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Poblano Chicken Tortilla Soup Recipe

Poblano Chicken Tortilla Soup Recipe
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★★★★★

5.3 from 22 reviews

This hearty and flavorful Poblano Chicken Tortilla Soup combines roasted poblano peppers, tender chicken, and a medley of spices simmered in a rich broth, finished with creamy touches and topped with crispy tortilla strips, avocado, and fresh cilantro for a comforting and delicious meal.

Ingredients

Scale

Peppers and Aromatics

  • 2 large poblano peppers
  • 1 small onion, diced
  • 3 cloves garlic, minced

Protein and Broth

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth

Spices

  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Additional Ingredients

  • 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

Garnishes

  • 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. Once cooled, peel off the skins, deseed, and chop into bite-sized pieces.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional 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 about 3-4 minutes to lock in flavor.
  4. Add Chicken Broth and Vegetables: Pour in the chicken broth. Add the diced tomatoes, chopped roasted poblanos, corn, and black beans to the pot. Stir well to combine all ingredients and bring the mixture to a gentle boil.
  5. Simmer: Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the chicken is fully cooked through.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
  7. Stir in Cream: Add the heavy cream to the soup and stir well. Allow it to heat through for a few minutes to create a rich and creamy texture.
  8. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or spices if needed.
  9. Prepare Tortilla Strips: While the soup is simmering, cut corn tortillas into strips and either pan-fry in a little oil until crispy or bake in the oven until golden to serve as a crunchy garnish.

Notes

  • You can roast the poblano peppers on a grill as an alternative to the oven for a smoky flavor.
  • If you prefer a spicier soup, add a pinch of cayenne pepper or chopped jalapeños.
  • For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
  • Use gluten-free corn tortillas to keep the recipe gluten-free.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Poblano chicken tortilla soup, roasted poblano soup, chicken tortilla soup, Mexican tortilla soup, creamy chicken soup, spicy chicken soup

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