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–+ servings
Poblano Chicken Tortilla Soup

Creamy Poblano Chicken Tortilla Soup for Cozy Nights

This Poblano Chicken Tortilla Soup is a warming embrace in a bowl, perfect for cozy evenings packed with flavor and comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 pieces Poblano Peppers Substitute green bell peppers for milder taste.
  • 2 tablespoons Olive Oil Can use avocado oil.
  • 1 medium Onion Red onions can be substituted.
  • 2 cloves Garlic Garlic powder can be used as a substitute.
  • 2 pieces Boneless, Skinless Chicken Breasts Can substitute with chicken thighs or rotisserie chicken.
  • 4 cups Chicken Broth Use vegetable broth for a lighter option.
  • 1 teaspoon Ground Cumin Coriander can be substituted.
  • 1 tablespoon Chili Powder Adjust amount to preference.
  • 1 teaspoon Smoked Paprika Regular paprika works if smoked is unavailable.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Freshly cracked enhances flavor.
  • 14 ounces Diced Tomatoes (canned) Fresh tomatoes can be used when in season.
  • 1 cup Corn Kernels Use frozen or canned.
  • 1 can Black Beans Substitute with pinto beans or chickpeas.
  • 1/2 cup Heavy Cream Coconut milk for a dairy-free version.
For Garnish
  • 1 cup Tortilla Strips Air-fried or baked for healthier options.
  • 1/4 cup Fresh Cilantro Omit if not a fan.
  • 1 medium Avocado Adds freshness when served.
  • 4 wedge Lime Wedges Essential for garnishing.

Equipment

  • Oven
  • Large Pot
  • Baking sheet
  • Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Roast poblano peppers for 15-20 minutes until charred and blistered. Cool, peel, deseed, and chop.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté one diced onion for 5 minutes, then add 2 minced garlic cloves and cook for another minute.
  3. Season the chicken breasts with salt, pepper, and chili powder. Sear in the pot for 3-4 minutes on each side until golden. Remove and set aside.
  4. Pour 4 cups of chicken broth into the pot. Add chopped roasted poblanos, diced tomatoes, corn, and black beans. Stir, bring to a boil, then simmer for 20 minutes.
  5. Lower heat and simmer for an additional 20 minutes to ensure chicken is cooked through (165°F). This enhances the flavors.
  6. Cool chicken slightly, then shred with forks. Add shredded chicken back to the soup.
  7. Stir in 1/2 cup of heavy cream and heat through for 3-5 minutes without boiling.
  8. Taste and adjust seasonings to your preference, adding more salt, pepper, or chili powder if needed.
  9. Prepare tortilla strips by slicing corn tortillas and frying or baking until crispy.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Garnish with lime and avocado for a refreshing touch.

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