Description
Warm up with a bowl of flavorful Poblano Chicken Tortilla Soup. Discover the perfect recipe for a cozy night in.
Ingredients
Scale
- 3 large poblano peppers (about 1 cup when roasted and diced)
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large white onion, diced (about 1½ cups)
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano (preferably Mexican)
- 1 teaspoon smoked paprika
- 6 cups chicken broth (low sodium preferred)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- ¼ cup fresh lime juice (about 2 limes)
- ½ cup chopped fresh cilantro, plus more for garnish
- 8 corn tortillas, cut into strips
- 2 tablespoons vegetable oil (for frying tortilla strips)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Poblanos Position your oven rack 6 inches from the broiler and preheat to high. Place poblano peppers on a foil-lined baking sheet and broil for 5-7 minutes per side, rotating until the skin is charred and blistered all over. Transfer the hot peppers to a paper bag, fold to seal, and let steam for 10 minutes. Once cooled, peel away the charred skin, remove stems and seeds, and dice the flesh. The roasted poblanos provide the distinctive smoky backbone of your **Poblano Chicken Tortilla Soup**.
- Step 2: Make Tortilla Strips Preheat your oven to 375°F. Cut corn tortillas into ¼-inch strips, toss with 1 tablespoon oil and a pinch of salt, then spread in a single layer on a baking sheet. Bake for 12-15 minutes, tossing halfway through, until golden and crisp. These homemade strips deliver far superior crunch and flavor compared to store-bought versions.
- Step 3: Build the Soup Base Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion with a pinch of salt and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, and smoked paprika, cooking until fragrant, about 1 minute. The spices should become aromatic but not burn.
- Step 4: Simmer the Chicken Pour in chicken broth, diced tomatoes with their juices, green chilies, and add the whole chicken breasts. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook until chicken reaches 165°F internally, about 15-20 minutes. Remove chicken to a cutting board and shred with two forks while still warm.
- Step 5: Complete the Soup Return shredded chicken to the pot along with the roasted diced poblanos, black beans, corn, and lime juice. Simmer uncovered for an additional 15 minutes to meld flavors. Taste and adjust seasonings with salt and pepper. Just before serving, stir in the chopped cilantro.
- Step 6: Serve Ladle the hot **Poblano Chicken Tortilla Soup** into bowls and top with crispy tortilla strips, diced avocado, a dollop of crema or sour cream, shredded cheese, and additional cilantro. Serve with lime wedges on the side for squeezing over individual portions.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg