Poblano Chicken Tortilla Soup Recipe

There is something incredibly comforting and deeply satisfying about a bowl of Poblano Chicken Tortilla Soup. This vibrant soup brings together the smoky, mild heat of roasted poblano peppers with tender shredded chicken, rich broth, and a delightful medley of textures from sweet corn to creamy avocado. It is a perfect meal to warm you up on chilly days or impress friends at your next dinner gathering. Once you try this recipe, it will become one of your go-to favorites for both its bold flavors and wholesome goodness.

Ingredients You’ll Need

The magic of this Poblano Chicken Tortilla Soup lies in its simplicity and thoughtful combination of ingredients. Each item plays a critical role, layering flavor and creating a perfect balance between smoky, savory, and fresh elements. You don’t need anything fancy to make this dish sing—just fresh, quality staples.

• 2 large poblano peppers: Roasting these brings out a deep, smoky flavor that forms the soup’s heart.
• 2 tablespoons olive oil: For sautéing aromatics and adding a subtle richness.
• 1 small onion, diced: Adds a mild sweetness and depth to the soup base.
• 3 cloves garlic, minced: Infuses the broth with an irresistible savory aroma.
• 1 pound boneless, skinless chicken breasts: Tender protein that soaks up all the delicious seasonings.
• 4 cups chicken broth: The flavorful liquid that brings the entire soup to life.
• 1/2 teaspoon ground cumin: Adds an earthy warmth, elevating the overall taste.
• 1 teaspoon chili powder: Delivers a gentle, smoky heat that complements the poblanos.
• 1/2 teaspoon smoked paprika: Enhances the smoky complexity without overwhelming heat.
• Salt and pepper, to taste: Essential seasonings for perfect balance.
• 1 can (15 oz) diced tomatoes: Provides acidity and body to the broth.
• 1 cup corn kernels (fresh or frozen): Adds sweetness and a pop of texture.
• 1 cup black beans, drained and rinsed: Brings earthiness and extra protein.
• 1/2 cup heavy cream: Makes the soup luxuriously creamy without weighing it down.
• Tortilla strips, for garnish: Crispy contrast that completes the experience.
• Fresh cilantro, for garnish: Bright herbaceous notes that refresh every bite.
• Avocado, sliced, for serving: Silky richness that pairs beautifully with spices.
• Lime wedges, for serving: A zesty kick to brighten the entire bowl.

How to Make Poblano Chicken Tortilla Soup

Step 1: Roast the Poblano Peppers

Start by preheating your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for about 15 to 20 minutes, turning every so often until their skins are beautifully charred. This roasting step is crucial—it not only softens the peppers but also adds that signature smoky flavor that defines the soup. Once roasted, cool the peppers before peeling off their skins, removing seeds, and chopping them into bite-sized pieces.

Step 2: Sauté Aromatics to Build Flavor

Heat the olive oil in a large pot over medium heat. Toss in the diced onions and sauté for about five minutes until they turn translucent and fragrant. Then add the minced garlic, cooking for another minute to release those wonderful savory scents. This step lays the aromatic foundation, bringing depth and sweetness to the broth.

Step 3: Cook the Chicken with Spices

Place the chicken breasts directly in the pot and season them generously with salt, pepper, cumin, chili powder, and smoked paprika. Sear each side for three to four minutes until the chicken is nicely browned but not fully cooked through. This not only locks in juices but infuses the chicken with robust flavors from the spices.

Step 4: Combine Broth and Vegetables

Pour in the chicken broth and add diced tomatoes, roasted poblano pieces, corn kernels, and black beans. Give everything a good stir, then bring the mixture to a gentle boil. The tomatoes start to break down and the flavors begin to mingle beautifully, building that rich, hearty soup base.

Step 5: Let It Simmer

Lower the heat to maintain a gentle simmer, and cook the soup for about 20 minutes or until the chicken is thoroughly cooked and tender enough to shred. This simmering step allows all the ingredients to marry and develop that signature comfort-food goodness.

Step 6: Shred the Chicken

Remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Then return the shredded chicken to the pot, ensuring it’s evenly distributed within the soup.

Step 7: Stir in the Cream

Pour in the heavy cream to add a silky texture and mellow out the spices just a touch. Allow the soup to heat through for a few minutes, stirring occasionally so the cream blends perfectly with the broth.

Step 8: Final Taste and Adjustments

Give your Poblano Chicken Tortilla Soup a taste and adjust the seasoning as needed. Whether it’s a pinch more salt, a dash of pepper, or an extra sprinkle of chili powder, this is your chance to make the soup truly yours.

Step 9: Prepare the Tortilla Strips

While your soup simmers, chop corn tortillas into thin strips and either pan-fry in a bit of oil or bake until crispy. These crispy tortilla strips are essential—they add a contrasting crunch that makes every spoonful unforgettable.

How to Serve Poblano Chicken Tortilla Soup

Garnishes

The best part about serving this soup is the garnishes. Crisp tortilla strips provide a delightful crunch, while fresh cilantro infuses a burst of bright herbal flavor. Creamy slices of avocado offer a cool, buttery counterpoint to the smoky broth. Don’t forget a squeeze of fresh lime for that perfect zing to lift all the flavors.

Side Dishes

Though hearty on its own, pairing the Poblano Chicken Tortilla Soup with warm, soft cornbread or a simple side salad can turn your meal into a feast. A light Mexican-style slaw or a bowl of refried beans will make the experience even more satisfying and vibrant.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out mini pumpkins or individual bread bowls to impress guests. You might also sprinkle crumbled queso fresco or cotija cheese on top for an extra layer of creaminess and saltiness. Layering flavors and textures in the presentation elevates the meal to a celebration-worthy dish.

Make Ahead and Storage

Storing Leftovers

Poblano Chicken Tortilla Soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors even deepen and meld further overnight, making your leftovers just as delicious as the first serving.

Freezing

If you want to keep this soup longer, it freezes well without losing much of the fresh flavor or creamy texture. Transfer cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Keep the tortilla strips and avocado fresh to add after reheating.

Reheating

To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it thickens too much. Avoid reheating in the microwave at high heat to prevent curdling of the cream. Add fresh garnishes after warming for the best taste.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or even some roasted sweet potatoes to keep it hearty and delicious.

What can I substitute for poblano peppers?

If poblanos aren’t available, you can substitute with mild green bell peppers for less heat and smokiness or Anaheim peppers for a a bit more bite, though they won’t provide quite the same depth of flavor.

Is it necessary to roast the peppers?

Roasting is definitely recommended because it intensifies the smoky flavor that defines this soup. If you’re short on time, you can skip roasting but the soup won’t have quite the same depth.

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Using rotisserie chicken is a great shortcut. Just add it shredded in the last few minutes of cooking to warm through, which cuts down prep time significantly.

How spicy is this Poblano Chicken Tortilla Soup?

This soup has a gentle warmth mainly from the smoky poblanos and chili powder. It’s mild enough for most palates but you can always add chopped jalapeños or hot sauce for extra heat if you like it spicy.

Final Thoughts

There’s nothing quite like the soul-soothing goodness of Poblano Chicken Tortilla Soup. Its smoky, creamy, and vibrant flavors come together effortlessly thanks to simple ingredients and straightforward steps. Whether you’re sharing it with family or enjoying a cozy night in, this soup will warm not just your body but your heart. Give it a try soon—you’ll be so glad you did!

Print