Comfort food at its best, this Comforting Poblano Chicken Tortilla Soup is a warm embrace in a bowl, perfect for those chilly nights when you crave something hearty and flavorful. There’s something incredibly soothing about a rich, spicy soup — it’s like a hug from the inside. This recipe is a delightful blend of roasted poblano peppers, tender chicken, and a medley of spices that create a perfect balance of comfort. Whether you’re planning a cozy family dinner or just looking to impress at your next gathering, this soup will leave a lasting impression.
Why you’ll love this dish
There are numerous reasons to whip up this comforting soup at home. For one, it’s incredibly budget-friendly, using simple ingredients you might already have on hand. This means you can enjoy a flavorful meal without breaking the bank. It’s also quick to prepare, making it perfect for weeknight dinners when time is of the essence. And let’s not forget about the family appeal. Kids adore the vibrant flavors and fun toppings like crunchy tortilla strips and creamy avocado.
“This soup was the highlight of my week! The poblanos add a smoky depth that takes it to another level. My kids couldn’t get enough!” — Sarah M.
How this recipe comes together
Creating this Poblano Chicken Tortilla Soup is a straightforward process that comes together in just one pot. Start by roasting the poblano peppers to enhance their flavor, then sauté the onions and garlic in olive oil until they’re fragrant. Add in the chicken, spices, and broth, followed by the beans, corn, and tomatoes. The addition of heavy cream gives it that creamy richness, while tortilla strips add a satisfying crunch. In no time, you’ll have a pot filled with vibrant, comforting soup that’s ready to serve!
Gather these items
Here’s what you’ll need to make this delicious soup:
- 3 whole Poblano Peppers (Can substitute with bell peppers)
- 2 tablespoons Olive Oil (Can replace with vegetable oil)
- 1 medium Onion (Shallots can be used instead)
- 3 cloves Garlic (Fresh minced garlic preferred)
- 1 pound Boneless Skinless Chicken Breasts (Shredded rotisserie chicken can be used)
- 4 cups Chicken Broth (Low-sodium recommended or use vegetable broth)
- 1 teaspoon Ground Cumin (Leave out for a lighter flavor)
- 1 teaspoon Chili Powder (Adjust according to taste)
- 1 teaspoon Smoked Paprika (Regular paprika can be substituted)
- Salt and Pepper (To taste)
- 1 can Diced Tomatoes (Can use fresh tomatoes when in season)
- 1 cup Corn Kernels (Fresh or frozen works well)
- 1 can Black Beans (Pinto beans can be substituted)
- 1 cup Heavy Cream (Coconut cream can be used for dairy-free)
- 1 cup Tortilla Strips (Can use corn tortilla chips)
- 1/4 cup Fresh Cilantro (Can be omitted if not preferred)
- 1 whole Avocado (Can replace with sour cream)
- 2 whole Lime Wedges (Lemon can be substituted)
Step-by-step instructions
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Begin by roasting the poblano peppers over an open flame or under a broiler until the skin blisters and blackens. Place them in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel, seed, and chop the peppers.
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In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
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Add the chicken breasts to the pot and season with ground cumin, chili powder, and smoked paprika. Cook until the chicken is lightly browned, about 5 minutes.
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Pour in the chicken broth. Bring the soup to a boil, then reduce to a simmer. Add in the roasted poblano peppers, diced tomatoes, corn, and black beans. Season with salt and pepper.
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Allow the soup to simmer for about 20 minutes to let the flavors meld. Shred the chicken in the pot using two forks.
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Stir in the heavy cream and simmer for another 5 minutes. Adjust the seasoning if necessary.
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Ladle the soup into bowls, topping each with tortilla strips, fresh cilantro, diced avocado, and a squeeze of lime.
Best ways to enjoy it
Comforting Poblano Chicken Tortilla Soup is a versatile dish that can be enjoyed in various ways. Serve it in deep bowls with a generous sprinkle of fresh cilantro and a dollop of sour cream for added richness. For some crunch, keep extra tortilla strips on the side. Pair the soup with warm crusty bread or cornbread to soak up every last drop. It also makes a wonderful appetizer for taco night!
How to store & freeze
If you happen to have leftovers (which is rare with such a delicious dish!), store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. If you wish to freeze the soup, allow it to cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. For the best quality, avoid freezing the toppings to maintain their texture.
Helpful cooking tips
- To save time, consider using pre-cooked shredded chicken from a rotisserie.
- If you prefer a lighter soup, feel free to skip the cream entirely or substitute it with coconut cream for a dairy-free alternative.
- Adjust the chili powder to your taste; if you’re cooking for children, start with less and add more for a spicier kick.
- Don’t hesitate to add extra veggies like zucchini or bell peppers for added nutrition and flavor!
Creative twists
Looking to switch things up? Here are a few fun ideas:
- Add a can of green chilies for some extra heat.
- Swap out the black beans for kidney beans or chickpeas for a different texture.
- Experiment with spices! Try adding oregano or a splash of lime juice for a fresh twist.
- For a portion-controlled meal, serve the soup in small cups as appetizers for your next gathering.
FAQ
What’s the best way to prepare the chicken for this soup?
Using boneless, skinless chicken breasts is ideal, but shredded rotisserie chicken saves time without sacrificing flavor.
Can I make this soup ahead of time?
Absolutely! It’s actually even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat when you’re ready to enjoy it.
How can I make this soup vegetarian?
You can easily replace chicken broth with vegetable broth, omit the chicken, and add more beans or lentils for protein.
Comforting Poblano Chicken Tortilla Soup
Ingredients
For the soup base
- 3 whole Poblano Peppers Can substitute with bell peppers
- 2 tablespoons Olive Oil Can replace with vegetable oil
- 1 medium Onion Shallots can be used instead
- 3 cloves Garlic Fresh minced garlic preferred
- 1 pound Boneless Skinless Chicken Breasts Shredded rotisserie chicken can be used
- 4 cups Chicken Broth Low-sodium recommended or use vegetable broth
- 1 teaspoon Ground Cumin Leave out for a lighter flavor
- 1 teaspoon Chili Powder Adjust according to taste
- 1 teaspoon Smoked Paprika Regular paprika can be substituted
Additional ingredients
- 1 can Diced Tomatoes Can use fresh tomatoes when in season
- 1 cup Corn Kernels Fresh or frozen works well
- 1 can Black Beans Pinto beans can be substituted
- 1 cup Heavy Cream Coconut cream can be used for dairy-free
- 1 cup Tortilla Strips Can use corn tortilla chips
- 1/4 cup Fresh Cilantro Can be omitted if not preferred
- 1 whole Avocado Can replace with sour cream
- 2 whole Lime Wedges Lemon can be substituted
Instructions
Preparation
- Begin by roasting the poblano peppers over an open flame or under a broiler until the skin blisters and blackens.
- Place them in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel, seed, and chop the peppers.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts to the pot and season with ground cumin, chili powder, and smoked paprika. Cook until the chicken is lightly browned, about 5 minutes.
- Pour in the chicken broth. Bring the soup to a boil, then reduce to a simmer.
- Add in the roasted poblano peppers, diced tomatoes, corn, and black beans. Season with salt and pepper.
- Allow the soup to simmer for about 20 minutes to let the flavors meld. Shred the chicken in the pot using two forks.
- Stir in the heavy cream and simmer for another 5 minutes. Adjust the seasoning if necessary.
Serving
- Ladle the soup into bowls, topping each with tortilla strips, fresh cilantro, diced avocado, and a squeeze of lime.
