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–+ servings
Poblano Chicken Tortilla Soup

Hearty Poblano Chicken Tortilla Soup for Cozy Nights

This Poblano Chicken Tortilla Soup is a comforting and easy recipe perfect for cozy evenings, featuring tender chicken and zesty flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 3 each Poblano Peppers Can substitute with green bell peppers for less heat.
  • 1 each Onion Yellow or white onion works best for flavor.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 cup Corn Kernels Fresh, frozen, or canned work.
Proteins
  • 1 lb Boneless, Skinless Chicken Breasts Can substitute with shredded rotisserie chicken.
  • 1 can Black Beans Rinsed and drained.
Liquids
  • 6 cups Chicken Broth Vegetable broth serves as a good substitute.
  • 1 can Diced Tomatoes Canned for convenience.
  • 1 cup Heavy Cream Use half-and-half or coconut cream for a lighter option.
Spices
  • 1 tbsp Ground Cumin Coriander can be used as an alternative.
  • 1 tbsp Chili Powder Adjust quantity based on desired spice level.
  • 1 tbsp Smoked Paprika Regular paprika can substitute, but lacks the smoky flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Garnishes
  • 1 cup Tortilla Strips Store-bought or homemade.
  • 1 cup Fresh Cilantro Omit if not a fan.
  • 1 each Avocado Optional, enhances texture.
  • 2 each Lime Wedges For serving.

Equipment

  • Oven
  • Large pot
  • Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet. Roast for about 15-20 minutes until charred. Transfer to a bowl, cover, and let cool.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and sauté until fragrant.
  3. Season chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Add to the pot and sear each side until golden brown.
  4. Pour in chicken broth, add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir and bring to a gentle boil.
  5. Reduce heat to low and let the soup simmer for about 20 minutes. Stir occasionally.
  6. After 20 minutes, remove chicken from the pot and shred into bite-sized pieces. Return to the pot and stir.
  7. Add heavy cream to the pot and stir well. Heat over low for an additional 2-3 minutes.
  8. Taste and adjust seasoning as needed.
  9. Prepare tortilla strips by cutting corn tortillas into thin strips and pan-frying or baking until crispy.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Make sure to peel the skins off the roasted poblanos thoroughly. Fresh ingredients elevate flavors significantly.

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