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–+ servings
Poblano Chicken Tortilla Soup

Savory Poblano Chicken Tortilla Soup for Cozy Nights

Warm up with this hearty Poblano Chicken Tortilla Soup, combining smoky poblanos and tender chicken for a comforting dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 large Poblano Peppers Roasted for smokiness
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion Diced, yellow or red preferred
  • 3 cloves Garlic Minced
  • 2 large Boneless, Skinless Chicken Breasts Can use rotisserie chicken
  • 6 cups Chicken Broth Low-sodium preferred
  • 1 teaspoon Ground Cumin Adjust for less intensity
  • 1 tablespoon Chili Powder Ancho powder can be an alternative
  • 1 teaspoon Smoked Paprika Regular paprika can be used
  • to taste Salt and Pepper For seasoning
  • 1 can Diced Tomatoes Canned, or fresh when in season
  • 1 cup Corn Kernels Frozen is fine
  • 1 can Black Beans Can substitute with pinto beans
  • 1/2 cup Heavy Cream For a lighter option, omit or use half-and-half
For Toppings
  • 2 cups Tortilla Strips Fresh or store-bought
  • 1/4 cup Fresh Cilantro Chopped, substitute with parsley if needed
  • 1 medium Avocado Optional
  • 4 wedges Lime For serving

Equipment

  • Pot
  • Baking Sheet
  • skillet
  • Measuring Cups
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Roast poblano peppers at 425°F for 15–20 minutes until charred. Cool, peel, deseed, and chop.
  2. In a pot, heat olive oil over medium heat; sauté onion for 5 minutes. Add garlic and cook for 1 minute.
  3. Season chicken with salt, pepper, cumin, chili powder, and smoked paprika. Sear in the pot for 3–4 minutes per side.
  4. Add chicken broth, diced tomatoes, roasted poblanos, corn, and black beans to the pot. Stir and bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes.
  6. Shred chicken into bite-sized pieces and return to the soup.
  7. Stir in heavy cream and heat through for 2–3 minutes.
  8. Taste and adjust seasoning as needed.
  9. Prepare tortilla strips by frying or baking until golden and crispy.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 950mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store soup in an airtight container up to 3 days in the fridge, or freeze for 3 months. Store tortilla strips separately for crunch.

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