If you’re craving something bold, comforting, and truly unforgettable, let me introduce you to The Best Poblano Chicken Tortilla Soup From Scratch. Full of smoky roasted poblanos, tender chicken, zesty lime, and a medley of vibrant toppings, this is the kind of soup that wakes up your tastebuds and warms you from the inside out. The homemade touch makes all the difference here—the flavors come together in a way you simply can’t get from a can, and the irresistible aroma will have everyone in your home running to the kitchen. Trust me, after one bowl, this will become a staple in your family recipe collection.
Ingredients You’ll Need
These ingredients are simple but each one plays a crucial role in creating the signature taste and vibrant colors of The Best Poblano Chicken Tortilla Soup From Scratch. Don’t be tempted to skip any—together, they deliver an authentic and deeply satisfying flavor that’s hard to beat!
- Olive oil: Adds a rich, smooth base for sautéing your aromatics and deepens the flavor of the soup.
- Onion (diced): Brings gentle sweetness and forms the aromatic foundation of the broth.
- Garlic (minced): Adds sharpness and depth to every spoonful—never optional in a great soup!
- Poblano peppers (roasted, peeled, and chopped): The smoky, slightly earthy backbone that sets this soup apart.
- Jalapeño (seeded and diced): Offers fresh, lively heat without overwhelming the palate.
- Ground cumin: Gives a warm, nutty, and slightly peppery note essential for authentic Mexican flavor.
- Chili powder: Delivers gentle heat and rich color to the broth.
- Chicken broth: The heart of the soup, bringing all the flavors together.
- Cooked and shredded chicken breast: Protein-rich and soaks up all the zesty, spicy goodness.
- Fire-roasted diced tomatoes (canned): Provide tang, a hint of sweet smokiness, and lovely flecks of color.
- Corn kernels (fresh or frozen): Add bursts of sweetness and pleasing color contrast.
- Black beans (drained and rinsed): Provide heartiness, fiber, and a creamy bite that stands up to the spices.
- Fresh cilantro (chopped): Brings lightness and a fresh herbal finish.
- Lime (juiced): Brightens the soup and balances all the savory elements.
- Salt and pepper (to taste): Simple, but essential for bringing out every nuance of flavor.
- Corn tortillas (cut into strips and baked or fried): The iconic crunchy topping that makes each bowl extra special.
- Optional toppings (avocado, shredded cheese, sour cream, extra cilantro, lime wedges): Allow everyone to customize their bowl just how they like it.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch
Step 1: Sauté the Aromatics
Heat a large pot over medium heat and swirl in the olive oil. Start by adding the diced onion—let it soften and release its natural sweetness for about 4–5 minutes. Once it’s nice and translucent, stir in the minced garlic, roasted and chopped poblano peppers, and the diced jalapeño. The kitchen will start to smell irresistible as these veggies mingle and soften, taking just 2 minutes. This foundation is what gives The Best Poblano Chicken Tortilla Soup From Scratch its deep, developed flavor.
Step 2: Bloom the Spices
Time for a flavor boost! Sprinkle in the ground cumin and chili powder, then stir them around for about 30 seconds so the spices “bloom” and release their aromatic oils. This little step makes a huge difference—it draws out the warmth and depth of the spices, giving the broth that special homemade taste.
Step 3: Build Your Broth
Pour in the chicken broth first, then immediately add the fire-roasted diced tomatoes, corn, black beans, and juicy shredded chicken. Stir it all together until everything is well combined. This hearty combo simmers on the stove, infusing the soup with a gorgeous smoky essence and layers of texture that keep every bite interesting.
Step 4: Simmer and Season
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This gives the flavors time to come together beautifully—trust me, patience pays off here! After simmering, turn off the heat. Stir in the freshly squeezed lime juice and chopped cilantro. Taste and season with salt and pepper until the flavors sing. The Best Poblano Chicken Tortilla Soup From Scratch is now loaded with character, freshness, and soul-warming depth.
Step 5: Finish and Serve
Ladle the hot soup into bowls and pile on those irresistible tortilla strips. If you’re feeling fancy (and you should be!), top each serving with creamy avocado, a sprinkle of shredded cheese, a dollop of sour cream, extra cilantro, and a lime wedge. Every bowl looks totally inviting and tastes even better.
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch
Garnishes
The right toppings make all the difference, and that’s especially true for The Best Poblano Chicken Tortilla Soup From Scratch. Go big with creamy avocado slices, a handful of shredded cheese, a spoonful of velvety sour cream, extra sprigs of fresh cilantro, and a wedge of lime for even more zing. And don’t forget: the crispy tortilla strips aren’t just for tradition—they add incredible crunch that’s pure joy in every bite.
Side Dishes
This soup shines as a meal all on its own, but if you want to create a real feast, serve it with warm, lightly salted tortilla chips and guacamole or a platter of Mexican-style street corn. For a more filling spread, consider a simple leafy salad tossed with citrus vinaigrette or even soft, cheesy quesadillas on the side. Whatever you choose will complement the bold, bright flavors of your soup beautifully.
Creative Ways to Present
For dinner parties or family nights, turn this meal into an interactive experience! Serve the soup in large mugs for easy sipping and let everyone build their perfect bowl at a “topping bar” with all the fixings laid out. Or ladle smaller servings into cups as a vibrant appetizer at your next fiesta. However you serve it, The Best Poblano Chicken Tortilla Soup From Scratch always gets the conversation (and the appetite) going.
Make Ahead and Storage
Storing Leftovers
Leftovers taste even better the next day! To keep your soup fresh, transfer any cooled leftovers to an airtight container and refrigerate. It’ll keep beautifully for up to four days, making it a fantastic make-ahead meal for busy weeks.
Freezing
The Best Poblano Chicken Tortilla Soup From Scratch freezes like a dream. Once completely cooled, spoon the soup into freezer-safe containers or bags (leave a little space for expansion) and freeze for up to three months. To serve, just thaw overnight in the fridge—tortilla strips and other toppings should be added fresh each time.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until hot and steamy. You can also microwave individual portions if you’re short on time. Just add your crispy tortilla strips and preferred toppings after reheating to keep every bowl exciting and vibrant.
FAQs
Can I use rotisserie chicken instead of homemade shredded chicken?
Absolutely! Rotisserie chicken is a great shortcut for busy nights, and it adds a touch of extra flavor. Just shred it up and stir it in as the recipe calls for—you’ll still get the same delicious results in The Best Poblano Chicken Tortilla Soup From Scratch.
How spicy is this soup?
This soup has a mild to moderate spice level from the poblano and jalapeño, but it’s really easy to adjust the heat to suit your taste. For more kick, leave in some jalapeño seeds or add a spoonful of chipotle in adobo. For less heat, remove the jalapeño entirely.
Can I make this soup vegetarian?
Definitely! Swap in veggie broth for the chicken broth, skip the chicken, and add more beans or even diced zucchini for extra substance. It’ll still capture all the fresh, smoky flavor that makes The Best Poblano Chicken Tortilla Soup From Scratch so addictive.
What’s the best way to roast poblano peppers?
You have options! Char peppers directly over a gas flame or pop them under your broiler until they’re blackened all over, then cover and steam in a bowl for easy peeling. That char adds signature smokiness to The Best Poblano Chicken Tortilla Soup From Scratch.
How do I keep tortilla strips crispy?
Let them cool completely before storing and only add them to bowls right before serving. If you store them in an airtight container at room temperature, they’ll stay crunchy for several days—just what you need for topping leftovers!
Final Thoughts
If you love robust, homemade flavors with little pops of freshness and crunch, The Best Poblano Chicken Tortilla Soup From Scratch deserves a spot at your table. Grab your favorite toppings and dig in—you’re in for a supremely comforting, fiesta-worthy bowl that will win over family and friends every single time!
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The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This homemade Poblano Chicken Tortilla Soup is a flavorful and comforting Mexican soup that is perfect for any day of the week. Roasted poblano peppers, tender chicken, and a blend of spices make this soup a standout dish. Top it with crispy tortilla strips and your favorite toppings for a satisfying meal.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 cups cooked and shredded chicken breast
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- salt and pepper to taste
For Toppings:
- corn tortillas, cut into strips and baked or fried
- avocado
- shredded cheese
- sour cream
- extra cilantro
- lime wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 4–5 minutes. Add garlic, poblano peppers, and jalapeño, cook for 2 minutes.
- Add Spices: Stir in cumin and chili powder, cook for 30 seconds.
- Cook Soup: Pour in chicken broth, tomatoes, corn, black beans, and chicken. Bring to a boil, then simmer for 20 minutes.
- Finish and Serve: Add lime juice, cilantro, salt, and pepper. Serve hot, topped with tortilla strips and desired toppings.
Notes
- To roast poblanos, char them over a flame or broil until blackened, then steam and peel.
- For added kick, include a spoonful of chipotle in adobo sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
