Poblano Chicken Tortilla Soup is a comforting bowl filled with tender chicken, roasted poblano peppers, and a rich, flavorful broth. The soup has a slight smoky kick from the poblanos, plus the satisfying crunch of crispy tortilla strips on top. It’s a great balance of warmth, zest, and texture all in one dish.
I love making this soup when I want something cozy but with a little twist. The roasted poblanos add just enough heat without being overpowering, and the chicken keeps it hearty and filling. I usually simmer the soup slowly so all the flavors meld together perfectly, which feels like a little hug in a bowl during chilly days.
My favorite way to serve it is with plenty of fresh toppings like avocado slices, a sprinkle of cilantro, and a squeeze of lime to brighten it up. It’s perfect for a casual dinner with family or friends, especially when you want something that feels homemade but isn’t complicated. Plus, the leftover soup tastes even better the next day!
Key Ingredients & Substitutions
Poblano Peppers: These bring a mild smoky heat to your soup. If you can’t find poblanos, use poblano-flavored or mild green chilies. Roasting them gives a great depth of flavor.
Chicken Breasts: I like using boneless, skinless breasts for easy shredding. You can swap for chicken thighs if you want juicier meat and a richer taste.
Fire-Roasted Tomatoes: They add a nice smoky touch. If you don’t have these, use regular diced tomatoes and add a small pinch of smoked paprika to mimic the smoky flavor.
Tortilla Strips: Crispy strips give texture and crunch. Use store-bought or make your own by baking or frying cut corn tortillas until crispy.
Sour Cream or Mexican Crema: Adds creaminess and balances heat. Greek yogurt can be a good substitute for a lighter option.
How Do You Roast Poblano Peppers for the Best Flavor?
Roasting poblanos is key for their smoky taste and easier peeling. Here’s how I do it:
- Place peppers directly on a gas burner or under a broiler on high heat.
- Turn every 1-2 minutes until skins are blackened and blistered all over.
- Transfer to a bowl and cover with plastic wrap for 10 minutes – this steams them and loosens skin.
- Peel off the blackened skin with your fingers or a paper towel. Avoid rinsing to keep flavor.
- Remove seeds and chop for the soup.
This process brings out deep, smoky flavors and keeps your soup tasting authentic and fresh!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for simmering the soup evenly without hot spots.
- Knife and cutting board – you’ll need these for chopping poblanos, onions, and garnishes.
- Tongs or slotted spoon – handy for removing chicken breasts from the soup to shred.
- Two forks – the easiest way to shred cooked chicken quickly.
- Roasting pan or baking sheet – use it if you don’t have a gas stove to roast poblano peppers in the oven.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add extra flavor.
- Try adding black beans or corn for more texture and a heartier soup.
- Stir in a little queso fresco or shredded Monterey Jack cheese for a creamy twist just before serving.
- Add a dash of chipotle powder or chopped chipotle peppers in adobo for smokier heat when you want more spice.
How to Make Poblano Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 roasted poblano peppers, peeled, seeded, and chopped
- 1 jalapeño, seeded and finely chopped (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 (14.5 oz) can fire-roasted diced tomatoes
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced
- ½ cup sour cream or Mexican crema
- 1 cup crispy tortilla strips (store-bought or homemade)
- 2 green onions, thinly sliced
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 35 minutes of cooking time, totaling about 45 minutes. The time includes roasting the peppers, cooking the soup, and shredding the chicken.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
If your poblanos aren’t roasted yet, place them over an open flame or under the broiler. Turn them often until they’re blackened on all sides. Put them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cool, peel off the skins, remove the seeds, and chop them finely.
2. Prepare the Soup Base:
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft. Stir in the garlic, chopped poblano peppers, and jalapeño (if using). Cook for 2 more minutes until fragrant.
3. Add Spices:
Add the ground cumin, chili powder, and smoked paprika. Stir constantly and cook for 1 minute so the spices release their flavors.
4. Add Liquids and Chicken:
Pour in the chicken broth and fire-roasted diced tomatoes with their juice. Season with salt and pepper. Place the chicken breasts into the pot.
5. Simmer:
Bring the soup to a boil, then reduce heat to low. Cover and let it simmer until the chicken is cooked through, about 20-25 minutes.
6. Shred the Chicken:
Take the chicken breasts out of the pot and shred them with two forks. Return the shredded chicken to the soup.
7. Finish the Soup:
Stir in the lime juice. Taste and add more salt or pepper if needed. Let the soup simmer for another 5 minutes so the flavors combine well.
8. Serve and Enjoy:
Ladle the soup into bowls. Top each bowl with sour cream, fresh cilantro, avocado slices, green onions, jalapeño slices (optional), and crispy tortilla strips. Serve with extra lime wedges on the side for a fresh squeeze of flavor.
This Poblano Chicken Tortilla Soup is a warm, tasty meal with smoky depth, a little zest, and crunchy tortilla goodness. Perfect for cozy dinners!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and shred easily.
How Do I Store Leftovers?
Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave. Add extra lime juice or sour cream when reheating to freshen the flavors.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Prepare it fully and store it in the fridge. When ready to serve, reheat over low heat and add fresh toppings right before eating.
What Are Good Alternatives for Poblano Peppers?
If you can’t find poblanos, try mild green bell peppers or Anaheim peppers. Roasting is key to getting that smoky flavor, so make sure to roast whatever pepper you choose for the best taste.
