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A bowl of Poblano Chicken Tortilla Soup, topped with tortilla strips, avocado, cilantro, and sour cream.

Poblano Chicken Tortilla Soup

A hearty and flavorful soup featuring roasted poblanos, tender chicken, and a rich tomato broth, topped with crispy tortilla strips.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 Poblano peppers halved and seeded
  • 1 tablespoon Olive oil plus more 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
For the Tortilla Strips
  • 4 Corn tortillas cut into strips
  • 2 tablespoons Vegetable oil

Equipment

  • Baking sheet
  • Large pot
  • Blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls and top with the crispy tortilla strips.

Notes

Optional toppings include shredded cheese, sour cream, avocado, or cilantro.