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Poblano Chicken Tortilla Soup Recipe

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★★★★★

4.3 from 253 reviews

This Poblano Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired dish featuring roasted poblano peppers, tender chicken breasts, and a medley of vegetables simmered in a spiced chicken broth. Finished with creamy richness and garnished with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges, this hearty soup is perfect for a cozy meal with a delightful kick.

Ingredients

Scale

Soup 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 for 15-20 minutes, turning occasionally until the skins are charred all over. Remove them from the oven, let cool, 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 cook for about 5 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
  3. Cook Chicken: Add the chicken breasts to the pot. Season with salt, pepper, ground cumin, chili powder, and smoked paprika. Sear the chicken for 3-4 minutes on each side until lightly browned.
  4. Add Chicken Broth and Vegetables: Pour in the chicken broth and add the diced tomatoes, roasted poblano pieces, corn kernels, and black beans. Stir everything together and bring the soup to a gentle boil.
  5. Simmer the Soup: Reduce the 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 to the soup pot.
  7. Stir in Cream: Add the heavy cream to the pot and stir well. Heat through for a few minutes to combine flavors.
  8. Taste and Adjust Seasoning: Sample the soup and add more salt, pepper, or spices if needed to suit your taste preferences.
  9. Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into strips and either pan-fry them in a little oil or bake them in the oven until crispy. Use these as a garnish just before serving.

Notes

  • Roasting the poblanos adds a smoky depth to the soup that is essential for authentic flavor.
  • You can make tortilla strips in advance and store in an airtight container to keep crispy.
  • For a lighter soup, substitute heavy cream with half-and-half or omit altogether.
  • Use canned black beans and corn for convenience or fresh/frozen if available.
  • This soup pairs beautifully with a squeeze of fresh lime and sliced avocado for creaminess and brightness.

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

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