Poblano Chicken Tortilla Soup is a vibrant and comforting bowl packed with tender chicken, smoky poblano peppers, and crispy tortilla strips that add the perfect crunch. The soup has a rich, slightly spicy broth that warms you up and fills you with cozy, satisfying flavors.
I love making this soup when I want something hearty but not too heavy. The poblano peppers give it a mild smoky kick that’s just right—not too spicy, but full of personality. I usually roast the peppers before adding them, which really brings out their deep flavor. Plus, topping it off with avocado, a squeeze of lime, and plenty of tortilla strips just feels like the perfect finish every time.
This soup is one of those meals that feels like a hug in a bowl. It’s great for chilly days or anytime you want something that tastes like a little celebration in your kitchen. I like serving it with a side of warm cornbread or a simple salad to keep things easy but satisfying. It’s a recipe that my friends always ask for again and again!
Key Ingredients & Substitutions for Poblano Chicken Tortilla Soup
Poblano Peppers: These give the soup its mild smoky flavor. Roasting them first brings out their sweetness. If you can’t find poblano, pasilla or Anaheim peppers work well as milder substitutes.
Chicken: Boneless, skinless chicken breasts are easy and lean. You can swap for thighs if you prefer juicier meat or use pre-cooked rotisserie chicken to save time.
Chicken Broth: Homemade broth is best, but store-bought works fine. For a vegetarian option, use vegetable broth and skip the chicken.
Spices (Cumin, Chili Powder, Smoked Paprika): These create a warm, smoky base without too much heat. Feel free to adjust the chili powder if you want it hotter or milder.
Toppings: Avocado, tortilla strips, cilantro, and sour cream add texture and freshness. For a dairy-free version, try a squeeze of lime and extra avocado instead of sour cream or cheese.
How Do You Roast Poblanos Perfectly for the Best Flavor?
Roasting poblano peppers is key to getting their deep, smoky taste into your soup. Here’s how I do it:
- Set your broiler to high and place the peppers on a baking sheet.
- Broil them 2-3 minutes per side until the skin blisters and blacks, turning often.
- Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. This loosens the skin.
- Peel off the charred skin carefully. Avoid rinsing under water to keep flavor.
- Remove seeds for less spice, then chop before adding to your soup.
This simple step adds great depth to your soup that canned peppers just can’t match. Take your time roasting—it’s worth it!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and giving you plenty of room to stir ingredients without spills.
- Baking sheet – great for roasting the poblano peppers under the broiler to get that smoky char.
- Sharp knife – helps you chop onions, peppers, and shred cooked chicken easily and safely.
- Cutting board – use a sturdy surface to prep all your veggies and chicken.
- Two forks – these make shredding cooked chicken quick and simple.
- Ladle – for serving the soup neatly into bowls without mess.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs to add more juiciness and richer flavor.
- Add black beans or kidney beans for extra protein and a heartier texture.
- Stir in diced zucchini or bell peppers for extra veggies and a fresh crunch.
- Top with crumbled queso fresco or shredded pepper jack cheese for a creamier finish.
How to Make Poblano Chicken Tortilla Soup?
Ingredients You’ll Need:
Main Ingredients:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- 1 avocado, sliced
- ½ cup shredded Monterey Jack or cheddar cheese (optional)
- Tortilla strips or crispy tortilla chips
- Sour cream or Mexican crema
How Much Time Will You Need?
This Poblano Chicken Tortilla Soup takes about 15 minutes to prepare, with an additional 20-25 minutes to cook the soup. Roasting the poblano peppers adds about 10-15 minutes to the process. Altogether, plan for around 45 minutes to have a warm, delicious soup ready to enjoy.
Step-by-Step Instructions:
1. Roast and Prepare the Poblanos:
Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered on all sides (about 8-10 minutes). Transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. After steaming, peel off the skins, remove seeds, and chop the flesh.
2. Cook the Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and chopped jalapeño (if using), cooking for another minute until fragrant.
3. Build the Soup Base:
Add the chopped roasted poblanos to the pot along with cumin, chili powder, and smoked paprika. Stir and cook for 2 minutes to combine the flavors. Then, pour in chicken broth, diced tomatoes with their juices, and corn kernels. Bring the mixture to a simmer.
4. Cook and Shred the Chicken:
Add the chicken breasts to the simmering soup. Cover and cook until the chicken is fully cooked through, about 20 minutes. Remove the chicken, shred it with two forks, and return it to the soup. Stir well.
5. Season and Simmer:
Season the soup with salt, freshly ground black pepper, and lime juice to your taste. Let the soup simmer for another 5 minutes to allow all flavors to blend perfectly.
6. Serve and Garnish:
Ladle the soup into bowls. Top each bowl with crispy tortilla strips or chips, sliced avocado, a dollop of sour cream, shredded cheese if you like, and freshly chopped cilantro. Enjoy your comforting and flavorful Poblano Chicken Tortilla Soup!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the pot. Thaw it overnight in the fridge or use the quick-thaw method by placing the sealed chicken in cold water for a couple of hours.
Can I Make Poblano Chicken Tortilla Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Do I Store and Reheat Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave until warmed through.
What Can I Substitute for Poblano Peppers?
If poblano peppers aren’t available, pasilla or Anaheim peppers make great alternatives. They offer a similar mild heat and smoky flavor that works well in the soup.
