Print

Poblano Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful Poblano Chicken Tortilla Soup featuring smoked poblano peppers, tender chicken, and crispy tortilla strips, perfect for chilly evenings.

Ingredients

Scale
  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauteing until the onion turns translucent.
  2. Stir in the poblano and jalapeño peppers, cooking until they become tender and fragrant.
  3. Add cumin, smoked paprika, and chili powder to the pot, cooking for an additional minute to release their flavors.
  4. Pour in chicken broth and bring the mixture to a gentle simmer.
  5. Incorporate the shredded chicken, diced tomatoes, and black beans into the soup. Season with salt and pepper to taste. Allow the soup to simmer for about 20 minutes.
  6. Preheat the oven to 375°F (190°C) and arrange the tortilla strips on a baking sheet. Bake until they turn crispy, about 10 minutes.
  7. After 20 minutes, add the lime juice and chopped cilantro to the pot. Adjust seasoning as necessary.
  8. Serve the soup hot, garnished with diced avocado, shredded Monterey Jack cheese, crispy tortilla strips, and a dollop of sour cream.

Notes

Feel free to adjust the level of heat by varying the amount of jalapeño. For a creamier soup, add a splash of cream or cream cheese during simmering.

Nutrition