Why Make This Recipe
Poblano Chicken Tortilla Soup is a delicious and hearty dish that warms you up from the inside out. This soup is packed with flavor thanks to the smoky poblano and jalapeño peppers, tender chicken, and a mix of spices that create a comforting meal. It’s perfect for a chilly day or when you need a little pick-me-up. Plus, it’s easy to make and can be ready in under an hour!
How to Make Poblano Chicken Tortilla Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1 cup shredded Monterey Jack cheese
- Sour cream, for serving
Directions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
- Stir in the poblano peppers and jalapeño, cooking until they become tender, about 5 more minutes.
- Add the ground cumin, smoked paprika, and chili powder. Cook for 1 minute to release the spices’ aroma.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded chicken, diced tomatoes (with their juices), and black beans to the pot. Season with salt and pepper to taste. Let the soup simmer for 20 minutes.
- While the soup simmers, preheat your oven to 375°F (190°C). Place tortilla strips on a baking sheet and lightly coat with olive oil. Bake until crispy, about 10 minutes.
- After 20 minutes of simmering, add lime juice and cilantro to the soup. Adjust seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnished with avocado, cheese, tortilla strips, and a dollop of sour cream.
How to Serve Poblano Chicken Tortilla Soup
Serve the soup hot in bowls. Top it with diced avocado, shredded Monterey Jack cheese, crispy tortilla strips, and a dollop of sour cream for added richness. You can also offer lime wedges on the side for an extra zesty kick.
How to Store Poblano Chicken Tortilla Soup
To store any leftover soup, let it cool to room temperature. Then, transfer it to an airtight container and refrigerate. The soup can be kept in the fridge for up to 3-4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Tips to Make Poblano Chicken Tortilla Soup
- For a smoother soup, blend part of the soup with an immersion blender before adding the remaining ingredients.
- Adjust the spiciness by using more or less jalapeño or omit it completely if you prefer milder flavors.
- Feel free to add other vegetables, like corn or zucchini, to make it even heartier.
Variation
You can switch up the protein by using shredded turkey or beef instead of chicken. For a vegetarian option, substitute the chicken with a combination of beans and more vegetables.
FAQs
Q: Can I use fresh chicken instead of cooked chicken?
A: Yes, you can use fresh chicken. Just cook it in the pot first and then shred it once it’s fully cooked.
Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare it a day in advance and simply reheat it when ready to serve.
Q: What can I serve with the soup?
A: This soup pairs well with a side salad or some crusty bread for dipping. Enjoying it with tortilla chips is also a great option for extra crunch!
Poblano Chicken Tortilla Soup
Ingredients
Soup Base
- 2 tablespoons olive oil For sautéing
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- to taste Salt and pepper For seasoning
Garnishes
- 1 lime juiced For flavor
- 1/4 cup fresh cilantro, chopped
- 6 corn tortillas, cut into strips For crispy topping
- 1 whole avocado, diced For garnish
- 1 cup shredded Monterey Jack cheese For garnish
- to serve Sour cream For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
- Stir in the poblano peppers and jalapeño, cooking until they become tender, about 5 more minutes.
- Add the ground cumin, smoked paprika, and chili powder. Cook for 1 minute to release the spices' aroma.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded chicken, diced tomatoes (with their juices), and black beans to the pot. Season with salt and pepper to taste. Let the soup simmer for 20 minutes.
Tortilla Preparation
- While the soup simmers, preheat your oven to 375°F (190°C).
- Place tortilla strips on a baking sheet and lightly coat with olive oil. Bake until crispy, about 10 minutes.
Final Steps
- After 20 minutes of simmering, add lime juice and cilantro to the soup. Adjust seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnished with avocado, cheese, tortilla strips, and a dollop of sour cream.