If you’re craving a hearty, comforting bowl with a perfect balance of smoky heat and fresh zestiness, then this Poblano Chicken Tortilla Soup Recipe is your new best friend. Packed with tender shredded chicken, mild poblano peppers, and a medley of spices simmered in rich chicken broth, it’s an absolute flavor explosion whetting your appetite with every spoonful. The crisp tortilla strips and creamy avocado on top add irresistible texture and cool contrasts that make this soup a year-round winner.
Ingredients You’ll Need
Getting started with this Poblano Chicken Tortilla Soup Recipe means gathering a handful of simple yet flavor-packed ingredients. Each component contributes just the right note—whether it’s smoky, spicy, tangy, or creamy—making the final dish a vibrant and satisfying experience.
- Olive oil: Essential for sautéing and adding a subtle fruitiness to the base flavors.
- Large onion, chopped: Adds sweetness and depth to the soup’s foundation.
- Garlic cloves, minced: Infuses a pungent warmth that enhances all other ingredients.
- Poblano peppers, seeded and chopped: Offer a mild smoky heat that defines the soup’s character.
- Jalapeño pepper, seeded and chopped: Packs a gentle kick for added spice without overwhelming heat.
- Ground cumin: Contributes an earthy aroma that pairs well with the peppers.
- Smoked paprika: Reinforces the smoky theme with a sweet pepper undertone.
- Chili powder: Delivers subtle warmth and complexity to the broth.
- Chicken broth: The rich, savory liquid base that ties all the flavors together.
- Cooked shredded chicken: Provides hearty protein and substance.
- Diced tomatoes, undrained: Add brightness and a touch of acidity.
- Black beans, drained and rinsed: Introduce creaminess and fiber for a filling bite.
- Salt and pepper: Classic seasonings to balance and enhance tastes.
- Lime juice: Adds a fresh, zesty lift that brightens the whole dish.
- Fresh cilantro, chopped: Offers herbaceous freshness to finish the soup beautifully.
- Corn tortillas, cut into strips: Baked to crispy perfection for delightful texture contrasts.
- Avocado, diced: Creamy topping that cools and complements the spicy soup.
- Shredded Monterey Jack cheese: Melts nicely and adds a mild, cheesy richness.
- Sour cream: Optional dollop for an indulgent tangy creaminess.
How to Make Poblano Chicken Tortilla Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, allowing them to cook until the onion becomes translucent and tender, about 5 minutes. This step builds a flavorful base that will infuse the soup with warmth and depth.
Step 2: Cook Peppers
Add the seeded and chopped poblano and jalapeño peppers to the pot. Cook for another 5 minutes until they soften and mingle nicely with the aromatics. This combination gives the soup its signature smoky and slightly spicy flair.
Step 3: Toast the Spices
Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir these spices around for about 1 minute to release their fragrances and deepen their flavors. Toasting the spices right in the pot really elevates the overall taste.
Step 4: Simmer the Broth
Pour in the chicken broth and bring everything to a gentle simmer. This creates the nourishing liquid that will soak up all the layered flavors from the ingredients.
Step 5: Add Chicken, Tomatoes, and Beans
Mix in the shredded cooked chicken, diced tomatoes with their juices, and black beans. Season the soup with salt and pepper to your liking, then let it simmer for 20 minutes. This resting period lets the flavors harmonize beautifully.
Step 6: Crisp the Tortilla Strips
While the soup cooks, preheat your oven to 375°F (190°C). Lay the tortilla strips on a baking sheet, lightly brush or toss them with olive oil, and bake until crisp and golden, about 10 minutes. These crunchy strips bring a fantastic textural contrast when added to the soup.
Step 7: Brighten with Lime and Cilantro
After simmering, stir in fresh lime juice and chopped cilantro. These finishing touches add a vibrant pop of freshness that wakes up the palate and balances the hearty richness.
Step 8: Serve and Garnish
Ladle the hot soup into bowls and top it with diced avocado, shredded Monterey Jack cheese, tortilla strips, and a dollop of sour cream if you like. This presentation makes every spoonful a delight, combining creamy, crunchy, and cheesy layers that feel like a warm hug.
How to Serve Poblano Chicken Tortilla Soup Recipe
Garnishes
The beauty of this Poblano Chicken Tortilla Soup Recipe lies in its customizable garnishes. Creamy diced avocado soothes the spice, shredded Monterey Jack cheese adds melty indulgence, while crunchy tortilla strips give that all-important crunch. A spoonful of sour cream creates a luscious finish, and a sprinkle of fresh cilantro brings an herbal brightness to the bowl.
Side Dishes
Pair this soup with simple Mexican-inspired sides to round out your meal. Warm corn tortillas or fresh lime-infused rice are wonderful companions. A crisp green salad with a tangy vinaigrette can balance the richness, and a splash of salsa on the side amps up the flavor adventure.
Creative Ways to Present
Get playful by serving the soup in mini cast iron bowls or pretty mason jars for a cozy, rustic vibe. Layering some tortilla strips and avocado inside the bowls before ladling the soup makes each mouthful exciting. You can even offer extra toppings at a “soup bar” for guests to customize their bowls according to their cravings.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, so it’s an excellent option for meal prepping or a quick lunch that warms you up with familiar comfort.
Freezing
You can freeze the Poblano Chicken Tortilla Soup Recipe for up to 2 months. Just let it cool completely before transferring it to a freezer-safe container. Keep the tortilla strips and avocado separate, as they don’t freeze well and are best added fresh upon serving.
Reheating
When reheating, warm the soup gently on the stovetop or in the microwave until steaming hot. Stir occasionally to ensure even temperature. Add fresh tortilla strips, avocado, cheese, and sour cream after reheating to preserve their texture and flavor.
FAQs
Can I make this Poblano Chicken Tortilla Soup Recipe vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and omit the shredded chicken. You can add extra beans, corn, or even diced sweet potatoes for more substance while keeping all the delicious flavor.
How spicy is the soup?
This soup has a mild to moderate heat level thanks to the poblano and jalapeño peppers. You can easily adjust the spiciness by including the seeds for more heat or replacing the jalapeño with milder peppers like bell peppers.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a fantastic shortcut that makes this recipe even simpler and infuses the soup with rich roasted flavor. Just shred the meat and add it when instructed.
What kind of cheese works best in this soup?
Monterey Jack cheese melts beautifully and has a mild, creamy flavor that doesn’t overpower the soup. However, you can also use mild cheddar or a Mexican cheese blend for a slightly different, but equally tasty, experience.
Can I make the tortilla strips in advance?
Yes, you can bake the tortilla strips ahead of time and store them in an airtight container at room temperature for a day or two. They will stay crisp and ready to sprinkle over your soup when you’re ready to serve.
Final Thoughts
This Poblano Chicken Tortilla Soup Recipe has all the makings of a new favorite: it’s flavorful, comforting, and easy to make any night of the week. The combination of smoky, spicy, and fresh ingredients creates a soup that feels both homey and vibrant. I encourage you to give this recipe a try soon—it’s truly a bowl of happiness waiting to happen.
Print
Poblano Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Poblano Chicken Tortilla Soup combines smoky roasted poblano peppers with tender shredded chicken, black beans, and a blend of spices in a flavorful chicken broth. Topped with crispy baked tortilla strips, creamy avocado, Monterey Jack cheese, and a dollop of sour cream, this comforting soup delivers a delightful mix of textures and vibrant Mexican-inspired flavors.
Ingredients
Sautéed Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
Peppers and Spices
- 2 medium poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
Soup Ingredients
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Toppings
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1 cup shredded Monterey Jack cheese
- Sour cream, for serving
Instructions
- Sauté Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes, to build the base flavor of the soup.
- Add Peppers: Stir in the chopped poblano and jalapeño peppers. Cook for approximately 5 minutes until the peppers soften and release their smoky and spicy aroma.
- Toast Spices: Add ground cumin, smoked paprika, and chili powder to the pot. Cook for one minute while stirring to release their fragrant oils, enhancing the soup’s depth of flavor.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a gentle simmer to meld all the sautéed ingredients together.
- Add Chicken, Tomatoes, and Beans: Stir in the shredded chicken, diced tomatoes with their juices, and rinsed black beans. Season with salt and pepper, then let the soup simmer uncovered for 20 minutes to develop robust flavors.
- Bake Tortilla Strips: While the soup simmers, preheat your oven to 375°F (190°C). Toss the tortilla strips lightly with olive oil, spread them on a baking sheet, and bake for about 10 minutes until crispy and golden brown to use as a crunchy garnish.
- Finish Soup: After simmering, stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed for brightness and freshness.
- Serve: Ladle the hot soup into bowls and top each serving with diced avocado, shredded Monterey Jack cheese, crispy tortilla strips, and a dollop of sour cream for a creamy, tangy contrast.
Notes
- For a spicier soup, leave the seeds in the jalapeño pepper or add extra chili powder.
- Use rotisserie chicken as a quick alternative to homemade cooked chicken.
- To make the tortilla strips gluten-free, ensure corn tortillas are certified gluten-free.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
