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Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup
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Poblano Chicken Tortilla Soup is a comforting and vibrant dish combining smoky roasted poblano peppers, tender shredded chicken, and a rich, spiced chicken broth. Garnished with crispy tortilla strips, fresh cilantro, and a squeeze of lime, this soup offers a perfect balance of smoky heat, fresh acidity, and hearty protein. Easy to customize and ready in under an hour, it’s ideal for any season and a delightful meal for family or friends.

Ingredients

Scale

Main Ingredients

  • 4 roasted poblano peppers, peeled, seeded, and chopped
  • 2 cups cooked chicken breast, shredded
  • 6 cups chicken broth
  • 2 fresh tomatoes, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder

Garnishes

  • 4 corn tortillas, cut into thin strips and baked or fried until crisp
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: dollops of sour cream or crema
  • Optional: shredded cheese
  • Optional: sliced avocado

Additional Ingredients for Variations

  • Optional: black beans or extra corn (for vegetarian swap)
  • Optional: jalapeño or cayenne pepper for extra heat
  • Optional: crema or shredded cheese for creaminess
  • Optional: cooked quinoa or rice for added bulk
  • Optional: smoked paprika or chipotle peppers in adobo for smoky enhancement

Instructions

  1. Roast the Poblanos: Roast the poblano peppers over an open flame, under a broiler, or on a hot skillet until their skins blister and char. Allow them to cool, then peel off the skins, remove seeds, and finely chop the peppers to release their smoky flavor.
  2. Prepare the Base: In a large pot, heat a splash of olive oil and sauté the diced onions and minced garlic until translucent and fragrant, creating the flavor foundation for the soup.
  3. Build the Soup: Add the chopped roasted poblanos, diced fresh tomatoes, chicken broth, ground cumin, and chili powder to the pot. Stir well and bring the mixture to a gentle simmer to allow the flavors to meld beautifully.
  4. Add the Chicken: Incorporate the cooked, shredded chicken into the simmering soup. Let it warm through thoroughly so the chicken absorbs the rich flavors.
  5. Prepare Tortilla Strips: Cut corn tortillas into thin strips and bake or fry them until crisp. These strips will be used as a crunchy garnish to add texture contrast to the soup.
  6. Finish and Serve: Ladle the hot soup into bowls and top each serving with the crispy tortilla strips, freshly chopped cilantro, and a squeeze of lime juice to brighten the flavors. Add optional garnishes like sour cream, shredded cheese, or avocado as desired.

Notes

  • Roast poblanos carefully to avoid excessive charring, which can make the soup bitter.
  • Use homemade chicken broth if possible for a deeper, richer soup flavor.
  • The soup tastes even better the next day as the flavors continue to develop.
  • Add tortilla strips just before serving to keep them crunchy.
  • Adjust spices, salt, and lime juice gradually to suit your taste preferences perfectly.

Nutrition

Keywords: Poblano Chicken Tortilla Soup, Mexican Soup, Chicken Soup, Spicy Soup, Roasted Poblano, Comfort Food

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