Poblano Chicken Tortilla Soup is a cozy and flavorful dish that combines tender chicken, smoky poblano peppers, and crispy tortilla strips. The soup has a nice kick without being too spicy, and the mix of ingredients creates a comforting bowl full of texture and depth.
I love making this soup when I want something hearty but not too heavy. The poblano peppers add a subtle smoky flavor that I find really makes the soup special. One tip I have is to roast the poblanos before adding them — it brings out their flavor even more and adds a little char that I can’t get enough of.
My favorite way to serve this soup is with a squeeze of fresh lime and a sprinkle of cheese on top. Some avocado and cilantro on the side make it even better. It’s the kind of meal that feels like a warm hug on a chilly day, and almost everyone who tries it ends up asking for the recipe.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its smoky flavor. Roasting them is key to bring out that taste. If you can’t find poblanos, roasted green bell peppers or Anaheim chilies work well.
Chicken: I like rotisserie chicken for convenience and flavor. You can also use cooked shredded chicken breast or thighs. Leftover chicken is perfect too.
Corn: Fresh corn adds sweetness, but frozen or canned corn works fine in a pinch. Just drain canned corn before adding.
Tortillas: Corn tortillas toasted or fried until crisp add great texture. For a healthier twist, bake the strips instead of frying.
Avocado and Cilantro: These fresh toppings balance the smoky and spicy flavors. If you don’t have cilantro, fresh parsley can substitute.
How Do I Roast Poblanos Perfectly for This Soup?
Roasting poblanos is how you add smoky depth to the soup. Here’s a simple way to roast them:
- Place the poblanos under a broiler or on a grill over medium-high heat.
- Turn occasionally with tongs until all sides are blackened and blistered, about 8-10 minutes.
- Put the hot peppers in a bowl and cover with a towel. Let them steam for 10 minutes—this makes peeling easier.
- Peel off the skins carefully, remove seeds, then chop.
My personal tip: Don’t rinse after peeling or you’ll lose flavor. Just scrape off the skin gently with a knife or your fingers.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and mixing all the flavors together.
- Baking sheet – to roast poblano peppers evenly under the broiler or grill.
- Tongs – help you turn the poblanos safely while roasting without burning your fingers.
- Sharp knife – essential for chopping the roasted poblanos, onion, and other ingredients.
- Cutting board – a stable surface for chopping veggies and shredding chicken.
- Ladle – makes serving the soup easier and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey or cooked white beans to make it vegetarian-friendly without losing protein.
- Add diced sweet potatoes with the corn for a sweet twist and extra heartiness.
- Mix in black beans for added texture and fiber—great for a more filling option.
- Top with crumbled queso fresco or shredded Monterey Jack for a creamy, cheesy contrast.
Poblano Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 3 medium poblano peppers
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper to taste
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- 4 corn tortillas, cut into strips and toasted or fried until crispy
- 1 avocado, diced (for topping)
- Optional: sour cream, shredded cheese, sliced jalapeños
Time Needed:
This recipe takes about 10 minutes for prep, 10 minutes to roast the poblanos, and 20 minutes to cook the soup. So in total, you’re looking at around 40 minutes from start to finish, making it a quick and comforting meal for any day.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Preheat your broiler or grill. Place the poblano peppers on a baking sheet and roast, turning every few minutes, until their skins are blackened and blistered on all sides—about 8-10 minutes. Place them in a bowl, cover with a towel or plastic wrap, and let steam for 10 minutes. This makes peeling off the skins easy. Once cooled, peel off the skins, remove seeds, and chop the peppers into small pieces.
2. Cook the Base of the Soup:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.
3. Combine and Simmer:
Add the chopped poblanos, chicken broth, diced tomatoes with their juice, shredded chicken, and corn to the pot. Stir well. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes to let the flavors blend.
4. Finish and Serve:
Season the soup with salt and pepper to your taste. Stir in the lime juice and chopped cilantro, reserving a little cilantro for garnish. Serve in bowls topped with crispy tortilla strips, diced avocado, and the reserved cilantro. You can also add sour cream, shredded cheese, or jalapeños if you like.
Enjoy your warm and flavorful Poblano Chicken Tortilla Soup — it’s a perfect mix of smoky, fresh, and a little bit spicy, all in one comforting bowl!
Can I Use Frozen Poblano Peppers?
Fresh poblanos are best for roasting and getting that smoky flavor. If you only have frozen, thaw them completely and sauté instead of roasting to avoid excess moisture in the soup.
How Can I Make This Soup Spicier or Milder?
Adjust the chili powder to your heat preference—add more for spice or leave it out for milder flavor. You can also include sliced jalapeños as a topping to control the spice level when serving.
What’s the Best Way to Store Leftovers?
Let the soup cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. To keep tortilla strips crispy, store them separately and add just before serving.
Can I Prepare This Soup Ahead of Time?
Yes! You can roast poblanos and make the soup up to 2 days in advance. Just reheat it on the stove and add fresh toppings like cilantro, avocado, and tortilla strips right before serving.
