighter option.
For the Toppings
  • 2 cups Tortilla Strips Garnish for texture.
  • 1/4 cup Fresh Cilantro Adds freshness; optional.
  • 1 medium Avocado Provides creaminess; slice for serving.
  • 2 lime Lime Wedges Offers brightness and acidity.

Equipment

  • large pot

Method
 

How to Make Poblano Chicken Tortilla Soup
  1. Preheat your oven to 425°F (220°C). Roast the poblanos for 15-20 minutes until charred. Let cool, then peel, deseed, and chop into bite-sized pieces.
  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 sauté for another minute.
  3. Add seasoned boneless, skinless chicken breasts to the pot, searing both sides for about 3-4 minutes until browned.
  4. Pour in chicken broth along with diced tomatoes, chopped poblanos, corn, and black beans. Stir and bring the soup to a gentle boil.
  5. Reduce heat to low and let the soup simmer for around 20 minutes, or until the chicken is cooked through.
  6. Remove the cooked chicken from the pot. Shred it using two forks, then return the shredded chicken to the pot.
  7. Mix in heavy cream and allow it to heat through.
  8. Taste your soup and adjust the seasoning by adding more spices, salt, and pepper.
  9. Cut corn tortillas into strips and pan-fry or bake until crispy.
  10. Optional: Garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

Taste as you go and adjust the salt and seasonings for balance. Store leftovers in an airtight container for up to 3 days.

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