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Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup: An Amazing Ultimate Recipe

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Poblano Chicken Tortilla Soup is the ultimate comforting dish that brings together rich flavors and wholesome ingredients. This hearty soup features roasted poblano peppers that add a smoky depth, combined with tender chicken, vibrant vegetables, and a creamy finish. Perfect for cozy evenings or family gatherings, it’s easy to prepare and can be customized with your favorite toppings like avocado, cilantro, and crispy tortilla strips. Whether you’re meal prepping for the week or looking for a satisfying dinner option, this soup will keep you coming back for more.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C). Roast poblano peppers on a baking sheet for 15-20 minutes until charred. Cool, peel, deseed, and chop.
  2. In a large pot over medium heat, heat olive oil. Sauté diced onion for about 5 minutes until softened. Add minced garlic and sauté for an additional minute.
  3. Add chicken breasts to the pot; season with salt, pepper, cumin, chili powder, and smoked paprika. Sear on both sides for about 3-4 minutes.
  4. Pour in chicken broth; add diced tomatoes, chopped poblanos, corn kernels, and black beans. Stir to combine and bring to a gentle boil.
  5. Lower heat and simmer for about 20 minutes until chicken is cooked through.
  6. Remove chicken from the pot; shred using forks and return to the pot.
  7. Stir in heavy cream; heat through for a few minutes before tasting and adjusting seasoning.

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