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
Scale
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.
