This poblano chicken tortilla soup brings together the smoky warmth of roasted poblanos with tender chicken in a way that transforms your kitchen into pure comfort. I remember the first time Betty tried roasting poblanos in her Midwest farmhouse kitchen – the aroma filled every corner, and she knew she’d discovered something special for those chilly autumn evenings.
There’s something magical about the way poblano peppers char and blister in the oven, their skins crackling as they develop that deep, smoky flavor that makes this soup absolutely irresistible. Betty learned this technique from a neighbor who’d moved from New Mexico, and it quickly became a Sunday staple at her family table. The gentle heat from the poblanos, combined with creamy broth and tender shredded chicken, creates layers of flavor that warm you from the inside out. When you ladle this poblano chicken tortilla soup into bowls and top it with crispy tortilla strips, fresh cilantro, and creamy avocado, you’re creating more than dinner – you’re crafting memories.
What Makes This Poblano Chicken Tortilla Soup So Special
Betty always said that the best soups tell a story, and this poblano chicken tortilla soup speaks of cozy evenings and satisfied families. After years of perfecting this recipe in her farmhouse kitchen, she discovered that roasting poblanos completely transforms their character from mild and grassy to rich and smoky.
Uses simple pantry staples you likely have on hand, making it perfect for weeknight dinners
Comes together in just 45 minutes even on your busiest evenings
Delivers consistent, crowd-pleasing results that work for both family meals and entertaining
Adapts easily to dietary preferences – skip the cream for dairy-free or add extra beans for more protein
Creates that perfect balance of smoky, creamy, and fresh flavors with varied textures in every spoonful
Freezes beautifully for make-ahead meal planning
This soup has become my go-to recipe when I want something that feels both familiar and exciting – it satisfies that craving for comfort food while delivering sophisticated flavors that never get boring.
Ingredient Spotlight
Poblano peppers form the heart of this soup, providing that essential smoky depth that sets it apart from ordinary chicken soups. I always choose poblanos that feel firm with glossy, dark green skin for the best roasting results.
Chicken breasts create tender, shreddable protein that absorbs all the wonderful flavors in the broth. Betty preferred boneless, skinless breasts for their convenience, though thighs work beautifully too.
Heavy cream adds luxurious richness that balances the smoky heat from the poblanos. In my kitchen, I prefer using real cream rather than substitutes because it creates that silky texture we’re after.
Chicken broth provides the foundation for all our flavors to meld together. I’ve learned that using good-quality broth makes a noticeable difference in the final soup.
Cumin, chili powder, and smoked paprika work together to enhance the poblanos’ natural smokiness. Betty always kept these three spices well-stocked because they’re essential for Southwestern-inspired dishes.
Black beans and corn add heartiness and natural sweetness that complements the smoky poblanos perfectly. I always drain and rinse canned black beans to remove excess sodium.
Diced tomatoes contribute acidity and depth that brightens the entire soup. Betty’s tip was to use good-quality canned tomatoes for consistent results year-round.
Roast the poblanos: Preheat oven to 425°F (220°C). Place poblano peppers on baking sheet and roast for 15-20 minutes, turning occasionally until charred. Remove from oven and let cool. Peel off skins, deseed, and chop into bite-sized pieces.
Build the base: In large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, or until softened. Add minced garlic and sauté for additional minute until fragrant.
Sear the chicken: Add chicken breasts to pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear chicken on both sides for about 3-4 minutes. This step adds crucial flavor depth to the final soup.
Add liquids and vegetables: Pour in chicken broth and add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring mixture to gentle boil.
Simmer: Lower heat and let soup simmer for about 20 minutes, or until chicken is cooked through.
Shred the chicken: Remove chicken from pot and shred using two forks. Return shredded chicken to pot.
Finish with cream: Add heavy cream and allow it to heat through for few minutes.
Season to taste: Taste soup and adjust seasoning as necessary, adding more salt, pepper, or spices to your liking.
Serve: While soup is simmering, make tortilla strips by cutting corn tortillas into strips and pan-fry or bake until crispy. Serve hot, garnished with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges.
Roast poblanos until charred for best smoky flavor
Let poblanos cool before peeling for easier handling
Sear chicken for better flavor development
Make fresh tortilla strips for best crunch
Storing Your Poblano Chicken Tortilla Soup
I typically store leftover poblano chicken tortilla soup in airtight containers in the refrigerator for up to 4 days, where it actually develops even richer flavors as the ingredients continue to meld together. Betty’s storage method was to let the soup cool completely before refrigerating to prevent condensation from diluting the flavors.
This soup freezes well for up to 3 months, though I recommend adding fresh cream when reheating rather than freezing it with cream already incorporated. My family has found success portioning the soup into freezer-safe containers or bags, leaving about an inch of space for expansion during freezing.
For the best texture, I reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Betty’s preferred reheating approach was to add a splash of chicken broth if the soup seemed too thick after storage – the cream can separate slightly, but gentle stirring brings it back together beautifully.
Perfect Partners for Poblano Chicken Tortilla Soup
Betty’s family always appreciated when she served this soup with a combination of warm bread and a bright salad – the contrast of temperatures and textures made every meal feel special and complete.
Tips for Best Results
Roasting poblanos adds essential smoky flavor that cannot be replicated by using raw peppers. The charring process develops complex, deep flavors that transform the entire soup.
Don’t skip searing the chicken – this crucial step builds layers of flavor that make the difference between good soup and exceptional soup.
Adjust spices to taste preference – every palate is different, so taste and adjust the cumin, chili powder, and smoked paprika to your family’s preferences.
Make fresh tortilla strips for the best crunch and flavor. Store-bought strips work in a pinch, but fresh ones elevate the entire dish.
Nutritional Information
Per serving (serves 6):
Calories: 380
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 890mg
Potassium: 650mg
Fiber: 6g
Sugar: 8g
Vitamin A: 25% DV
Vitamin C: 45% DV
Calcium: 8% DV
Iron: 15% DV
Frequently Asked Questions
Can I substitute different peppers for poblanos? I recommend sticking with poblanos for their unique smoky-sweet flavor, but Anaheim peppers work as a milder alternative if poblanos aren’t available in your area.
How can I make this soup dairy-free? Betty’s solution is to replace the heavy cream with full-fat coconut milk or cashew cream – both provide richness without dairy while maintaining that creamy texture.
Can I make this soup ahead of time? Many home cooks find success making this soup up to 2 days in advance, though I suggest adding the cream just before serving to prevent separation during storage.
What if my soup is too spicy? To prevent this issue, remove all seeds from the poblanos during preparation, and add dairy (cream or sour cream) to mellow the heat – a touch of sugar also helps balance spiciness.
Can I use rotisserie chicken instead? The best approach I’ve tested is adding shredded rotisserie chicken during the last 5 minutes of simmering to heat through without overcooking – you’ll miss some flavor development from searing, but it’s a great time-saver.
This poblano chicken tortilla soup combines the best of comfort food with sophisticated flavors that will keep your family asking for seconds. The smoky poblanos, tender chicken, and creamy broth create a perfect harmony that makes even the coldest evening feel warm and welcoming.
Poblano Chicken Tortilla Soup
This amazing ultimate poblano chicken tortilla soup combines roasted poblano peppers with tender chicken, corn, and black beans in a creamy, flavorful broth. Perfect comfort food with a smoky twist that’s ready in just 45 minutes.
Preheat oven to 425°F (220°C). Place poblano peppers on baking sheet and roast for 15-20 minutes, turning occasionally until charred. Remove from oven and let cool. Peel off skins, deseed, and chop into bite-sized pieces.
In large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, or until softened. Add minced garlic and sauté for additional minute until fragrant.
Add chicken breasts to pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear chicken on both sides for about 3-4 minutes. This step adds crucial flavor depth to the final soup.
Pour in chicken broth and add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring mixture to gentle boil.
Lower heat and let soup simmer for about 20 minutes, or until chicken is cooked through.
Remove chicken from pot and shred using two forks. Return shredded chicken to pot.
Add heavy cream and allow it to heat through for few minutes.
Taste soup and adjust seasoning as necessary, adding more salt, pepper, or spices to your liking.
While soup is simmering, make tortilla strips by cutting corn tortillas into strips and pan-fry or bake until crispy. Serve hot, garnished with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges.
Notes
Roast poblanos until charred for best smoky flavor. Let poblanos cool before peeling for easier handling. Sear chicken for better flavor development. Make fresh tortilla strips for best crunch. For dairy-free version, substitute heavy cream with full-fat coconut milk.
