There’s just something magical about a warm, comforting bowl of soup, isn’t there? Especially when it’s packed with flavor and a little bit of heat! My go-to for those chilly evenings or whenever I need a culinary hug is this Poblano Chicken Tortilla Soup. It’s got this incredible smoky depth from the roasted poblanos, chunks of tender chicken, all swimming in a rich, savory broth. I’ve messed around with this recipe for ages, tweaking it until it was just right, and trust me, it’s a winner every single time. It’s hearty, super flavorful, and surprisingly quick to whip up, making it a perfect weeknight meal.
Why You’ll Love This Poblano Chicken Tortilla Soup
Seriously, why *wouldn’t* you love this soup? It’s a winner on so many levels:
- Incredible Flavor: That smoky poblano heat mixed with savory chicken and spices is just next level.
- Super Easy: You’d think it’s complicated, but it comes together faster than you’d expect!
- So Comforting: It’s the perfect bowl of cozy on a cold day.
- Totally Versatile: Great for a weeknight dinner or a party appetizer.
Ingredients for Poblano Chicken Tortilla Soup
Alright, let’s gather our goodies! For this amazing Poblano Chicken Tortilla Soup, you’ll need:
- 2 poblano peppers, halved and seeded
- 1 tablespoon olive oil, plus a little extra for drizzling
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 can (28 ounce) crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 tablespoon lime juice
- Salt and pepper, to taste
- And for those crunchy bits: 4 corn tortillas, cut into strips, and 2 tablespoons vegetable oil for frying.
Oh, and don’t forget your favorite toppings! Think shredded cheese, a dollop of sour cream, some creamy avocado, or fresh cilantro – totally optional but SO good.
Equipment Needed for Poblano Chicken Tortilla Soup
You don’t need a ton of fancy gadgets for this soup! Just grab a baking sheet for roasting those peppers, a good large pot to bring it all together, and a blender if you want that super smooth poblano base. Easy peasy!
How to Make Poblano Chicken Tortilla Soup: Step-by-Step
Roasting and Preparing the Poblano Peppers
First things first, let’s get those poblanos roasted! Preheat your oven to 400°F (200°C). Lay your halved and seeded poblano peppers on a baking sheet, give ’em a little drizzle of olive oil, and pop ’em in. Roast for about 20-25 minutes until they’re nice and soft with some charred bits. Then, toss them in a bowl and cover with plastic wrap for 10 minutes. This steaming trick makes peeling off that skin a breeze!
Crispy Tortilla Strips for Your Poblano Chicken Tortilla Soup
While the peppers are steaming, let’s get those crunchy toppings ready. Heat up 2 tablespoons of vegetable oil in a small skillet over medium heat. Drop in your corn tortilla strips and fry them until they’re beautifully golden brown and crispy. Scoot them out onto a paper towel-lined plate to drain. Nobody likes a soggy tortilla strip, right? You can find more favorite soup side ideas here!
Building the Flavor Base of the Soup
Now for the main event! Grab a big pot and heat 1 tablespoon of olive oil over medium heat. Toss in your chopped onion and let ’em soften up for about 5-7 minutes until they’re translucent. Next, add your minced garlic, cumin, and chili powder. Stir that around for just a minute until it smells absolutely amazing – that’s your spice base getting ready to shine!
Simmering the Poblano Chicken Tortilla Soup
Once the peppers are cool enough to handle, peel off the skin, get rid of any seeds and stems, and chop them roughly. You can totally blend them with a splash of chicken broth if you prefer a super smooth soup base; I sometimes do that when I want it extra creamy! Stir in those chopped poblanos (or the blended goodness), the crushed tomatoes, and your chicken broth. Give it all a good stir, bring it to a gentle simmer, then lower the heat and let it bubble away for about 15 minutes. This is where all those gorgeous flavors really get to know each other and meld together perfectly.
Finishing and Serving Your Poblano Chicken Tortilla Soup
Almost there! Now, stir in your shredded cooked chicken and let it heat through for about 5 minutes. A little squeeze of fresh lime juice right at the end wakes everything up – don’t skip it! Taste it and add salt and pepper until it’s just right for you. Ladle that beautiful soup into bowls and pile on those crispy tortilla strips we made earlier. Pure comfort!
Tips for the Best Poblano Chicken Tortilla Soup
Alright, listen up! To make sure your Poblano Chicken Tortilla Soup is absolutely stellar every single time, here are a few little tricks I’ve picked up:
- Pick the right poblanos: Look for peppers that are firm and a deep, glossy green. Avoid any with soft spots or bruises. If you like it spicier, leave a few seeds in – but be warned, they pack a punch!
- Don’t fear the char: That slightly charred skin from roasting? That’s flavor, baby! It adds a wonderful smoky depth that you just can’t get any other way.
- Taste, taste, taste! Always taste your soup before serving. A little more lime juice might brighten it up, or maybe it needs a pinch more salt. You’re the boss!
- Broth matters: Use a good quality chicken broth. It really makes a difference in the final flavor. For more hearty chicken meals, check out these healthy chicken and sweet potato ideas.
Ingredient Notes and Substitutions
Let’s chat about these ingredients for a sec! Poblano peppers have a mild heat, but if you’re sensitive, you can sub in green bell peppers for a milder flavor or add a pinch of cayenne if you want it hotter. Out of chicken broth? Vegetable broth works just fine, or for a richer flavor, homemade chicken stock is gold! No chili powder? A little smoked paprika can give you a lovely smokiness, too. Trust me, this soup is forgiving!
Serving Suggestions for Poblano Chicken Tortilla Soup
This soup is fantastic on its own, but it’s even better with a few little extras! I love topping it with creamy avocado slices, a sprinkle of fresh cilantro, a dollop of cool sour cream, or some shredded Monterey Jack cheese. If you’re looking for something to serve alongside, a simple side salad or maybe some crusty bread would be lovely. For more comforting meal inspiration, check out these high-protein chicken and rice ideas!
Storage and Reheating Instructions
Got leftovers? Lucky you! This Poblano Chicken Tortilla Soup actually tastes even better the next day. Pop any leftover soup into an airtight container and stash it in the fridge for up to 3 days. When you’re ready to reheat, just gently warm it on the stovetop over medium-low heat, giving it a good stir. You can also microwave it, but make sure to stir halfway through. For the best texture, add your tortilla strips fresh when you’re serving!
Frequently Asked Questions about Poblano Chicken Tortilla Soup
Can I make this soup vegetarian?
You sure can! Just swap out the chicken broth for a veggie broth and skip the chicken. Add some black beans or some corn when you add the chicken in the original recipe for extra heartiness. It’s still super flavorful!
How spicy is this poblano chicken tortilla soup?
Poblano peppers themselves are pretty mild, usually just a gentle warmth. This recipe is designed to be flavorful, not fiery! If you like it spicier, you can add a pinch of cayenne pepper with the other spices, or even a finely diced jalapeño when you sauté the onions. Or just load up on those optional spicy toppings!
Can I use store-bought tortilla strips?
Absolutely! If you’re short on time, store-bought tortilla strips totally work. Just make sure they’re nice and crispy. Personally, I think frying them yourself is way more fun and they end up way crunchier, but convenience wins sometimes, right?
What if I can’t find poblano peppers?
No worries! A couple of green bell peppers can stand in for the poblanos if you can’t find them. You’ll miss a bit of that subtle smoky flavor, but the soup will still be delicious. You could also add a tiny pinch of smoked paprika to the spice mix to mimic that smoky note. For more comforting soup ideas, check out this creamy carrot lentil soup!
Nutritional Information
Okay, let’s talk numbers! While every kitchen is a little different, a serving of this delicious Poblano Chicken Tortilla Soup usually clocks in around 350-450 calories, with about 25-35g of protein, 15-25g of fat, and 20-30g of carbs. These are just estimates, of course, and can change depending on the brands you use and exactly how much you ladle into your bowl!
Poblano Chicken Tortilla Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet, drizzle with a little olive oil, and roast for 20-25 minutes, or until softened and slightly charred. Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
- While the peppers are steaming, heat the vegetable oil in a small skillet over medium heat. Add the tortilla strips and fry until golden brown and crispy. Remove from the skillet and drain on paper towels. Set aside.
- Once the poblano peppers are cool enough to handle, peel off the skin, remove the seeds and stems, and roughly chop them. You can also blend them with a little chicken broth for a smoother soup base.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, and chili powder, and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, chicken broth, and the chopped poblano peppers. Bring the soup to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Add the shredded cooked chicken to the soup and heat through, about 5 minutes. Stir in the lime juice. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with the crispy tortilla strips.