Description
Poblano Chicken Tortilla Soup is a hearty, comforting dish that blends smoky roasted poblanos with tender shredded chicken, fresh vegetables, and warm spices. Topped with crispy tortilla strips and a splash of lime, this flavorful soup offers a perfect balance of textures and tastes, ideal for any season and easily customizable to your preferred spice level or dietary needs.
Ingredients
Scale
Main Ingredients
- 4 poblano peppers, roasted, peeled, seeded, and chopped
- 1.5 pounds chicken breast or thighs, boneless, skinless
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Toppings
- 1 cup crispy tortilla strips (store-bought or homemade)
- Sour cream or Mexican crema (optional)
- Sliced avocado (optional)
- Chopped scallions (optional)
- Shredded Monterey Jack or cheddar cheese (optional)
Instructions
- Roast and Prepare Poblanos: Roast the poblano peppers over an open flame, grill, or under the broiler until their skins are charred and blistered. Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel away the charred skin, remove seeds, and roughly chop the peppers.
- Sauté Aromatics: Heat 1-2 tablespoons of oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened, fragrant, and translucent, about 3-5 minutes, to create a flavorful base.
- Add Chicken and Spices: Add the chicken pieces to the pot with the sautéed aromatics. Sprinkle in ground cumin, chili powder, salt, and black pepper. Stir well to coat the chicken with spices, and cook until the chicken is lightly browned, about 5 minutes.
- Pour in Broth and Tomatoes: Add diced tomatoes (with their juices) and chicken broth to the pot. Bring to a gentle boil, then reduce the heat to low and let the soup simmer, uncovered, for about 20 minutes or until the chicken is cooked through and the flavors meld.
- Shred Chicken and Add Veggies: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, then stir in the corn kernels and chopped roasted poblano peppers. Simmer for an additional 5 minutes to heat through and blend flavors.
- Final Touches: Remove the pot from heat and stir in fresh lime juice and chopped cilantro for brightness and freshness. Ladle the soup into bowls and top each serving with crispy tortilla strips and any optional garnishes like sour cream, sliced avocado, scallions, or shredded cheese.
Notes
- Roast Poblanos Well: Make sure to get a good char on the peppers to maximize smokiness.
- Use Bone-In Chicken: For extra flavor, use bone-in chicken and shred after cooking.
- Don’t Skip the Lime: Fresh lime juice brightens and balances the dish.
- Make Your Own Tortilla Strips: Cut corn tortillas into thin strips and bake or lightly fry for fresh, crunchy toppings.
- Simmer Slowly: Slow simmering melds flavors and ensures tender chicken.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Poblano Chicken Tortilla Soup, Mexican soup, chicken soup, spicy soup, roasted poblano, tortilla strips, comforting soup, gluten free soup
