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–+ servings
Poblano Chicken Tortilla Soup

Creamy Poblano Chicken Tortilla Soup for Cozy Nights

This Poblano Chicken Tortilla Soup is a comforting, smoky dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pieces Poblano Peppers Substitute with green bell peppers for milder taste.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 small Onion, diced Yellow or white works best.
  • 3 cloves Garlic, minced Fresh garlic is highly recommended.
  • 1 pound Boneless, Skinless Chicken Breasts Can replace with cooked rotisserie chicken.
  • 4 cups Chicken Broth Feel free to use low-sodium.
  • 0.5 teaspoon Ground Cumin Swap with coriander if desired.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 0.5 teaspoon Smoked Paprika Regular paprika can be used.
  • Salt and Pepper Adjust according to your taste preferences.
  • 1 can, 15 oz Diced Tomatoes Use fire-roasted for enhanced flavor.
  • 1 cup Corn Kernels Fresh or frozen works well.
  • 1 cup Black Beans Drained and rinsed.
  • 0.5 cup Heavy Cream Replace with coconut cream for dairy-free.
For the Garnishes
  • Tortilla Strips Bake or pan-fry for crunchy texture.
  • Fresh Cilantro Optional garnish.
  • Avocado, sliced Optional, but delightful.
  • Lime Wedges Adds zesty freshness.

Equipment

  • Oven
  • Large pot
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Roast the poblano peppers on a baking sheet at 425°F (220°C) for 15-20 minutes, turning halfway through.
  2. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until soft, then add minced garlic and sauté for 1 minute.
  3. Add chicken breasts to the pot. Season with salt, pepper, cumin, chili powder, and smoked paprika. Sear for 3-4 minutes on each side until brown.
  4. Pour in chicken broth, diced tomatoes, roasted poblanos, corn, and black beans. Stir well and bring to a gentle boil for 5 minutes.
  5. Reduce heat and let the soup simmer uncovered for 20 minutes to meld flavors.
  6. Shred the cooked chicken and return it to the pot.
  7. Stir in heavy cream and heat through for a few minutes.
  8. Taste the soup and adjust seasoning if necessary.
  9. Prepare tortilla strips while the soup simmers; pan-fry or bake until crispy.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

For the best experience, serve with crispy tortilla strips and garnished with fresh cilantro, avocado, and lime wedges.

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