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Poblano chicken tortilla soup in white bowl with avocado cilantro tortilla strips

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large poblano peppers
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth good quality
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 can (15 oz) diced tomatoes good quality
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans drained and rinsed
  • 1/2 cup heavy cream
  • Tortilla strips for garnish
  • Fresh cilantro for garnish
  • Avocado sliced, for serving
  • Lime wedges for serving

Equipment

  • large pot
  • baking sheet
  • Two forks for shredding

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pour in chicken broth and add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring mixture to gentle boil.
  5. Lower heat and let soup simmer for about 20 minutes, or until chicken is cooked through.
  6. Remove chicken from pot and shred using two forks. Return shredded chicken to pot.
  7. Add heavy cream and allow it to heat through for few minutes.
  8. Taste soup and adjust seasoning as necessary, adding more salt, pepper, or spices to your liking.
  9. 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.