Poblano Chicken Tortilla Soup is a comforting bowl packed with tender chicken, smoky roasted poblano peppers, and a touch of spice that wakes up your taste buds. The fresh tortillas add a nice crunch that makes each spoonful extra satisfying. It’s a colorful, hearty soup that feels like a warm hug on a chilly day.
I love making this soup when I want something cozy but still full of flavor. Roasting the poblanos gives the soup a nice smoky note that ties everything together. Plus, I always sneak in a squeeze of lime at the end — it brightens up all the flavors and makes it taste fresh and lively.
My favorite way to serve this soup is topped with crispy tortilla strips, a dollop of sour cream, and a sprinkle of chopped cilantro. It’s perfect for a simple weeknight dinner or when friends come over and you want to impress without too much hassle. You’ll find yourself coming back to this recipe again and again.
Key Ingredients & Substitutions
Poblano Peppers: Roasting them is key for that smoky flavor. If you can’t find poblanos, you can use poblano powder or mild green chilies, but the fresh roasted flavor won’t be quite the same.
Chicken: Rotisserie chicken works wonders here for quick prep and great taste. You can also poach chicken breasts or thighs if you prefer fresh cooked.
Tortilla Strips: Corn tortillas are classic for that crunch. If you want to bake instead of fry, lightly brush tortilla strips with oil and bake until crispy—less mess and still tasty.
Broth: Chicken broth builds the base flavor. Low-sodium broth lets you control the saltiness, and vegetable broth works fine for a lighter or meat-free option.
How Do I Get Perfectly Roasted Poblano Peppers Without Burning Them?
Roasting poblano peppers gives their signature smoky taste, but you want to avoid burning them too much.
- Place peppers under the broiler on a baking sheet, turning every 2 minutes for even charring.
- Look for blackened, blistered skin but not fully burnt.
- Once done, put peppers in a bowl and cover with plastic wrap to steam—this loosens the skin for easy peeling.
- Peel off the skin gently to keep the smoky soft flesh inside.
- Remove seeds and stems, then chop for your soup.
Taking your time here really boosts the flavor and texture, so don’t rush this step!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and mixing all the ingredients evenly.
- Baking sheet – for roasting the poblano peppers under the broiler to get that smoky flavor.
- Immersion blender or regular blender – to puree part of the soup for a smooth, rich texture.
- Knife and cutting board – for chopping onions, peppers, and garnishes neatly.
- Skillet – to fry the tortilla strips until crispy and golden.
- Slotted spoon or tongs – handy for removing tortilla strips from hot oil safely.
Flavor Variations & Add-Ins
- Use shredded pork instead of chicken for a richer, heartier flavor.
- Add black beans or corn for extra texture and to make the soup more filling.
- Swap sour cream for plain Greek yogurt for a tangy, lower-fat topping.
- Stir in fresh chopped tomatoes or roasted corn kernels for a fresh burst of sweetness.
How to Make Poblano Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped (optional, for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice
- 6 corn tortillas, cut into strips
- Vegetable oil, for frying tortillas
For Garnish:
- 1 avocado, sliced
- Fresh cilantro, chopped
- Thin slices of jalapeño or other mild green chili peppers
- Sour cream or Mexican crema
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 minutes to roast the peppers, and about 25 minutes to simmer and assemble the soup. In total, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until their skin is blackened and blistered on all sides—this should take about 5 to 7 minutes. Remove the peppers and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes, which helps loosen the skin.
2. Prepare the Peppers:
Once cooled, peel off the charred skin carefully, remove the stems and seeds, and roughly chop the flesh.
3. Cook the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and the jalapeño if you’re using it. Sauté these ingredients until the onions are soft and translucent, about 5 minutes. Stir in the cumin and chili powder, cooking for another minute to bring out their flavors.
4. Simmer the Soup:
Add the chopped roasted poblanos, diced tomatoes with their juices, and chicken broth to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes, allowing the flavors to meld.
5. Blend the Soup:
Use an immersion blender to puree about half of the soup right in the pot to create a thicker base. Alternatively, carefully transfer half the soup to a blender, puree until smooth, and return it to the pot.
6. Add Chicken and Seasonings:
Stir in the shredded chicken and let it warm through. Season the soup with salt, freshly ground black pepper, and fresh lime juice according to your taste.
7. Make the Crispy Tortilla Strips:
Heat vegetable oil in a skillet over medium-high heat. Fry the corn tortilla strips in batches until they turn golden and crisp, about 2 to 3 minutes. Drain them on paper towels to remove excess oil.
8. Serve and Garnish:
Ladle the soup into bowls and top each with crispy tortilla strips, sliced avocado, a dollop of sour cream or Mexican crema, fresh cilantro, and jalapeño slices if you like some heat. Don’t forget the lime wedges for an extra zesty squeeze!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the refrigerator or use the defrost setting on your microwave for faster thawing.
How Can I Make the Tortilla Strips Without Frying?
You can bake the tortilla strips for a healthier option. Simply toss them with a little oil, spread on a baking sheet, and bake at 375°F (190°C) for about 10 minutes or until crispy, flipping halfway through.
Can I Prepare This Soup Ahead of Time?
Definitely! The soup tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add fresh toppings just before serving.
What Can I Substitute for Poblano Peppers?
If poblano peppers aren’t available, you can use Anaheim peppers or roasted green bell peppers for a milder flavor. Keep in mind the smoky depth from roasted poblanos is unique, so the taste will be slightly different.
