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
Scale
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
