Poblano Chicken Tortilla Soup

Here’s a bold, flavorful, and slightly smoky recipe for Poblano Chicken Tortilla Soup — a Tex-Mex comfort food classic with a rich broth, tender chicken, roasted poblanos, and crispy tortilla strips. Perfect for cozy nights or anytime you’re craving something hearty with a kick.

---

🌶️ Poblano Chicken Tortilla Soup

Ingredients (Serves 4–6):

For the soup:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 poblano peppers, roasted, peeled, and diced (see instructions below)

• 1 jalapeño, seeded and diced (optional for extra heat)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt & pepper to taste

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 6 cups chicken broth (low sodium)

• 2 cups cooked, shredded chicken (rotisserie works well)

• 1 (15 oz) can black beans, rinsed and drained (optional)

• 1 cup frozen or canned corn (optional)

• Juice of 1 lime

• ¼ cup chopped fresh cilantro (optional)

For the crispy tortilla strips:

• 6 small corn tortillas, sliced into strips

• Oil for frying or baking

• Salt to taste

---

🔥 Roast the Poblanos:

1. Place whole poblanos directly over a gas flame or under the broiler.

2. Turn occasionally until the skins are blackened and blistered (5–10 minutes).

3. Place in a bowl and cover for 10 minutes (to steam).

4. Peel off charred skin, remove seeds, and dice the flesh.

---

🍲 Make the Soup:

1. Sauté aromatics:

   • In a large pot, heat olive oil over medium heat.

   • Add onion and cook until softened (about 5 minutes).

   • Add garlic, jalapeño (if using), cumin, and smoked paprika. Sauté for 1 minute.

2. Build the base:

   • Stir in diced roasted poblanos and fire-roasted tomatoes.

   • Pour in chicken broth and bring to a simmer.

3. Add chicken and extras:

   • Add shredded chicken, black beans, and corn (if using).

   • Simmer for 15–20 minutes to blend flavors.

4. Finish with flavor:

   • Stir in lime juice and fresh cilantro.

   • Taste and adjust seasoning as needed.

---

🧀 Make the Tortilla Strips:

Fry method:

• Heat oil in a pan over medium heat.

• Fry tortilla strips in batches until crispy and golden.

• Drain on paper towels and sprinkle with salt.

Bake method:

• Toss strips with a little oil and salt.

• Spread on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, tossing halfway.

---

✅ To Serve:

Ladle soup into bowls and top with:

• Crispy tortilla strips

• Shredded cheese

• Avocado slices

• Sour cream or crema

• Extra cilantro or lime wedges

---

Would you like a slow cooker or Instant Pot version of this recipe too?