Go Back
–+ servings
Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup: Comfort in Every Spoonful

Poblano Chicken Tortilla Soup is a hearty, comforting dish that blends tender chicken with smoky peppers, black beans, and lime in a rich broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil substitute with vegetable oil if needed
  • 1 onion can swap with shallots for a milder flavor
  • 2 cloves garlic use fresh or substitute with 1 teaspoon of garlic powder
  • 1 poblano pepper substitute with Anaheim peppers for a milder taste
  • 1 jalapeño pepper omit for a milder version or use serrano peppers for more spice
  • 1 teaspoon ground cumin omit if not available
  • 1 teaspoon smoked paprika can use sweet paprika for less heat
  • 1 tablespoon chili powder adjust to taste with any chili blend
  • 6 cups chicken broth can substitute with vegetable broth for vegetarian option
  • 2 cups shredded cooked chicken can use rotisserie chicken for convenience
  • 1 can diced tomatoes fresh tomatoes can be used but add more liquid
  • 1 can black beans omit for a low-carb option
  • salt add to taste
  • pepper add to taste
  • 1 tablespoon lime juice can use lemon juice as an alternative
  • 1 bunch fresh cilantro omit if you dislike cilantro
For the Garnish
  • 4 corn tortillas can use store-bought tortilla chips instead
  • 1 avocado optional
  • 1 cup Monterey Jack cheese can substitute with cheddar
  • 1 cup sour cream can substitute with Greek yogurt

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Stir in diced poblano and jalapeño peppers. Cook until softened, about 5 minutes.
  3. Add ground cumin, smoked paprika, and chili powder. Toast for 1 minute while stirring.
  4. Pour in chicken broth and bring to a gentle simmer.
  5. Stir in shredded chicken, diced tomatoes, and black beans. Season with salt and pepper to taste, then simmer for 20 minutes.
  6. Preheat oven to 375°F (190°C). Cut corn tortillas into strips and bake until golden and crispy, about 10 minutes.
  7. Remove from heat, stir in lime juice and chopped cilantro. Adjust seasoning if needed.
  8. Serve the soup in bowls, garnished with avocado, Monterrey Jack cheese, crispy tortilla strips, and sour cream.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 80mgCalcium: 200mgIron: 2.5mg

Notes

This Poblano Chicken Tortilla Soup is guaranteed to elevate your meal times with hearty comfort and vibrant flavor!

Tried this recipe?

Let us know how it was!