Poblano Chicken Tortilla Soup is a delicious and comforting bowl full of tender chicken, smoky poblano peppers, and crispy tortilla strips. This soup blends a little heat and a lot of flavor, making it both spicy and soothing at the same time. It’s hearty, warm, and perfect for any day when you crave something satisfying but simple.
I love making this soup when I want something that feels homemade but also exciting. The poblano peppers add such a nice smoky kick without being too hot, and the crunchy tortillas on top give a great texture contrast with the soft chicken and broth. I usually roast the peppers myself for that extra depth of flavor, and it always makes the soup taste like a cozy hug in a bowl.
One of my favorite ways to serve this soup is with a squeeze of fresh lime and a sprinkle of cheese. It brightens everything up and makes each spoonful a little celebration. Plus, if you add some avocado or a dollop of sour cream, it gets even better. This soup always brings people together around the table, and I’m pretty sure it’s because it just tastes like comfort and happiness all mixed up.
Key Ingredients & Substitutions
Poblano Peppers: These are the star here, giving a mild smoky heat. Roasting brings out great flavor. If you can’t find poblanos, use anaheim or mild green chilies instead.
Chicken Breasts: Boneless, skinless works best for easy shredding. You can swap for thighs if you want juicier meat.
Tortilla Strips: Crunchy strips add texture. Use store-bought or make your own by cutting corn tortillas into thin strips and frying or baking them until crispy.
Spices: Cumin, chili powder, and smoked paprika boost the earthy, slightly smoky flavor. If you don’t have smoked paprika, regular paprika works fine.
Fresh Lime & Cilantro: These freshen up the soup and add brightness. Don’t skip them—they lift the overall taste.
How Do You Roast Poblano Peppers Perfectly for the Soup?
Roasting poblanos is key for that smoky depth. Here’s how to do it easily at home:
- Use an open flame on a gas stove, char the skin until blackened and blistered on all sides.
- Alternatively, place under a hot broiler on a baking sheet and turn peppers every few minutes to char evenly.
- Transfer them to a bowl and cover tightly with plastic wrap to steam for 10 minutes. This softens the skin.
- Peel off the skin with your fingers or a paper towel—it should come off easily now.
- Remove seeds and slice. Now your poblanos are ready to add smoky flavor to your soup!
Taking time with this step really builds taste, so don’t rush it. If short on time, use jarred roasted poblanos from the store, but roasting fresh brings more flavor.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heating and simmering all the soup ingredients together.
- Cutting board and sharp knife – makes chopping peppers, onions, and other veggies quick and safe.
- Wooden spoon or heatproof spatula – perfect for stirring the soup without scratching your pot.
- Roasting pan or baking sheet – for roasting the poblanos under the broiler or in the oven.
- Two forks – handy for shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicier and add richer flavor if you prefer dark meat.
- Add black beans or pinto beans – for extra fiber and protein that makes the soup heartier.
- Top with shredded cheese like Monterey Jack or cheddar – melts nicely and adds creaminess.
- Include diced jalapeños or chipotle peppers for more heat and smoky depth when you want a spicier soup.
Poblano Chicken Tortilla Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-3 fresh poblano peppers, roasted, peeled, seeded, and sliced
- 1 green bell pepper, sliced thinly
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (drained slightly)
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Tortilla strips (store-bought or homemade)
- 1 avocado, diced
How Much Time Will You Need?
Plan for about 10-15 minutes of prep time plus 30-35 minutes to cook and simmer. Roasting the poblanos takes roughly 10 minutes but can be done alongside other prep. This soup comes together in about 45 minutes total.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Place poblanos over an open flame or under the broiler until the skins are blistered and blackened. Put the peppers in a bowl and cover with plastic wrap to steam about 10 minutes. Then peel off skins, remove seeds, and slice into strips.
2. Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic, sliced poblanos, and green bell pepper; cook for 3-4 more minutes until fragrant.
3. Add Spices and Liquids:
Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices. Add chicken broth, diced tomatoes, and corn. Stir to combine well.
4. Cook the Chicken:
Add chicken breasts to the pot. Bring soup to a boil, then reduce heat to low and simmer 20-25 minutes until chicken is cooked through.
5. Shred Chicken & Final Flavor:
Remove chicken breasts, shred with two forks, and return shredded meat to soup. Stir in lime juice and half of the chopped cilantro. Adjust seasoning to your taste.
6. Simmer & Serve:
Let soup simmer 5 more minutes so flavors come together. Serve hot with fresh cilantro, diced avocado, and crispy tortilla strips on top.
Enjoy this warm, smoky, and hearty Poblano Chicken Tortilla Soup!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This ensures even cooking and the best texture in your soup.
How Can I Make Homemade Tortilla Strips?
Simply cut corn tortillas into thin strips, toss them lightly with oil, and either bake at 375°F (190°C) for 10-12 minutes until crispy or fry them in a little oil until golden brown. Drain on paper towels before adding to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
What Can I Use Instead of Poblano Peppers?
If poblano peppers aren’t available, you can substitute with anaheim peppers or mild green chilies. Roasting them will still give you a similar smoky flavor.
