Poblano Chicken Tortilla Soup is a comforting bowl packed with tender shredded chicken, smoky roasted poblano peppers, and crispy tortilla strips that add a satisfying crunch. The soup has a rich, slightly smoky flavor with a hint of spice that makes it perfect for a cozy dinner on chilly evenings.
I love how simple it is to bring this soup together, especially when you roast the poblanos yourself—it really brings out their deep, smoky sweetness. Adding a squeeze of fresh lime and a sprinkle of cilantro right before serving always brightens up the flavors and makes the whole thing feel fresh and lively.
One of my favorite ways to enjoy this soup is topped with a little shredded cheese and a dollop of sour cream, which softens the spice just enough while keeping it creamy. It’s great for serving when friends are over because it feels special but doesn’t take forever to make. Plus, the tortilla strips on top are always a hit—they add just the right bit of crunch to soak up that delicious broth.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its smoky flavor. Roasting them enhances that taste. If you don’t have poblanos, mild green bell peppers or Anaheim peppers can work, but the soup will be less smoky.
Chicken: Using cooked, shredded chicken makes the soup quick and easy. Rotisserie chicken is a great shortcut! You can also use leftover grilled chicken for added flavor.
Chicken Broth: Homemade broth adds depth, but store-bought works just fine. For a vegetarian version, swap chicken broth with vegetable broth and use beans or tofu instead of chicken.
Tortilla Strips: Crispy strips are essential for texture. Store-bought tortilla chips work, or you can cut corn tortillas into strips and bake or fry them at home for freshness.
How Do You Perfectly Roast and Peel Poblanos?
Roasting poblanos is key to smoky flavor but can be tricky to peel. Here’s how I do it:
- Hold the chile over a gas flame or under the broiler. Turn it to get all sides evenly charred and blistered.
- Once blackened, place poblanos in a bowl and cover with plastic wrap or a towel. This traps steam which loosens the skin.
- After about 10 minutes, peel the skin off gently with your fingers or a paper towel. Avoid rinsing them or you’ll lose flavor.
- Remove the stems and seeds, then chop for your soup.
This method locks in smoky depth and softens the poblanos perfectly without bitterness.
Equipment You’ll Need
- Large heavy-bottomed pot – great for simmering the soup evenly without burning.
- Baking sheet or grill pan – perfect for roasting the poblano peppers to get that char.
- Sharp knife – helps you peel, seed, and chop peppers cleanly and safely.
- Ladle – makes serving the hot soup easy and mess-free.
- Cutting board – sturdy enough for all your chopping needs.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or firm white fish for a seafood twist that cooks quickly in the broth.
- Add black beans or pinto beans to bulk up the soup and add fiber for a heartier meal.
- Stir in a handful of shredded Monterey Jack or queso fresco as a melty, mild cheese option.
- Mix in diced sweet corn or roasted red bell peppers for extra sweetness and color.
Poblano Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 4 poblano peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1 tablespoon fresh lime juice
- 1 cup corn kernels (fresh, frozen or canned)
- 1/2 cup chopped fresh cilantro, plus more for garnish
For Serving:
- Tortilla strips (store-bought or homemade fried/cooked corn tortillas)
- 1 avocado, sliced
- 1/4 cup finely chopped red onion (for garnish)
- Optional: sour cream, shredded cheese, chopped jalapeños
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 minutes to cook. The total time is around 40 minutes, making it a great choice for a comforting and flavorful meal without a long wait.
Step-by-Step Instructions:
1. Roast the Poblanos:
Roast the poblano peppers over a gas flame or under the broiler, turning occasionally until their skin is blackened and blistered all over. Place them in a bowl and cover tightly with plastic wrap or a clean kitchen towel for about 10 minutes. This helps loosen their skin. Then peel off the skins, remove the stems and seeds, and roughly chop the peppers.
2. Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño if using. Cook until the onion is soft and fragrant, about 4-5 minutes.
3. Add Spices and Poblanos:
Stir in the ground cumin, chili powder, and the roasted poblano peppers. Cook for 1-2 minutes, letting the spices become fragrant.
4. Add Broth and Tomatoes:
Pour in the chicken broth and canned diced tomatoes with their juice. Stir everything together and bring the mixture to a gentle simmer.
5. Simmer the Soup:
Add salt and black pepper to taste. Let the soup simmer gently for about 15 minutes to develop and meld the flavors.
6. Add Chicken and Corn:
Stir in the shredded cooked chicken and corn kernels. Continue simmering the soup for another 5 minutes or until heated through.
7. Finish with Lime and Cilantro:
Just before serving, stir in the fresh lime juice and chopped cilantro for a fresh, bright taste.
8. Serve Your Soup:
Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced red onion, extra cilantro, and slices of avocado.
9. Optional Garnishes:
If you like, add a dollop of sour cream, sprinkle shredded cheese, or scatter chopped jalapeños on top to add more flavor and texture.
Enjoy your delicious and smoky Poblano Chicken Tortilla Soup!
Can I Use Frozen Poblano Peppers?
Yes, you can use frozen poblano peppers, but fresh roasted poblanos give the best flavor. If using frozen, thaw them completely and pat dry before adding to the soup to avoid excess moisture.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Make This Soup Vegetarian?
Absolutely! Swap chicken broth for vegetable broth and omit the chicken or substitute with beans or tofu for added protein. Roasted poblanos still give it a great smoky flavor.
What Can I Use Instead of Tortilla Strips?
If you don’t have tortilla strips, crushed tortilla chips or even crispy croutons can work well to add that crunchy texture on top of the soup.
