Poblano Chicken Tortilla Soup Recipe | Smoky & Hearty Mexican-Inspired Soup
Try this poblano chicken tortilla soup for a smoky, flavorful twist on a classic. Made with roasted poblano peppers, tender chicken, corn, beans, and crispy tortilla strips, it’s the perfect cozy dinner for any night.
Equipment
- Dutch oven or heavy soup pot
- Dutch oven or heavy soup pot
- Tongs
- Knife + cutting board
- Mixing bowls
- Ladle
- Blender (optional, for smoother broth)
Ingredients
- 3 medium poblano peppers
- 1 lb chicken thighs or breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño (optional, for heat)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 1 can (14 oz) fire-roasted diced tomatoes
- 4 cups chicken stock (low sodium)
- 1 tbsp tomato paste (optional, for depth)
- Juice of 1 lime
- Salt & pepper to taste
- 6 corn tortillas, cut into strips (for topping)
- Neutral oil for frying or baking tortilla strips
- Garnishes: avocado, cilantro, cotija cheese, sour cream, radish, lime wedges
Instructions
- Roast poblanos: Place on sheet pan under broiler or over open flame until blistered. Steam in a covered bowl 10 minutes, peel skins, remove seeds, and chop.
- Cook chicken: In Dutch oven, heat olive oil. Sear chicken lightly, then add stock and simmer until cooked through (12–15 minutes). Remove, shred, and set aside.
- Sauté aromatics: In same pot, cook onion, garlic, and jalapeño until softened. Add cumin, chili powder, and oregano; toast briefly.
- Build broth: Stir in tomatoes, tomato paste, roasted poblanos, and chicken stock. Simmer 15 minutes.
- Return chicken: Add shredded chicken back to pot. Season with salt, pepper, and lime juice.
- Prepare tortilla strips: Fry in oil until crisp or bake at 375°F with a drizzle of oil until golden.
- Serve: Ladle soup into bowls. Top with tortilla strips, avocado, cilantro, cotija, and lime wedges.
Notes
- Heat control: Remove poblano membranes for milder flavor; add jalapeño for extra spice.
- Make-ahead: Soup base can be refrigerated 3–4 days or frozen up to 3 months. Add toppings fresh.
- Shortcuts: Use rotisserie chicken for faster prep.
- Variations: Try salsa verde for a tangy green broth, or add cream for a richer version.
- Tortilla tip: Keep strips separate until serving to maintain crunch.