Go Back
- 2 large poblano peppers, roasted and chopped - 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 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) When preparing this soup, accurate measurements are key. Use a scale for the chicken. Fresh produce should be weighed for best results. A standard measuring cup works well for broth and canned goods. For spices, use teaspoons to ensure the right flavor balance. You can swap poblano peppers with Anaheim peppers for a milder taste. For chicken, use cooked rotisserie chicken to save time. If you're out of black beans, kidney beans work well too. You can also replace corn with frozen peas for a different texture. If you're vegan, use plant-based broth and omit the chicken. {{ingredient_image_1}} Start by roasting the poblano peppers. Preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast them for about 20 minutes. You want the skin to get charred and blistered. Once done, take them out of the oven. Put the peppers in a bowl and cover it with plastic wrap. This helps them steam for about 10 minutes. After cooling, peel off the skin, remove the stems and seeds, then chop the peppers into small pieces. Next, heat a large pot over medium heat and add one tablespoon of olive oil. Once the oil is hot, add one chopped onion. Sauté it for about 3-4 minutes until it softens. Then, stir in three minced garlic cloves and cook for one more minute. This will make your kitchen smell amazing! Now, add one pound of diced chicken breasts to the pot. Sprinkle in two teaspoons of ground cumin, one teaspoon of smoked paprika, and one teaspoon of chili powder. Add salt and pepper to taste. Cook for about 5-7 minutes until the chicken turns brown and is fully cooked. After that, stir in the roasted poblano peppers, one can of diced tomatoes (with juices), four cups of chicken broth, one cup of corn, and one cup of black beans. Bring it all to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all the flavors to blend together. Taste your soup and add more salt, pepper, or chili powder if needed. Once you are happy with the taste, it's time to serve. Ladle the soup into bowls, garnish with fresh chopped cilantro, and top with crispy tortilla strips. Serve with lime wedges on the side to add a zesty kick. Enjoy your delicious Poblano Chicken Tortilla Soup! Roasting poblano peppers brings out their sweetness. Start by preheating your oven to 450°F (230°C). Place the peppers on a baking sheet. Roast them for about 20 minutes. Watch for the skin to char and blister. This process adds depth to the soup. After roasting, cover the peppers with plastic wrap. This lets them steam for about 10 minutes. Once they cool, peeling them becomes easy. Remove the skin, seeds, and stem. Chop the peppers and add them to your soup. To boost flavor, use fresh spices. Ground cumin and smoked paprika are key. They add warmth and depth. You can also toss in a splash of lime juice. This adds brightness and balances the heat. Don’t forget to taste your soup as it cooks. Adjust the salt and pepper to your liking. Adding fresh cilantro at the end gives a nice finish. You can also use tortilla strips for crunch. These small touches elevate your soup. If time is short, use pre-cooked chicken. It saves cooking time and still tastes great. You can also use canned beans and frozen corn. They cut down prep time without losing flavor. Consider chopping your veggies ahead of time. Store them in the fridge for easy access. Lastly, make a big batch and freeze some. This way, you’ll have a quick meal ready when you need it. Pro Tips Roasting Poblano Peppers: Make sure to roast the peppers until the skins are charred for a deeper flavor. This adds a smoky richness to the soup. Seasoning the Chicken: Don't skip on seasoning the chicken well. A proper seasoning will enhance the overall flavor of the soup. Adjusting Spice Levels: Taste the soup before serving. You can easily adjust the spice level by adding more chili powder or a dash of hot sauce if you prefer more heat. Serving Suggestion: For a more filling meal, serve the soup with a side of warm tortillas or over a bed of rice. {{image_2}} You can easily make this soup vegetarian or vegan. Start by swapping the chicken for a mix of beans. Use chickpeas or lentils to add protein. For broth, choose vegetable broth instead of chicken broth. You can also add more veggies, like zucchini or bell peppers. These changes keep the soup hearty and filling. If you want more heat, add extra chili powder or diced jalapeños. You can also use spicier peppers, like serrano or habanero. For a mild version, skip the chili powder. You can add a dollop of sour cream or yogurt to cool it down. Always taste as you go to find your perfect heat level. Feel free to get creative with your ingredients. Instead of black beans, try pinto or kidney beans. You can also swap corn for diced potatoes for a different texture. If you love fresh herbs, add parsley or green onions instead of cilantro. This flexibility lets you create a soup that matches your taste. After you enjoy your Poblano Chicken Tortilla Soup, let it cool first. Use an airtight container to keep it fresh. Store the soup in the fridge for up to four days. If you want it to last longer, consider freezing it. When you're ready to eat again, reheating is a breeze. Pour the soup into a pot over medium heat. Stir it often to warm it evenly. If you need a quick option, use the microwave. Heat it in a microwave-safe bowl. Stir every minute to avoid hot spots. For long-term storage, freeze the soup in portions. Use freezer bags or containers. Leave some space at the top, as the soup will expand. Label the bags with the date. You can freeze it for up to three months. To serve, thaw it overnight in the fridge before reheating. Yes, you can use other peppers. Bell peppers add sweetness. Jalapeños bring heat. Each type gives a unique taste. This soup lasts about four days in the fridge. Store it in an airtight container. Always cool it before putting it away. You can serve it with tortilla strips for crunch. Lime wedges add a nice zing. A side salad or cornbread pairs well too. Yes, this soup is gluten-free. Just make sure the broth and toppings are gluten-free. Enjoy it worry-free! This blog post covered delicious ingredients and easy steps for making Poblano Chicken Tortilla Soup. We reviewed how to prepare, cook, and serve this dish. You learned about ingredient swaps and how to store leftovers. In closing, this soup is flexible and can suit many tastes. Use these tips to make your meal fun and tasty. Enjoy creating your version of this flavorful soup!

Poblano Chicken Tortilla Soup

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

Ingredients
  

  • 2 large poblano peppers, roasted and chopped
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 4 cups chicken broth
  • 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: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until the skin is charred and blistered. Remove from the oven, place peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skin, stem, and seed them, then chop the peppers.
  • Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Cook the Chicken: Add the diced chicken to the pot and season with cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
  • Combine Ingredients: Stir in the roasted poblano peppers, diced tomatoes (with juices), chicken broth, corn, and black beans. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes to allow the flavors to meld.
  • Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or additional chili powder if desired.
  • Serve: Ladle the soup into bowls, garnish with fresh cilantro, and top with crispy tortilla strips. Serve with lime wedges on the side for added zest.

Notes

Adjust the spice level by adding more or less chili powder.
Keyword chicken, poblano, soup, spicy, tortilla