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–+ servings
Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup: Your Ultimate Cozy Surprise

Discover the comforting Poblano Chicken Tortilla Soup, a customizable and beginner-friendly dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any vegetable oil.
  • 1 large Onion, chopped Shallots work well for a milder taste.
  • 3 cloves Garlic, minced Substitute with garlic powder if fresh isn’t available.
  • 2 medium Poblano Peppers, seeded and chopped Can swap with milder Anaheim peppers.
  • 1 medium Jalapeño Pepper, seeded and chopped Can omit for a milder flavor.
  • 1 teaspoon Ground Cumin Coriander can be used for a different twist.
  • 1 teaspoon Smoked Paprika Regular paprika is a milder option if desired.
  • 0.5 teaspoon Chili Powder Adjust according to your spice preference.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian alternative.
For the Protein and Add-Ins
  • 2 cups Shredded Chicken, cooked Rotisserie chicken is a convenient option.
  • 1 can Diced Tomatoes, undrained 14.5 oz can; fresh tomatoes can be used if in season.
  • 1 can Black Beans, drained and rinsed Pinto beans can be substituted if preferred.
For Seasoning and Topping
  • Salt and Pepper Essential to enhance the flavors; adjust to taste.
  • 1 medium Lime, juiced Adds brightness and acidity.
  • 0.25 cup Fresh Cilantro, chopped Feel free to omit if not preferred.
  • 6 Corn Tortillas, cut into strips Store-bought tortilla strips can be used.
  • 1 medium Avocado, diced Substitute with cream or cheese if desired.
  • 1 cup Monterey Jack Cheese, shredded Cheddar or a Mexican blend works as alternatives.
  • Sour Cream Greek yogurt can be a healthier swap.

Equipment

  • large pot
  • baking sheet
  • knife
  • Cutting Board

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped large onion and 3 minced garlic cloves. Sauté for about 5 minutes until the onions are translucent and fragrant.
  2. Stir in 2 medium seeded and chopped poblano peppers and 1 seeded and chopped jalapeño pepper. Cook for another 5 minutes until softened.
  3. Add 1 teaspoon of ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon chili powder. Stir well and let cook for about 1 minute until fragrant.
  4. Pour in 4 cups of chicken broth and bring to a gentle simmer. Let bubble for approximately 5 minutes.
  5. Stir in 2 cups of shredded cooked chicken, 1 drained and rinsed can of black beans, and 1 undrained can of diced tomatoes. Season with salt and pepper to taste and simmer for 20 minutes.
  6. Preheat oven to 375°F (190°C). Cut 6 corn tortillas into strips and spread on a baking sheet. Bake for about 10 minutes until golden and crispy.
  7. After simmering, stir in the juice of 1 lime and ¼ cup chopped fresh cilantro. Adjust seasoning if needed.
  8. Ladle the soup into bowls and top with diced avocado, shredded Monterey Jack cheese, tortilla strips, and sour cream.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

For best flavor, use fresh ingredients and high-quality broth. Customize with your favorite beans and toppings.

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