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Poblano Chicken Tortilla Soup: An Amazing Ultimate Recipe

Poblano Chicken Tortilla Soup: An Amazing Ultimate Recipe
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★★★★★

4.9 from 12 reviews

This Poblano Chicken Tortilla Soup is a flavorful and comforting dish featuring roasted poblano peppers, tender shredded chicken, and a medley of fresh ingredients simmered together in a spiced chicken broth. Perfect for a hearty lunch or dinner, it brings together smoky, creamy, and zesty flavors, garnished with crispy tortilla strips, avocado, cilantro, and lime wedges for a satisfying Mexican-inspired meal.

Ingredients

Scale

Main Ingredients

  • 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

Garnishes and Serving

  • Tortilla strips, for garnish
  • Fresh cilantro, for garnish
  • Avocado, sliced, for serving
  • Lime wedges, for serving

Instructions

  1. Roast Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until charred. Remove from the oven and let cool. Peel off the skins, deseed, and chop into bite-sized pieces.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
  3. Cook Chicken: Add the chicken breasts to the pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for 3-4 minutes until lightly browned.
  4. Add Chicken Broth and Vegetables: Pour in the chicken broth and add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir well and bring the mixture to a gentle boil.
  5. Simmer Soup: Reduce the heat and let the soup simmer for about 20 minutes, ensuring the chicken is cooked through.
  6. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
  7. Stir in Cream: Add the heavy cream and heat through for a few minutes, stirring occasionally.
  8. Taste and Adjust Seasoning: Taste the soup and adjust salt, pepper, or spices as desired.
  9. Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into strips and pan-fry or bake them until crispy for garnish.
  10. Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges.

Notes

  • For an extra smoky flavor, char the poblano peppers directly over a gas flame before roasting.
  • You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
  • Use cooked rotisserie chicken to save time; add it during step 6 without searing.
  • Adjust the level of spiciness by adding more chili powder or a pinch of cayenne pepper.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Poblano Chicken Tortilla Soup, Mexican soup recipe, roasted poblano soup, chicken tortilla soup, easy tortilla soup, spicy chicken soup

Find it online: https://bakedbylisa.com/poblano-chicken-tortilla-soup-an-amazing-ultimate-recipe/