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–+ servings
Poblano Chicken Tortilla Soup Recipe

Poblano Chicken Tortilla Soup Recipe: Cozy Comfort in a Bowl

A delightful Poblano Chicken Tortilla Soup recipe that offers cozy comfort with smoky roasted peppers and succulent chicken, perfect for winter evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 medium Poblano Peppers Substitute with Anaheim peppers or mild green chilies if unavailable.
  • 2 cups Rotisserie Chicken Substitute with leftover cooked or shredded roast chicken.
  • 1 can Diced Tomatoes Use canned with juice for convenience.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 medium Onion Yellow or white onion recommended.
  • 2 cloves Garlic Fresh cloves preferred.
  • 1 medium Jalapeño Pepper Optional based on spice preference.
  • 1 cup Corn Fresh, frozen, or canned corn can be used.
  • 1 tablespoon Lime Juice Brightens flavors when added just before serving.
For the Seasoning
  • 1 teaspoon Cumin Adjust to taste for desired spice level.
  • 1 teaspoon Chili Powder Adjust to taste for desired spice level.
  • 2 tablespoons Olive Oil Substitute with vegetable oil if preferred.
For the Toppings
  • 4 corn Fresh Corn Tortillas Fried until crispy or replaced with store-bought tortilla chips.
  • 1 bunch Cilantro Fresh herb to garnish and enhance flavor.

Equipment

  • Skillet
  • Large pot
  • cutting board
  • knife
  • measuring spoons
  • serving bowls

Method
 

Step-by-Step Instructions
  1. Roast poblano peppers over an open flame for about 10-12 minutes, turning until blistered and charred. Steam in a covered bowl for 10 minutes, then peel and chop.
  2. Heat oil in a skillet over medium heat. Fry fresh corn tortillas cut into strips for 2-3 minutes until golden brown and crispy. Drain on paper towels.
  3. In a large pot, heat olive oil over medium heat. Sauté diced onion until soft. Stir in minced garlic and chopped jalapeño; sauté until fragrant.
  4. Add roasted poblano, diced tomatoes, cumin, chili powder, salt, and pepper to the pot. Cook for 2-3 minutes.
  5. Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.
  6. Stir in shredded chicken and corn; heat through for another 5 minutes.
  7. Remove from heat and stir in lime juice and chopped cilantro. Adjust seasoning as desired.
  8. Serve hot, topping with crispy tortilla strips and additional cilantro. Lime wedges can be served on the side.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 25IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

For best flavor, use fresh ingredients and adjust spices to personal taste. This soup stores well in the fridge or can be frozen for later enjoyment.

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