If you’re longing for a bowl of soul-warming comfort with a kick, The Best Poblano Chicken Tortilla Soup From Scratch is about to become your new go-to. This soup is layered with smoky roasted poblanos, juicy chicken, and vibrant toppings, all simmered to perfection in a deeply flavored broth. Whether you’re chasing away a chill or just craving something bold and satisfying, this recipe delivers the ultimate cozy meal that’s both hearty and refreshingly bright. Trust me, once you make it from scratch, you’ll never go back to store-bought again!
Ingredients You’ll Need
Each ingredient in The Best Poblano Chicken Tortilla Soup From Scratch plays a starring role, contributing unique flavors, textures, and that classic Southwest color palette. This is a recipe where simple, honest ingredients shine—so don’t be shy about using the freshest you can find!
- Olive oil: The foundation for sautéing your aromatics and building rich, savory flavor.
- Yellow onion (diced): Adds sweetness and depth, creating the backbone of the soup.
- Garlic (minced): Brings warmth and an irresistible aroma that makes the kitchen smell amazing.
- Poblano peppers (roasted, peeled, and chopped): Star of the show—these add smokiness and gentle heat that sets this soup apart.
- Jalapeño (seeded and diced, optional): For those who love a little extra spice, this is your ticket; leave it out for a milder version.
- Ground cumin: Delivers earthy, toasty notes that deepen the soup’s flavor profile.
- Chili powder: Adds a subtle warmth and beautiful color, making each bite more vibrant.
- Smoked paprika: A dash of smokiness that perfectly complements the roasted poblanos.
- Dried oregano: Offers a hint of herbal brightness to balance the richness.
- Chicken broth: The canvas for all those bold flavors—choose a good-quality broth for the best taste.
- Fire-roasted diced tomatoes: Bring tang and a whisper of smokiness; fire-roasted makes all the difference!
- Shredded cooked chicken: Use poached or roasted for maximum juiciness and flavor; rotisserie works in a pinch.
- Corn kernels (fresh or frozen): Tiny pops of sweetness and texture in every spoonful.
- Fresh cilantro (chopped): A final flourish of green and zesty freshness.
- Salt and pepper: Essential for seasoning—taste as you go for perfect balance.
- Lime juice: Brightens up the whole bowl with a citrusy zing at the end.
- Corn tortilla strips (for topping): Crispy, toasty, and totally irresistible for scooping up soup.
- Diced avocado, sour cream, shredded cheese, and lime wedges (for serving): The ultimate lineup of toppings for that creamy, tangy, and rich finish.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion and cook for about 4 to 5 minutes, stirring often, until the onion becomes soft and translucent. This is your soup’s flavor base, so don’t rush—let the onions sweat and sweeten. Add the minced garlic and keep stirring for another minute, just until fragrant.
Step 2: Add the Peppers
Stir in your chopped roasted poblanos and jalapeño (if you’re going for extra heat). Sauté for a minute or two, letting those peppers mingle with the aromatics so their smoky, spicy essence infuses the oil and onions.
Step 3: Bloom the Spices
Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano. Stir them around for about 30 seconds—this quick step wakes up their flavors, making the soup taste like it’s been simmering all day.
Step 4: Build the Broth
Pour in the chicken broth and fire-roasted tomatoes, scraping up any bits stuck to the bottom of the pot. Bring everything to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld and develop beautifully.
Step 5: Add Chicken and Corn
Now add your shredded cooked chicken and corn kernels. Continue simmering for 5 to 10 minutes, just enough to heat everything through and let the corn get tender. Taste and season with salt, pepper, and a generous squeeze of lime juice for that signature brightness.
Step 6: Finish with Cilantro
Turn off the heat and stir in the chopped fresh cilantro. This last touch gives the soup a fresh, herbal lift and a pop of color that makes the whole bowl inviting.
Step 7: Garnish and Serve
Ladle The Best Poblano Chicken Tortilla Soup From Scratch into bowls and go wild with the toppings: pile on crispy tortilla strips, creamy avocado, a dollop of sour cream, a sprinkle of cheese, and an extra squeeze of lime. Every bite is a party of flavors and textures!
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch
Garnishes
The magic of this soup is in the toppings! Crunchy tortilla strips, creamy diced avocado, a cool spoonful of sour cream, melty shredded cheese, and wedges of lime bring a mix of flavors and textures that make every bowl feel like a celebration. Don’t skimp—let everyone customize their own masterpiece!
Side Dishes
The Best Poblano Chicken Tortilla Soup From Scratch is a meal in itself, but it pairs beautifully with warm cornbread, a simple green salad, or even a pile of cheesy quesadillas. These sides soak up the broth and complement the soup’s bold, layered flavors for a full-on feast.
Creative Ways to Present
For a fun twist, serve the soup in rustic mugs for a cozy gathering, or set up a toppings bar so guests can build their own bowls. You can also ladle it over rice for a heartier meal, or serve mini portions as a party appetizer—this soup is always a crowd-pleaser, no matter how you present it!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors just keep getting better, making it a perfect make-ahead option for busy weeknights or easy lunches. Just keep the toppings separate to maintain their crunch and freshness.
Freezing
The Best Poblano Chicken Tortilla Soup From Scratch freezes like a dream! Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth if it’s thickened up too much. If using a microwave, heat in short bursts and stir between each to ensure even warming. Don’t forget to freshen it up with new toppings!
FAQs
Can I make The Best Poblano Chicken Tortilla Soup From Scratch vegetarian?
Absolutely! Swap the chicken for a can of drained black beans or chickpeas, use vegetable broth instead of chicken broth, and you’ll have a hearty, protein-packed vegetarian version that’s just as satisfying.
How spicy is this soup?
The roasted poblanos give a mild, smoky heat, while the jalapeño adds more kick if you choose to include it. For a milder soup, simply skip the jalapeño or remove all seeds. Taste as you go and adjust to your spice preference.
Can I use rotisserie chicken?
Definitely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it and add to the soup as directed—easy, quick, and delicious.
What’s the best way to roast poblanos?
Place poblanos directly under your oven’s broiler or over a gas flame until blackened all over, turning as needed. Then pop them in a bowl, cover to steam for a few minutes, and the skins will peel right off. Remove the seeds and chop—you’re ready to go!
Can I make the soup thicker or creamier?
Yes! For a thicker texture, blend about a cup of the soup before adding the chicken, or stir in a little cream or a handful of crushed tortilla chips. It’s easy to customize to your perfect consistency.
Final Thoughts
If you’re looking for a new cozy classic to add to your rotation, The Best Poblano Chicken Tortilla Soup From Scratch is pure comfort and flavor in a bowl. I can’t wait for you to try it—once you taste all those smoky, spicy, and zesty layers, you’ll be hooked! Gather your ingredients and treat yourself to this homemade favorite tonight.
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The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This vibrant and comforting Poblano Chicken Tortilla Soup combines smoky roasted poblanos, tender shredded chicken, and zesty spices to create a deliciously satisfying meal that’s perfect for any day. Complete with fresh toppings like avocado, sour cream, and crispy tortilla strips, this homemade Mexican-inspired soup is easy to prepare from scratch and packed with bold flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 6 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
Main Ingredients
- 2 cups shredded cooked chicken (preferably from poached or roasted chicken)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Juice of 1 lime
Toppings
- Corn tortilla strips
- Diced avocado
- Sour cream
- Shredded cheese
- Lime wedges
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic, chopped roasted poblanos, and jalapeño if using, and sauté for another 1 to 2 minutes to release their flavors.
- Bloom the Spices: Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot. Cook for about 30 seconds while stirring to allow the spices to become fragrant and develop depth in the soup base.
- Simmer the Base: Pour in the chicken broth and fire-roasted diced tomatoes. Bring the mixture to a simmer and let it cook gently for 10 minutes, allowing the flavors to meld together.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn kernels. Continue simmering for another 5 to 10 minutes until the chicken is heated through and the soup is well combined.
- Season and Finish: Taste the soup and season with salt, pepper, and freshly squeezed lime juice as desired. Remove the pot from heat and stir in the chopped fresh cilantro for a bright, fresh finish.
- Serve with Toppings: Ladle the soup into bowls and top with crispy corn tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and an extra squeeze of lime to enhance the flavors and add texture.
Notes
- To roast poblanos: Place peppers under a broiler or over an open flame until the skins are blackened. Then peel off the charred skin and remove the seeds.
- For a thicker soup, blend one cup of the soup base before adding the shredded chicken.
- This soup stores well in the refrigerator for up to 4 days or freezes beautifully for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
