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Poblano Chicken Tortilla Soup Recipe

Poblano Chicken Tortilla Soup Recipe
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★★★★★

4.8 from 16 reviews

This Poblano Chicken Tortilla Soup is a flavorful and comforting dish featuring roasted poblano peppers, tender chicken, and a blend of spices simmered in a rich broth. Topped with crispy tortilla strips, fresh cilantro, and creamy avocado slices, this soup is perfect for a satisfying meal any day of the week.

Ingredients

Scale

Main 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

For Garnish

  • 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. Remove from the oven and 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 sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Cook Chicken: Add the chicken breasts to the pot and season with salt, pepper, ground cumin, chili powder, and smoked paprika. Sear the chicken on both sides for 3-4 minutes each to lock in the flavors.
  4. Add Chicken Broth and Vegetables: Pour in the chicken broth along with the diced tomatoes, roasted poblano peppers, corn, and black beans. Stir everything together and bring it to a gentle boil.
  5. Simmer: Reduce the heat and let the soup simmer for about 20 minutes or until the chicken is fully cooked and tender.
  6. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup.
  7. Stir in Cream: Add the heavy cream to the pot and stir well. Let it heat through for a few minutes to create a creamy texture.
  8. Taste and Adjust: Sample the soup and adjust seasoning by adding more salt, pepper, or spices according to your preference.
  9. Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into strips and pan-fry or bake them until crispy to use as a garnish.

Notes

  • Roasting the poblano peppers adds a smoky flavor that enhances the soup’s depth.
  • For a spicier version, consider adding diced jalapeño or chipotle peppers.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • To make it dairy-free, substitute heavy cream with coconut cream or omit it altogether.
  • For added texture, garnish with shredded cheese or crushed tortilla chips.

Nutrition

Keywords: Poblano Chicken Tortilla Soup, Mexican chicken soup, spicy chicken soup, tortilla soup, roasted poblano peppers

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