Poblano Chicken Tortilla Soup
If you’re seeking a warm, satisfying meal that brings comfort on busy weeknights, look no further than this Poblano Chicken Tortilla Soup. This ultimate recipe is a delicious blend of roasted poblano peppers, tender chicken, and vibrant spices that will delight your taste buds and fill your home with an inviting aroma. Perfect for family gatherings or cozy nights in, you’ll find this soup to be both easy to prepare and endlessly customizable. Top it with crispy tortilla strips, fresh cilantro, creamy avocado, and zesty lime wedges for a finishing touch that elevates every bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 2 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes. Turn them occasionally until they're charred.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add in the minced garlic and sauté for an additional minute.
- Season chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for about 3-4 minutes until golden brown.
- Pour in your chicken broth along with diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine before bringing to a gentle boil.
- Once boiling, lower the heat and let your soup simmer for about 20 minutes until the chicken is cooked through.
- Carefully remove the chicken from the pot and shred it into bite-sized pieces before returning it back into the pot.
- Stir in your heavy cream and let it heat through for a few minutes.
- Adjust seasoning as necessary by adding more salt or spices according to your preference.
- Prepare crispy tortilla strips by cutting corn tortillas into strips and pan-frying or baking until golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 75mg