Name: Poblano Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 chicken breasts, cooked and shredded; 2 poblano peppers, roasted and chopped; 1 onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 can diced tomatoes; 1 can black beans, drained and rinsed; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Corn tortillas, cut into strips for garnish; Avocado slices, for topping; Fresh cilantro, for garnish; Lime wedges, for serving

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This Poblano Chicken Tortilla Soup is like a hug in a bowl, with just the right amount of spice to keep you on your toes. The smoky poblano peppers blend beautifully with tender chicken and crispy tortilla strips. It’s the perfect balance of cozy and zesty. Don’t worry if you aren’t a spice lover, this soup can be as mild or as fiery as you want it to be! Trust me, once you try this, it’s going to be your new go-to comfort food.

1) Key Takeaways
2) Easy Poblano Chicken Tortilla Soup Recipe
3) Ingredients for Poblano Chicken Tortilla Soup
4) How to Make Poblano Chicken Tortilla Soup
5) Tips for Making Poblano Chicken Tortilla Soup
6) Making Poblano Chicken Tortilla Soup Ahead of Time
7) Storing Leftover Poblano Chicken Tortilla Soup
8) Try these soups next!
9) Poblano Chicken Tortilla Soup Recipe
10) Nutrition

1) Key Takeaways

This Poblano Chicken Tortilla Soup is the perfect combination of smoky, spicy, and comforting. The smoky poblano peppers add depth, while the tender shredded chicken makes it a hearty meal. Serve it with crispy tortilla strips for crunch and a squeeze of fresh lime for that zingy finish!

If you’re looking for a warm, satisfying bowl of soup, look no further. This recipe is not only quick and easy but also full of flavor. The beauty of this dish is that you can adjust the heat to your liking. Whether you prefer mild or fiery, you’re in control.

It’s the perfect dish for a cozy night in, or to impress guests at your next dinner party. Trust me, once you’ve had a taste of this soup, you’ll be making it over and over again.

2) Easy Poblano Chicken Tortilla Soup Recipe

This Poblano Chicken Tortilla Soup is so easy to whip up, you won’t believe it. With just a few simple ingredients and less than 45 minutes, you can have a bowl of spicy, smoky comfort in front of you. It’s an easy chicken tortilla soup recipe that doesn’t require any special skills, just a love for food!

The trick to making this soup so simple? Using shredded rotisserie chicken and canned beans. It’s a huge time-saver, but still delivers that homemade flavor we all crave. You can have everything simmering on the stove while you prep the garnishes and toast the tortilla strips. Voila! Dinner is served.

And let’s talk about that spice. The roasted poblano peppers bring a unique smokiness, while the chili powder and cumin kick things up a notch. You can always tone it down if you’re more of a mild soup kind of person, but I encourage you to go bold!

3) Ingredients for Poblano Chicken Tortilla Soup

Shredded Chicken: You can’t have chicken tortilla soup without chicken, right? I love using rotisserie chicken for a quick shortcut. It adds flavor and saves time. Plus, the tender, juicy pieces are perfect for this soup!

Poblano Peppers: These smoky beauties are the star of the show. Roasting them brings out their depth and adds a rich, earthy flavor to the soup. Don’t skip this step, trust me, it makes all the difference!

Onion: A finely chopped onion adds a subtle sweetness and depth to the base of the soup. It’s like the secret ingredient that ties everything together without stealing the spotlight.

Garlic: No dish is complete without garlic. A few cloves minced into the mix, and you’ve got the perfect savory backdrop for the spicy poblano and chicken.

Chicken Broth: You want a good, flavorful broth to bring everything to life. You can go with store-bought or homemade, whichever you prefer. Either way, it’s the liquid gold that holds this soup together!

Canned Diced Tomatoes: These juicy little morsels add a touch of acidity and sweetness, making the soup perfectly balanced. They’re a great way to bulk up the soup without taking a lot of time.

Black Beans: For some extra fiber and heartiness, black beans are a must. They add a nice texture and pair wonderfully with the chicken and peppers.

Spices: Cumin, chili powder, salt, and pepper come together to create a flavor explosion. These spices are the building blocks of that rich, comforting flavor you’ll keep coming back for.

Tortilla Strips: For crunch! You can make your own crispy tortilla strips or use store-bought. Either way, they provide a delightful contrast to the smooth soup.

Avocado: The creamy texture of fresh avocado adds a cool, refreshing element to balance out the heat. A few slices on top, and you’ve got a soup worth savoring.

Lime: A squeeze of fresh lime juice right before serving brings everything together with a citrusy punch that brightens up the whole dish.

4) How to Make Poblano Chicken Tortilla Soup

Step 1: Start by roasting the poblano peppers. This can be done on a hot skillet or under the broiler. You want the skin to blacken and bubble. Once roasted, peel off the charred skin and chop the peppers into small pieces.

Step 2: In a large pot, sauté the chopped onion and garlic until fragrant and soft. This is where the soup starts to smell amazing!

Step 3: Add the roasted poblano peppers, shredded chicken, chicken broth, diced tomatoes, and black beans to the pot. Stir everything together. Season with cumin, chili powder, salt, and pepper, and let the soup simmer for 20 minutes. The flavors will meld together beautifully.

Step 4: While the soup is simmering, fry the tortilla strips in a little oil until crispy. Set them aside on a paper towel to drain any excess oil.

Step 5: To serve, ladle the soup into bowls, top with crispy tortilla strips, avocado slices, and a squeeze of lime. Garnish with fresh cilantro if desired, and enjoy!

5) Tips for Making Poblano Chicken Tortilla Soup

Make sure to roast the poblano peppers properly. The charred skin adds so much depth to the flavor, so don’t skip this step! If you’re in a hurry, you can skip roasting them, but trust me, it’s worth the extra few minutes.

If you prefer a smoother soup, feel free to blend a portion of it after simmering. Just remember to remove the tortilla strips first, unless you want them to be a bit soggy (which I don’t recommend!).

Want to make it spicier? Add some chopped jalapeños to the mix, or even throw in a little hot sauce when serving. You can make this soup as mild or fiery as you like!

6) Making Poblano Chicken Tortilla Soup Ahead of Time

This soup actually gets better the next day! If you’re meal prepping or just want to save some time, feel free to make it ahead of time. Let the soup cool completely, store it in an airtight container, and refrigerate. The flavors will continue to develop overnight.

However, I wouldn’t recommend adding the crispy tortilla strips until just before serving. They’re best when fresh and crunchy. The soup itself will stay fresh for 3-4 days in the fridge.

7) Storing Leftover Poblano Chicken Tortilla Soup

Store any leftover soup in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, just add a little extra broth or water to loosen it up.

If you have leftover tortilla strips, store them separately so they stay crunchy. Just sprinkle them on top when serving!

8) Try these soups next!

9) Poblano Chicken Tortilla Soup Recipe