Poblano Chicken Tortilla Soup
A delicious and hearty soup filled with smoky poblano and jalapeño peppers, tender chicken, and spices, perfect for chilly days.
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.
Notes
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. 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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 28gFat: 12gSaturated Fat: 3gSodium: 750mgFiber: 8gSugar: 3g
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