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
Scale
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
