Comforting Poblano Chicken Tortilla Soup
A rich and spicy blend of roasted poblano peppers, tender chicken, and spices, perfect for chilly nights.
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.
Notes
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.