There’s something so comforting about a warm bowl of homemade soup, especially when it’s packed with flavor and nourishment. Poblano Chicken Tortilla Soup is a delightful blend of roasted poblano peppers, tender chicken, and hearty beans, making it a perfect dish for cozy weeknight dinners or entertaining guests on chilly evenings. The vibrant flavors create an irresistible texture that warms both the body and soul, plus it’s easy to whip up in under an hour. Whether you’re cooking for your family or hosting a gathering, this recipe is sure to impress!
Why You’ll Love This Recipe
Making Poblano Chicken Tortilla Soup at home isn’t just fun—it’s also quick, cozy, and budget-friendly. This comforting dish is nutritious and easily customizable to suit the tastes of your family. With a handful of pantry staples, you can create a meal that appeals to both kids and adults alike.
“This soup warmed my heart and home! My whole family loved it, and we’ll be making it regularly!”
How to Make Poblano Chicken Tortilla Soup: An Amazing Ultimate Recipe
Crafting this mouthwatering soup involves roasting peppers, sautéing aromatics, and simmering to perfection. You’ll love how simple it is to bring incredible flavors together. Here’s a quick snapshot of what you’ll need!
Ingredients
Gather these items for your Poblano Chicken Tortilla Soup:
– 2 large poblano peppers
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 4 cups chicken broth
– 1/2 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 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
– Tortilla strips, for garnish
– Fresh cilantro, for garnish
– Avocado, sliced, for serving
– Lime wedges, for serving
Quick substitution tips: You can use canned roasted poblano peppers if you’re short on time. Diced rotisserie chicken can be swapped for uncooked chicken, making the soup even quicker!
Directions
This delightful soup is ready in just a few steps. Here’s how you create your masterpiece:
- Preheat your oven to 425°F (220°C). Roast the poblano peppers on a baking sheet for 15-20 minutes, turning occasionally until charred. Once they’re done, remove them from the oven, cool, peel, deseed, and chop into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the chicken breasts to the pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides, about 3-4 minutes each.
- Pour in the chicken broth and add diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring the mixture to a gentle boil.
- Lower the heat and let the soup simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, allowing it to heat through for a few minutes.
- Taste the soup and adjust the seasoning as necessary by adding more salt, pepper, or spices to your liking.
- While the soup simmers, you can make tortilla strips. Cut corn tortillas into strips and pan-fry or bake until crispy.
Serving Suggestions
There are so many fantastic ways to enjoy your Poblano Chicken Tortilla Soup! Consider serving it with a side of crispy tortilla chips or a fresh garden salad. Top each bowl with creamy avocado slices, crunchy tortilla strips, and a sprinkle of fresh cilantro for a flavorful finish. This soup is perfect for gatherings or weeknight family dinners alike.
Storage & Reheating
If you have leftovers (though that may be a challenge), this soup stores well! Place it in an airtight container in the fridge, and it’ll keep for about 3-4 days. For longer storage, you can freeze it in portions for up to 3 months. When reheating, simply thaw overnight in the fridge and warm on the stovetop over low heat, stirring gently until heated through.
Pro Tips
To elevate your Poblano Chicken Tortilla Soup, try adding a squeeze of lime juice right before serving for a fresh, zesty kick! If you prefer a spicier version, leave some seeds in the roasted poblano peppers or add a pinch of cayenne pepper. Also, for an even creamier soup, substitute half the chicken broth with coconut milk for a delicious twist!
Variations
Try switching up your ingredients for different flavors! For a vegetarian version, replace the chicken with chickpeas or additional beans. If you love heat, toss in jalapeños or use chipotle powder instead of chili powder. Spice it up even more with a few dashes of hot sauce when serving.
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors develop. Just store it in the fridge and reheat before serving.
Is this soup kid-friendly?
Definitely! The flavors are warm and savory without being overwhelmingly spicy. You can always adjust the spice level based on your family’s preferences.
How can I thicken my soup?
If you’re looking for a thicker texture, blending a portion of the soup before adding the cream can give it a nice creamy consistency, or you can add a cornstarch slurry while simmering.
- Poblano recipes
- Easy tortilla soup recipes