Poblano Chicken Tortilla Soup is a comforting bowl filled with tender chicken, roasted poblanos, and crispy tortilla strips that add a nice crunch. The soup has a smoky, mild heat from the poblanos, balanced with fresh veggies and a flavorful broth that feels like a big warm hug on a chilly day.
I love making this soup when I want something that’s both satisfying and a little special without too much fuss. Roasting the poblanos really brings out their smoky flavor, and I always sneak in a little extra lime juice at the end for a fresh kick. It’s a favorite in my house because it’s just the right mix of creamy, spicy, and crunchy all in one bowl.
My favorite way to serve it is with plenty of avocado slices, a sprinkle of cheese, and a squeeze of lime on top. I also like to add a dollop of sour cream and fresh cilantro to brighten it up. It makes a perfect weeknight meal that’s easy to put together but tastes like you spent all day in the kitchen.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its smoky, mild heat. Roasting and peeling them is key for flavor. If you can’t find poblanos, mild green bell peppers can work, but the smoky flavor will be less intense.
Chicken: I prefer using cooked, shredded chicken breast for tender bites. Rotisserie chicken is a great shortcut, or you can poach chicken breasts for extra juicy meat.
Tortilla Strips: Fresh corn tortillas work best for that crispy topping. You can bake the strips for a lighter version or use store-bought tortilla chips as a quick substitute.
Cilantro & Lime: Both add fresh brightness to the soup. If you don’t like cilantro, fresh parsley is a mild alternative. Don’t skip the lime juice—it really lifts the flavors.
How Do You Get Poblano Peppers Perfectly Roasted and Peeled?
Roasting poblanos unlocks their smoky taste and softens their skin for peeling.
- Place peppers directly over a gas burner or under the broiler, turning often until the skin is blackened and blistered.
- Immediately transfer peppers to a covered bowl to steam—this loosens the skin for easy peeling.
- Once cooled, gently peel off the charred skin and remove seeds before dicing.
Patience here is key—rushing peeling may leave bitter burnt bits. Taking your time results in sweeter, deeper flavor in your soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one place and simmering flavors together.
- Cast iron skillet or baking sheet – great for roasting the poblano peppers evenly and developing their smoky flavor.
- Knife and cutting board – for chopping onions, garlic, and dicing roasted poblanos.
- Slotted spoon or tongs – handy for removing roasted peppers from heat and handling hot veggies safely.
- Deep frying pan or skillet – needed if you’re frying tortilla strips for that crispy, fresh topping.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a slightly different, rich flavor—great after holidays.
- Add black beans or pinto beans to boost fiber and make the soup heartier and more filling.
- Include diced zucchini or bell peppers for extra vegetables and freshness.
- Top with shredded Monterey Jack or cheddar cheese instead of or along with sour cream for a creamy touch.
How to Make Poblano Chicken Tortilla Soup?
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken breast, shredded
- ½ cup fresh cilantro, chopped
- Salt and black pepper, to taste
- Juice of 1 lime
For The Toppings:
- 4 corn tortillas, cut into strips
- Vegetable oil, for frying tortilla strips
- 1 avocado, diced
- Optional: shredded cheese, sour cream, extra lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook, plus around 15 minutes to roast the poblanos and fry tortilla strips. In total, expect roughly 40 minutes from start to finish to get this delicious soup on your table.
Step-by-Step Instructions:
1. Roast the Poblanos:
Place the poblano peppers directly over an open flame or under the broiler. Turn occasionally until the skins are evenly charred and blistered. Once done, place the peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes—this helps loosen the skin. Then peel off the skins, remove the seeds, and dice the peppers.
2. Prepare the Tortilla Strips:
Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches, turning occasionally, until they’re crispy and golden brown—about 1 to 2 minutes. Remove and drain on paper towels. Set aside for topping.
3. Make the Soup Base:
In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
4. Add Poblanos and Spices:
Stir in the diced roasted poblanos, ground cumin, and chili powder. Cook for 2 minutes, stirring, to bring out the flavors.
5. Combine Broth and Vegetables:
Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors together.
6. Add Corn and Chicken:
Stir in the corn kernels and shredded chicken. Simmer for an additional 5 minutes until heated through.
7. Season and Finish:
Add chopped cilantro, lime juice, salt, and black pepper to taste. Stir well.
8. Serve:
Ladle the soup into bowls. Top each serving with crispy tortilla strips and diced avocado. Add optional toppings like shredded cheese, sour cream, and extra lime wedges for extra flavor.
Enjoy this smoky, hearty, and satisfying Poblano Chicken Tortilla Soup — perfect for cozy dinners that warm you from the inside out!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps ensure even heating and the best texture.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave until warmed through. Keep crispy tortilla strips separate and add them just before serving to maintain their crunch.
Can I Make This Soup Vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and leave out the chicken or replace it with beans or a plant-based protein. Roasted poblanos and the tortilla strips will still give you great flavor and texture.
What’s the Best Way to Adjust the Spice Level?
To make it milder, remove all seeds from the poblanos before roasting and use fewer chili powder. For extra heat, add a pinch of cayenne powder or include a diced jalapeño alongside the poblanos. Taste as you go to find your perfect level!
