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Poblano Chicken Tortilla Soup: An Amazing Ultimate Recipe

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

5.1 from 17 reviews

This Poblano Chicken Tortilla Soup is a flavorful and comforting dish featuring roasted poblano peppers, tender chicken, and a medley of vegetables simmered in a spiced broth. Creamy, slightly smoky, and topped with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges, this soup delivers a perfect balance of textures and rich Mexican-inspired flavors ideal for any season.

Ingredients

Scale

Peppers and Vegetables

  • 2 large poblano peppers
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes

Protein and Broth

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth

Spices and Seasonings

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Additional Ingredients and Garnishes

  • 1/2 cup heavy cream
  • 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 the skins are charred all over. Remove from the oven and let them cool. Once cool, peel off the charred skins, deseed the peppers, and chop into bite-sized pieces.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and sauté an additional minute until fragrant.
  3. Cook Chicken: Add the chicken breasts to the pot and season with salt, pepper, ground cumin, chili powder, and smoked paprika. Sear the chicken on both sides for 3-4 minutes to develop flavor.
  4. Add Chicken Broth and Veggies: Pour in the chicken broth, then add diced tomatoes, roasted chopped poblano peppers, corn kernels, and black beans. Stir everything together and bring the mixture to a gentle boil.
  5. Simmer: Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the chicken to cook through and the flavors to meld.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
  7. Stir in Cream: Add the heavy cream to the soup and stir to combine. Let it warm through for a few minutes to create a creamy texture.
  8. Taste and Adjust: Taste the soup and adjust the seasoning with additional salt, pepper, or spices if desired.
  9. Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Pan-fry them in a little oil or bake in the oven until they are crispy and golden brown.

Notes

  • To easily peel the roasted poblanos, place them in a bowl and cover with plastic wrap or a clean towel for 10 minutes after roasting to loosen the skins.
  • For a spicier soup, include the seeds of the poblano peppers or add a pinch of cayenne pepper.
  • Use rotisserie chicken as a shortcut instead of cooking raw chicken breasts.
  • For a dairy-free option, substitute heavy cream with coconut milk or omit it entirely.
  • Serve with lime wedges to brighten the soup’s flavors just before eating.
  • Tortilla strips can be baked for a healthier, less oily garnish.

Nutrition

Keywords: Poblano Chicken Tortilla Soup, Mexican Chicken Soup, Roasted Poblano Soup, Chicken Tortilla Soup, Spicy Chicken Soup, Creamy Mexican Soup

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