Description
This Poblano Chicken Tortilla Soup is a warm, comforting bowl packed with smoky poblano peppers, tender shredded chicken, and bold Southwestern flavors. Finished with crispy tortilla strips, fresh lime, and creamy avocado, it’s the ultimate cozy meal that feels both hearty and refreshing.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and diced (optional for extra heat)
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper to taste
- Juice of 1 lime
- Toppings: crispy tortilla strips, avocado, fresh cilantro, shredded cheese, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and peppers. Sauté until softened.
- Stir in cumin and smoked paprika, cooking for 1 minute until fragrant.
- Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes to blend flavors.
- Stir in lime juice, then season with salt and pepper to taste.
- Serve hot, topped with crispy tortilla strips, avocado, cilantro, cheese, and sour cream.
Notes
For deeper flavor, roast the poblanos directly over a gas flame or under the broiler until charred, then peel off the skin. This adds a smoky depth that makes the soup extra delicious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
Keywords: poblano chicken tortilla soup, Mexican soup, chicken soup, spicy tortilla soup