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–+ servings
Poblano Chicken Tortilla Soup

Delicious Poblano Chicken Tortilla Soup for Cozy Nights

A comforting Poblano Chicken Tortilla Soup that combines smoky poblano peppers, zesty lime, and tender chicken, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if preferred.
  • 1 large Onion Chopped, adds sweetness and depth.
  • 3 cloves Garlic Minced, provides aromatic goodness.
  • 2 medium Poblano Peppers Chopped, main flavor component.
  • 1 medium Jalapeño Pepper Finely chopped, optional for heat.
  • 1 teaspoon Ground Cumin Enhances flavor.
  • 1 teaspoon Smoked Paprika Adds smoky undertones.
  • 1 tablespoon Chili Powder Offers depth.
  • 6 cups Chicken Broth The soup's base; use vegetable broth for vegetarian option.
For the Hearty Add-ins
  • 2 cups Shredded Chicken Rotisserie chicken can save time.
  • 1 can Diced Tomatoes Ensure these are undrained for richness.
  • 1 can Black Beans Rinse before adding.
For Seasoning and Freshness
  • Salt Key for flavoring, adjust to taste.
  • Pepper Key for flavoring, adjust to taste.
  • 1 medium Lime Juiced, brightens every bite.
  • Fresh Cilantro Substitute with parsley if needed.
For Topping and Garnish
  • 4 corn Corn Tortillas Can use tortilla chips instead.
  • 1 medium Avocado A creamy addition.
  • 1 cup Monterey Jack Cheese Melts beautifully for a topping.
  • 1/2 cup Sour Cream Optional based on dietary preferences.

Equipment

  • large pot
  • Baking sheet
  • stirring spoon

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 5 minutes until translucent.
  2. Incorporate chopped poblano and jalapeño peppers. Cook for an additional 5 minutes until softened.
  3. Stir in ground cumin, smoked paprika, and chili powder. Toast spices for 1 minute until aromatic.
  4. Pour in chicken broth and bring to a gentle simmer. Reduce heat to low and simmer for 5 minutes.
  5. Add shredded chicken, diced tomatoes, and black beans. Season with salt and pepper, simmer uncovered for 20 minutes.
  6. Preheat oven to 375°F (190°C). Place sliced corn tortillas on a baking sheet, drizzle with olive oil, bake for 10 minutes until crispy.
  7. Stir in lime juice and chopped cilantro after soup has simmered. Adjust seasoning if necessary.
  8. Ladle soup into bowls, garnish with avocado slices, Monterey Jack cheese, crispy tortilla strips, and sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 750mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For deeper flavors, consider roasting your poblano peppers before adding them to the soup. Adjust jalapeño based on spice preference.

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