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To make Poblano Chicken Tortilla Soup, gather these key ingredients: - 2 large poblano peppers, roasted and diced - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with juices - 4 cups chicken broth (preferably low-sodium) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper, to taste - 1 tablespoon olive oil - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained These ingredients work together to create a rich and tasty soup. Adding garnishes can enhance your soup's look and taste. Here are some great options: - Fresh cilantro, chopped - Tortilla strips for crunch - Lime wedges for a zesty kick These toppings let you customize each bowl to your liking. Sometimes, you might not have all the ingredients on hand. Here are some easy swaps: - Use rotisserie chicken for quick prep. - Swap black beans with kidney beans or chickpeas. - If you lack fresh poblano peppers, try canned ones or even bell peppers. These substitutions keep the soup tasty while making it easier to prepare. {{ingredient_image_2}} Roasting poblano peppers brings out their deep, smoky flavor. Start by preheating your oven to 450°F (230°C). Place the peppers on a baking sheet in a single layer. Roast them for about 20 minutes. You want the skin to get charred and blistered. Once done, remove them from the oven. Put the peppers in a bowl and cover it with plastic wrap. This traps steam and helps loosen the skin. After 10 minutes, when they cool, peel off the charred skin, remove the stem and seeds, and chop them up. Next, heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, add a finely chopped onion. Sauté it for about 3-4 minutes. You want it to turn translucent. Then, stir in 3 minced garlic cloves. Cook for another minute. The garlic should be fragrant but not browned. This step builds the base for your soup's flavor. Now it’s time to cook the chicken. Add 1 pound of cut chicken breasts to the pot. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Season with salt and pepper to taste. Cook for 5-7 minutes. Stir occasionally until the chicken pieces are browned and fully cooked through. Once the chicken is done, it’s time to combine everything. Stir in the roasted poblano peppers, 1 can of diced tomatoes with their juices, 4 cups of chicken broth, 1 cup of corn kernels, and 1 cup of black beans. Bring this mixture to a boil. Then, reduce the heat to a simmer. Let the soup cook for about 20 minutes. Stir occasionally to blend those delicious flavors. After 20 minutes, taste the soup. Adjust the seasoning as needed. You might want more salt, pepper, or chili powder. This step is key to making sure your soup hits the right flavor notes. Ladle the hot soup into bowls. Garnish with chopped fresh cilantro. Top each bowl with crispy tortilla strips for crunch. Serve with lime wedges on the side. Squeezing lime over the soup gives it a fresh kick. For a fun touch, use colorful bowls and place extra cilantro and tortilla strips on the table. This allows guests to customize their own bowls. Enjoy your flavorful and hearty dish! Roasting poblano peppers brings out their rich flavor. Preheat your oven to 450°F (230°C). Place your peppers on a baking sheet. Roast them for about 20 minutes. Look for the charred skin. After roasting, put the peppers in a bowl and cover with plastic wrap. This traps steam and makes peeling easier. Wait 10 minutes before handling. Peel off the skin, then remove the stem and seeds. Chop the roasted peppers into small pieces. This adds great depth to your soup. To cook chicken right, cut it into bite-sized pieces. This helps it cook evenly. Use boneless, skinless chicken breasts. Heat olive oil in your pot over medium heat. Add the chicken and season it well. Use cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring often. Look for a nice golden brown color. This gives the chicken a great taste and texture. Spices are key to making this soup pop. Ground cumin gives warmth. Smoked paprika adds a touch of smokiness. Chili powder boosts the heat. Use these wisely to match your taste. Always taste the soup before serving. You can add more spices if needed. A little extra chili powder can really enhance the flavor. Serve your soup hot in colorful bowls. Garnish with fresh cilantro and crispy tortilla strips. This adds texture and looks great. Squeeze lime over each bowl for a zesty kick. If you have leftovers, let the soup cool first. Store it in airtight containers in the fridge. It can last for 3-4 days. For longer storage, freeze it in portions. Reheat gently on the stove for best taste. Pro Tips Roasting Poblano Peppers: For enhanced flavor, roast the peppers until they are charred. This will give your soup a smoky depth. Seasoning the Chicken: Make sure to season the chicken well with the spices before cooking to ensure every bite is flavorful. Adjusting Spice Levels: Taste the soup towards the end of cooking and adjust the spices according to your heat preference. Serving Suggestions: Serve with fresh lime wedges and extra cilantro for added brightness and freshness to the dish. {{image_4}} If you want a meat-free version, try bean and corn tortilla soup. Use the same base of roasted poblano peppers. Swap out chicken for a mix of black beans and kidney beans. Here’s how to make it: - Ingredients: - 2 large poblano peppers, roasted and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with juices - 4 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 tablespoon olive oil - 1 cup corn kernels (fresh or frozen) - Fresh cilantro, chopped (for garnish) - Tortilla strips (for topping) - Lime wedges (for serving) This soup is rich and filling with lots of flavor. If you like heat, add jalapeños. They give the soup a nice kick. Here’s how to include them: - Ingredients: - 2 large poblano peppers, roasted and diced - 1-2 jalapeños, diced (adjust to taste) - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with juices - 4 cups chicken broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper, to taste - 1 tablespoon olive oil - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - Fresh cilantro, chopped (for garnish) - Tortilla strips (for topping) - Lime wedges (for serving) Start by sautéing the jalapeños with the onions. This adds depth to the soup. For a creamy twist, make a creamy poblano chicken tortilla soup. This version is rich and smooth. - Ingredients: - 2 large poblano peppers, roasted and diced - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with juices - 4 cups chicken broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 cup heavy cream or coconut milk - Salt and pepper, to taste - 1 tablespoon olive oil - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - Fresh cilantro, chopped (for garnish) - Tortilla strips (for topping) - Lime wedges (for serving) Add the cream at the end of cooking. Stir gently to keep it smooth. This soup is perfect for a cozy night in. You should store any leftover Poblano Chicken Tortilla Soup in an airtight container. Allow the soup to cool to room temperature before sealing it. Properly stored, it lasts for up to four days in the fridge. Make sure to label the container with the date so you can track freshness. If you want to freeze the soup, let it cool completely first. Pour the soup into freezer-safe bags or containers. Remove as much air as possible before sealing. The soup can be frozen for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. When reheating, do it slowly on the stove or in the microwave. If using the stove, add a splash of water or broth to prevent drying. Heat until the soup is hot throughout. Stir it well while reheating for even heat distribution. Enjoy your comforting bowl of soup! You can enjoy Poblano Chicken Tortilla Soup with many tasty sides. Some great options include: - Cornbread: Soft and sweet, it pairs well with the soup's heat. - Tortilla Chips: Crunchy chips add texture and fun. - Guacamole: Creamy avocado dip balances the soup's spices. - Fresh Salad: A light salad with lime dressing cools the palate. While fresh poblano peppers taste best, you can use canned ones. Canned peppers often lack some flavor and texture but still work in a pinch. Be sure to drain them well before adding to the soup. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Reheat it on the stove or in the microwave before serving. Yes, you can make this soup ahead of time. It tastes even better the next day as flavors meld. Just store it in the fridge and reheat when you are ready to enjoy. I recommend using boneless, skinless chicken breasts. They cook quickly and stay juicy. If you prefer dark meat, boneless thighs can also work well. Absolutely! You can make this soup in a slow cooker. Simply add all the ingredients to the cooker and cook on low for 6 to 8 hours. This method allows the flavors to blend nicely. Poblano Chicken Tortilla Soup is a tasty dish with simple steps. We covered essential ingredients, cooking methods, and variations. I hope you feel ready to make your own delicious soup. Remember, this recipe is flexible, so have fun with it! Use the tips for great results, and don't skip the garnishes. Your soup's flavor will shine. Enjoy making it for friends and family!

Poblano Chicken Tortilla Soup

A flavorful and hearty soup made with roasted poblano peppers, chicken, and spices, topped with tortilla strips and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large poblano peppers, roasted and diced
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes with juices
  • 4 cups chicken broth (preferably low-sodium)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • for garnish fresh cilantro, chopped
  • for topping tortilla strips
  • for serving lime wedges

Instructions
 

  • Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Arrange the poblano peppers on a baking sheet in a single layer. Roast for about 20 minutes or until the skin is charred and blistered. Remove from the oven, transfer the peppers to a bowl, and cover with plastic wrap to trap steam. Let them sit for 10 minutes to soften. Once cool enough to handle, peel off the charred skin, remove the stem and seeds, and chop the peppers into small pieces.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. When the oil is shimmering, add the chopped onion and sauté for approximately 3-4 minutes until translucent and softened. Then stir in the minced garlic and sauté for another minute, ensuring it becomes fragrant but doesn't brown.
  • Cook the Chicken: Add the diced chicken to the pot. Season with ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are browned and fully cooked through.
  • Combine the Ingredients: Stir in the roasted poblano peppers, the can of diced tomatoes with their juices, the chicken broth, corn, and black beans. Bring the mixture to a vigorous boil, then reduce the heat to a simmer. Allow the soup to cook for about 20 minutes, stirring occasionally, to let all the delicious flavors meld together.
  • Adjust Seasoning: After 20 minutes, taste the soup and adjust the seasoning as necessary. Add more salt, freshly ground black pepper, or a sprinkle of additional chili powder to suit your preference for spice.
  • Serve: Ladle the hot soup into bowls and garnish with a generous sprinkle of fresh cilantro. Top each bowl with crispy tortilla strips for an added crunch. Serve with lime wedges on the side for squeezing over the soup for a fresh, zesty flavor kick.

Notes

To elevate the presentation, consider serving the soup in colorful bowls and placing additional cilantro and tortilla strips on the table for guests to customize their bowls.
Keyword chicken, poblano, soup, spicy, tortilla