A Hearty and Flavorful Mexican-Inspired Soup
If you’re craving a bold, smoky, and deeply comforting soup, this Poblano Chicken Tortilla Soup is the perfect choice. Made with roasted poblano peppers, tender shredded chicken, and a rich, savory broth, this dish delivers authentic Mexican flavors straight to your kitchen. Whether you’re cooking for a cozy family dinner or meal prepping for the week, this soup is sure to satisfy.
This recipe takes traditional chicken tortilla soup to the next level by incorporating charred poblano peppers, which add a mild smokiness and depth of flavor that makes every bite irresistible.
Why You’ll Love This Recipe
✔ Rich & Smoky Flavor: Roasted poblano peppers bring an authentic, deep flavor that sets this soup apart.
✔ Easy to Make: A simple, one-pot meal that’s perfect for busy weeknights.
✔ Packed with Protein & Fiber: Lean chicken, beans, and corn make this a well-balanced, nutritious meal.
✔ Customizable Heat Level: Adjust the spice to your preference with more or less chili.
✔ Perfect for Meal Prep: Store leftovers for easy lunches throughout the week.
Ingredients You’ll Need
To create this flavorful, homemade Poblano Chicken Tortilla Soup, gather the following ingredients:
Main Ingredients:
- 3 medium poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or rotisserie chicken for convenience)
- 5 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
Toppings (Optional but Highly Recommended!):
- Crispy tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Sliced avocado
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Sour cream or Greek yogurt
- Sliced jalapeños
- Extra lime wedges
Step-by-Step Instructions
Step 1: Roast the Poblano Peppers
Preheat the oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for 10-12 minutes, turning occasionally, until the skins are charred. Transfer them to a bowl, cover with plastic wrap, and let them steam for 5 minutes. Once cooled, peel off the skins, remove seeds, and dice the peppers.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Chicken & Build the Broth
Add the chicken breasts, chicken broth, fire-roasted tomatoes, black beans, corn, roasted poblano peppers, and spices (chili powder, cumin, smoked paprika, salt, and pepper) to the pot. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
Step 4: Shred the Chicken
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir in fresh lime juice.
Step 5: Serve & Garnish
Ladle the soup into bowls and top with crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime. Enjoy the deep, smoky flavors with every bite!
Tips for the Perfect Poblano Chicken Tortilla Soup
- Char the Peppers Well – The more charred the poblano skins, the deeper the smoky flavor.
- Use Rotisserie Chicken – Save time by using pre-cooked, shredded rotisserie chicken.
- Adjust the Spice – Add extra chili powder or fresh jalapeños if you like it spicier.
- Make It Creamy – Stir in a bit of heavy cream or sour cream for a rich, velvety texture.
- Keep It Low-Carb – Skip the tortilla strips and use extra avocado for a keto-friendly meal.
Serving Suggestions
This Poblano Chicken Tortilla Soup pairs beautifully with a side of warm cornbread, homemade guacamole, or a fresh green salad. For a heartier meal, serve it alongside cheese quesadillas or a plate of Mexican rice.
Make It Ahead & Storage Tips
Make Ahead:
Prepare the soup up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors deepen over time, making it even better the next day!
Freezing Instructions:
Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm the soup over medium heat on the stovetop, stirring occasionally. If it thickens, add a splash of broth to reach your desired consistency.
Final Thoughts
This Poblano Chicken Tortilla Soup is more than just a meal—it’s a warm, smoky, and utterly satisfying experience. Perfect for chilly evenings, meal prep, or whenever you’re craving authentic Mexican flavors, this soup is bound to become a staple in your recipe collection.
Whether you enjoy it with all the toppings or keep it simple, one thing is certain—this soup delivers big flavor with minimal effort. Try it today and discover why homemade tortilla soup is always a good idea!
