There’s something incredibly comforting about a bowl of Poblano Chicken Tortilla Soup that feels like a warm hug on a chilly evening. I first stumbled upon this recipe during my early days working in restaurant kitchens in the States, and it quickly became a family favorite, especially when my little one was obsessed with dipping just about everything into ketchup. This soup has that perfect balance of smoky heat, tender chicken, and crispy tortilla strips that bring everyone to the table. It’s the kind of dish that invites you to slow down and savor both the flavors and the company around you.
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Why You’ll Love This Poblano Chicken Tortilla Soup
This Poblano Chicken Tortilla Soup stands out because it’s layered with smoky, vibrant flavors without being too intimidating for home cooks. The gentle kick from roasted poblanos makes it exciting but approachable, a nuance I learned to appreciate while experimenting with Mexican ingredients in professional kitchens. Plus, it’s incredibly versatile—perfect for busy weeknights or a relaxed weekend meal. I love how it comes together quickly but tastes like you’ve been simmering it all afternoon, a little magic that makes feeding my family feel special without the fuss.
Ingredients You’ll Need for This Poblano Chicken Tortilla Soup
The key to this dish lies in selecting the right ingredients that bring out the deep, smoky flavors without overpowering the chicken’s natural tenderness. I always reach for fresh, firm poblanos and use homemade or quality store-bought chicken broth to build a rich base. If you’re like me, growing up in England where smoky chilies weren’t always at hand, this recipe is a great way to introduce new flavors gently. Don’t worry if you can’t find fresh poblanos—there are simple swaps to keep the soul of the soup intact.
- 2 large poblano peppers, roasted, peeled, and sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels (fresh or frozen)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Crunchy tortilla strips (store-bought or homemade)
- Optional: sliced avocado and shredded cheese for topping
Substitutions: If fresh poblanos aren’t available, use mild green chilies or anaheim peppers. For a vegetarian version, swap chicken broth with vegetable broth and omit the chicken.
Nutrition Facts
- Calories: Approximately 280 per serving
- Protein: 25g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g (naturally from tomatoes and corn)
- Sodium: 520mg (can be reduced with low-sodium broth)
Cozy Up with This Creamy Poblano Chicken Tortilla Soup Recipe
Learn how to make delicious Poblano Chicken Tortilla Soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients that bring out the deep, smoky flavors without overpowering the chicken’s natural tenderness. I always reach for fresh, firm poblanos and use homemade or quality store-bought chicken broth to build a rich base. If you’re like me, growing up in England where smoky chilies weren’t always at hand, this recipe is a great way to introduce new flavors gently. Don’t worry if you can’t find fresh poblanos—there are simple swaps to keep the soul of the soup intact.
- 2 large poblano peppers, roasted, peeled, and sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels (fresh or frozen)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Crunchy tortilla strips (store-bought or homemade)
- Optional: sliced avocado and shredded cheese for topping
Substitutions: If fresh poblanos aren’t available, use mild green chilies or anaheim peppers. For a vegetarian version, swap chicken broth with vegetable broth and omit the chicken.
Instructions
- Start by roasting the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap to steam for 10 minutes, then peel off the skins and slice thinly. This step adds that signature smoky depth.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Pour in the chicken broth, then add the roasted poblanos, diced tomatoes, and corn. Bring the soup to a gentle simmer and let it cook for 15 minutes to meld the flavors.
- Add the shredded cooked chicken to the pot and stir through. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to warm the chicken through.
- Just before serving, stir in fresh lime juice to brighten the flavors. Ladle the soup into bowls and garnish with chopped cilantro, crunchy tortilla strips, and if you like, sliced avocado and a sprinkle of cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Poblano Chicken Tortilla Soup
- Start by roasting the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap to steam for 10 minutes, then peel off the skins and slice thinly. This step adds that signature smoky depth.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Pour in the chicken broth, then add the roasted poblanos, diced tomatoes, and corn. Bring the soup to a gentle simmer and let it cook for 15 minutes to meld the flavors.
- Add the shredded cooked chicken to the pot and stir through. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to warm the chicken through.
- Just before serving, stir in fresh lime juice to brighten the flavors. Ladle the soup into bowls and garnish with chopped cilantro, crunchy tortilla strips, and if you like, sliced avocado and a sprinkle of cheese.
Tips for Making the Best Poblano Chicken Tortilla Soup
Getting this soup just right is about building layers of flavor, and a few simple techniques make all the difference. Roasting your poblanos yourself is worth the little extra effort—it transforms the soup from ordinary to unforgettable. When I first moved to the U.S., I often relied on canned peppers, but nothing beats that smoky char from fresh roasting. Also, using leftover chicken or a rotisserie bird means less fuss and more flavor, which is a lifesaver on busy days. Learn more: Cozy Up with This Creamy Swedish Meatball Soup Recipe
- Roast poblanos until well-charred for authentic smoky flavor
- Use homemade or low-sodium chicken broth to control saltiness
- Don’t skip the lime juice—it adds a fresh, tangy balance
- Make your own tortilla strips by cutting corn tortillas and frying or baking until crisp
- Simmer gently to avoid drying out the chicken
- Adjust spice level by adding a pinch of cayenne or chipotle powder if you like more heat
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe
Serving Suggestions and Pairings
This soup is incredibly versatile and works beautifully for various occasions, from a casual family dinner to a laid-back weekend lunch. I love serving it with a simple side salad dressed in a bright vinaigrette to keep things fresh. On colder days, a warm cornbread or garlic bread pairs beautifully, soaking up every last drop of the flavorful broth.
- Pair with a crisp white wine or sparkling water with lemon
- Serve alongside a fresh green salad with citrus vinaigrette
- Top with avocado slices and a dollop of sour cream for extra creaminess
- Perfect accompaniment to warm cornbread or crusty garlic bread
- Try adding a sprinkle of queso fresco or shredded cheddar for richness
Whether it’s a cozy family dinner or entertaining friends, this soup never fails to impress and always feels like a special occasion without the stress.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. I often make a big batch on Sunday to enjoy through the week, which saves me precious time on busy evenings. The flavors even deepen after a day or two, making it perfect for meal prep.
- Store in an airtight container in the refrigerator for up to 3 days
- For longer storage, freeze in portions for up to 3 months
- When reheating, add a splash of broth or water to loosen the soup if it has thickened
- Reheat gently over low heat to prevent the chicken from drying out
- Add fresh tortilla strips just before serving to keep them crisp
Frequently Asked Questions
What are the main ingredients for Poblano Chicken Tortilla Soup?
The main ingredients for Poblano Chicken Tortilla Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Poblano Chicken Tortilla Soup?
The total time to make Poblano Chicken Tortilla Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Poblano Chicken Tortilla Soup ahead of time?
Yes, Poblano Chicken Tortilla Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Poblano Chicken Tortilla Soup?
Poblano Chicken Tortilla Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Poblano Chicken Tortilla Soup suitable for special diets?
Depending on the ingredients used, Poblano Chicken Tortilla Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Poblano Chicken Tortilla Soup is a recipe close to my heart because it brings together simple ingredients to create something truly comforting and flavorful. I hope you’ll find as much joy in making and sharing it as I have with my family. Please do drop me a comment or share your own tweaks—I love hearing how recipes find a new life in your kitchen!
