Poblano Chicken Tortilla Soup Recipe – Easy, Comforting Dinner with Fresh Toppings

The first time I inhaled the smoky aroma of roasted poblano peppers swirling through a bubbling pot of chicken tortilla soup, I knew I’d stumbled onto a keeper. There’s just something about the way the gentle heat from poblanos mingles with tender shredded chicken, corn, and crispy tortilla strips—it’s like wrapping yourself in a cozy blanket after a long day. Honestly, this poblano chicken tortilla soup has become my go-to comfort dinner (especially when the weather’s doing that unpredictable dance between chilly and warm).

I first made this recipe on a rainy Tuesday, hungry for something hearty but not heavy. I was craving classic chicken tortilla soup but wanted a twist, so I grabbed a couple of fresh poblano peppers from the fridge—game changer! They add just the right touch of smokiness and a bit of depth that regular bell peppers just can’t match. And let’s face it, anything that lets you pile on fresh toppings like avocado, cilantro, and crunchy tortilla strips is a win for weeknight dinners and family gatherings.

This poblano chicken tortilla soup is easy enough for busy nights, but feels special enough to serve when friends drop by. I’ve tested it more times than I can count (sometimes with leftover rotisserie chicken, sometimes with homemade broth), and every single batch gets devoured. Whether you’re feeding picky kids, looking for a protein-packed lunch, or just need a bowl of something soul-soothing, this recipe delivers all the comforting flavors you crave, plus a little extra magic from those poblanos.

Stick with me—by the end of this post, you’ll know exactly how to make poblano chicken tortilla soup that tastes like it came from your favorite local spot. I’ll share my best tips, ingredient swaps, and a few personal stories (because, honestly, food is always better with a little nostalgia and some fresh toppings).

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, this poblano chicken tortilla soup is perfect for weeknights or when you need dinner in a hurry. No marathon cooking sessions required!
• Simple Ingredients: Most of the ingredients are pantry staples or easy to find at your local store. You probably have chicken, onions, garlic, and tortillas already.
• Perfect for Any Occasion: Whether it’s a lazy Sunday, a potluck with friends, or a cozy family dinner, this soup fits right in. It’s hearty but not heavy, so you’ll feel satisfied but not stuffed.
• Crowd-Pleaser: Honestly, I’ve yet to meet someone who doesn’t love this soup. The toppings let everyone customize their bowl, which means even picky eaters stay happy.
• Unbelievably Delicious: The combination of smoky poblano peppers, tender chicken, and a rich tomato broth hits all the right notes. It’s the kind of comfort food that makes you want to close your eyes and savor every spoonful.

But what really sets this poblano chicken tortilla soup apart is the roasting step for the poblanos. By charring them before adding to the pot, you get this amazing layer of flavor—sort of earthy, a little bit sweet, with just enough heat to keep things interesting. I also like to blend part of the soup with the peppers for a silkier texture (trust me, it’s worth the extra minute). And let’s not forget the finishing touches: fresh cilantro, creamy avocado, sharp cheddar, and crunchy tortilla strips. You know, the kind of toppings that make you excited to dig in.

This isn’t just another chicken tortilla soup recipe—it’s the version that feels like a hug in a bowl. It’s healthy, full of protein, and totally customizable. If you want to impress guests without stressing out, or simply need a pick-me-up dinner, this soup is your answer. It’s comfort food, but with a fresh twist, and always delivers that warm, satisfying feeling that keeps you coming back for more.

Ingredients Needed

This poblano chicken tortilla soup uses everyday ingredients to create a full-flavored, comforting meal. I’ve grouped them so you can scan quickly and see what you’ll need. Feel free to swap a few things based on what’s in your pantry—flexibility is key here!

For the Soup Base:

• 2 medium poblano peppers (roasted and peeled; adds smokiness)
• 1 lb (450g) boneless, skinless chicken breasts (or thighs; shredded)
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 1 jalapeño pepper (seeded and diced; optional for extra kick)
• 1 red bell pepper (chopped; for sweetness and color)
• 1 cup (160g) corn kernels (fresh or frozen; adds sweetness)
• 1 (14.5 oz/410g) can diced tomatoes (fire-roasted are best)
• 6 cups (1.4L) low-sodium chicken broth (homemade or store-bought)
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika (for depth)
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• Juice of 1 lime (for brightness)

For the Toppings:

• Corn tortillas (cut into strips and baked/fried for crunch)
• 1 ripe avocado (sliced or diced)
• ½ cup (56g) shredded cheddar or Monterey Jack cheese
• Fresh cilantro leaves (chopped)
• Fresh lime wedges
• Sour cream or Greek yogurt (for creaminess)
• Chopped green onions (optional)

Ingredient Notes & Substitutions:

• Poblanos: Use canned green chiles in a pinch, but fresh is best for flavor.
• Chicken: Rotisserie chicken works great for a quick shortcut.
• Corn: Swap with hominy for a more traditional Mexican twist.
• Broth: Vegetable broth makes this soup vegetarian if you skip the chicken.
• Tortillas: Gluten-free corn tortillas are naturally used; if you prefer flour, go for it (but they won’t crisp up the same way).
• Seasonings: Adjust chili powder and jalapeño for spice lovers—my kids prefer it mild, so I often leave out the jalapeño.

For best results, try to use fresh, firm poblano peppers. I’m partial to brands like Pacific Foods for chicken broth and Cabot for cheddar cheese, but use what you love or have on hand. If you’re shopping in summer, you can toss in some fresh cherry tomatoes instead of canned. This soup is friendly—make it your own!

Equipment Needed

• Large Soup Pot or Dutch Oven: For simmering the soup evenly. If you don’t have a Dutch oven, any heavy-bottomed pot works.
• Baking Sheet: For roasting the poblano peppers (or use a cast iron skillet).
• Tongs: Super handy for flipping peppers and shredding chicken.
• Knife and Cutting Board: For prepping veggies and chicken.
• Blender or Immersion Blender: Optional, but makes the soup extra silky if you blend some of the peppers into the broth.
• Measuring Cups and Spoons: For accuracy with spices and liquids.
• Sheet Pan or Frying Pan: For baking or frying tortilla strips (oven is easier, less mess).

I’ve made this poblano chicken tortilla soup in everything from a basic stockpot to a fancy enameled Dutch oven. Both work! If you don’t have a blender, just chop poblanos finely and stir them in. For tortilla strips, use a sheet pan with parchment for easy cleanup. Budget tip: Skip fancy gadgets—your standard kitchen tools are enough. I usually just wash the baking sheet right away after roasting so those smoky pepper oils don’t stick!

Preparation Method

1. Roast the Poblanos: Preheat your oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes, flipping halfway, until skins blister and blacken. Let cool, then peel off skins and remove seeds. Chop the flesh. (If you’re in a rush, broiling works too; just keep a close eye!)
2. Cook the Chicken: While poblanos roast, add chicken breasts to your soup pot. Pour in 6 cups (1.4L) chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15-20 minutes, until chicken is cooked through (165°F/74°C internal temp). Remove chicken, shred with two forks, and set aside. (If using rotisserie, skip this step and add shredded chicken later.)
3. Sauté the Veggies: In the same pot, add a splash of oil. Toss in chopped onion, garlic, jalapeño, and bell pepper. Sauté over medium heat for 4-5 minutes, until softened and fragrant. (Onion should be translucent; don’t rush this step—it builds flavor!)
4. Add Seasonings and Tomatoes: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices, then add chopped roasted poblanos and canned tomatoes. Mix well.
5. Blend (Optional): For extra silky texture, scoop 1 cup (240ml) of the veggie mixture into a blender with a splash of broth. Blitz until smooth, then return to the pot. (Immersion blender makes this super easy—just blend right in the pot. If you prefer chunky soup, skip this.)
6. Simmer: Add shredded chicken and corn to the pot. Pour in remaining broth. Bring everything to a gentle simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
7. Prepare Tortilla Strips: While soup simmers, cut corn tortillas into thin strips. Toss with a little oil and bake at 400°F (200°C) for 8-10 minutes until golden and crispy. (Or fry in a pan with hot oil for 1-2 minutes per side; drain on paper towels.)
8. Finish with Lime: Squeeze the juice of 1 lime into the soup and stir. This brightens up the flavors big time.
9. Serve: Ladle soup into bowls. Top with crispy tortilla strips, avocado, cheese, cilantro, and a dollop of sour cream. Add extra lime wedges on the side. (Don’t skimp on toppings—they make the soup!)

If your soup tastes a bit flat, add a pinch more salt or squeeze another lime. If it’s too spicy, stir in a spoonful of sour cream. I sometimes double the tortilla strips—everyone fights over them! The soup’s best when the veggies are soft but still have a little bite, and the broth is rich and flavorful.

Cooking Tips & Techniques

• Roasting Peppers: Don’t skip the roasting step for poblanos. It adds depth and a subtle smokiness that transforms the soup. I’ve tried using raw poblanos—just not the same!
• Shredding Chicken: For ultra-tender chicken, shred while it’s warm. You can use a hand mixer on low speed for a super fast method (I do this when I’m impatient).
• Blending Part of the Soup: Blending a cup or two of the veggies and broth gives the soup a creamy, velvety texture without cream. It’s a trick I learned after a batch turned out kind of thin—now I do it every time.
• Timing: If you’re short on time, use cooked rotisserie chicken and canned roasted poblanos. The soup still tastes amazing!
• Crispy Tortilla Strips: Bake instead of fry for a lighter crunch. If you fry, watch closely—they go from golden to burnt fast. I’ve burned a few batches in my day!
• Flavor Boost: Squeeze lime right before serving. It lifts all the flavors and makes the soup taste fresh.
• Consistency: If your soup’s too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few minutes to reduce.

I’ve learned the hard way that overcrowding the pot leads to uneven cooking and bland soup. Give your ingredients space to shine. I also keep cilantro and lime on the table for extra brightness—my family loves adding their own. The key is tasting as you go, and not being afraid to adjust the seasoning. Cooking is part science, part art, and this soup lets you play a little!

Variations & Adaptations

• Vegetarian Version: Swap chicken for black beans or pinto beans, and use veggie broth. Add zucchini or extra corn for bulk. My sister loves it this way—she’s vegetarian and always asks for seconds.
• Low-Carb Option: Skip the tortilla strips and corn, and add chopped cauliflower or bell peppers. You can also use almond flour tortillas for a lower-carb crunch.
• Spicy Twist: Add extra jalapeño, chipotle in adobo, or a dash of hot sauce for more heat. For fire lovers, sprinkle diced serrano on top with the avocado.
• Seasonal Additions: In summer, fresh tomatoes and sweet corn make the soup extra vibrant. In winter, toss in diced sweet potatoes or carrots for heartiness.
• Allergen Substitutes: Use dairy-free cheese and yogurt for toppings if you’re avoiding dairy. Gluten-free folks are already in luck—corn tortillas don’t have gluten.

One personal favorite? I sometimes stir in a handful of baby spinach at the end for extra greens. It wilts in seconds and adds a pop of color. Don’t be afraid to get creative—this poblano chicken tortilla soup is totally customizable. If you’re cooking for a crowd, set up a toppings bar so everyone can build their own bowl.

Serving & Storage Suggestions

• Serving Temperature: This soup is best piping hot, straight from the pot. If you like it spicy, serve with extra jalapeño or chipotle on the side.
• Presentation Ideas: Ladle soup into wide bowls and top with a generous handful of crispy tortilla strips, creamy avocado, fresh cilantro, shredded cheese, and a dollop of sour cream. A wedge of lime on the rim is both pretty and practical.
• Complementary Dishes: Pair with a simple green salad, grilled cheese, or Mexican rice. Light, citrusy beers or sparkling water with lime make great beverage matches.
• Storage Tips: Leftover soup keeps well in the fridge for up to 4 days. Store toppings separately so they stay fresh and crunchy.
• Freezing: The soup base (without toppings or tortilla strips) freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Reheating: Warm soup in a pot over medium heat until steaming hot. Add a splash of broth if it thickens up too much. Tortilla strips can be crisped again in the oven for a few minutes.

Honestly, the flavors get even better after sitting overnight—the smoky poblano and spices meld together. Sometimes I make a double batch just for leftovers. If you’re prepping ahead, don’t add tortilla strips or avocado until serving—they’re best fresh!

Nutritional Information & Benefits

Here’s a quick look at what’s in a typical bowl of poblano chicken tortilla soup (about 2 cups/480ml):

• Calories: ~320
• Protein: 28g
• Fat: 10g (mostly from toppings like avocado and cheese)
• Carbs: 28g
• Fiber: 6g

Poblano peppers bring vitamin C, antioxidants, and a gentle heat that’s easier on sensitive stomachs than jalapeños. Chicken is a lean protein source, while corn adds fiber and energy. You can keep this soup gluten-free and dairy-free with the right toppings. If you have allergies, check tortilla brands and cheese labels. From my own wellness journey, I love that this soup is filling but not heavy, and every bowl packs a punch of veggies, protein, and flavor. It’s a regular in my meal prep rotation—especially when I’m craving comfort without the guilt.

Conclusion

If you’re looking for a dinner that’s quick, comforting, and loaded with fresh flavor, this poblano chicken tortilla soup is your answer. It’s the kind of recipe that’s easy to make your own—swap the toppings, tweak the spice, or add whatever veggies you’ve got. I love how it brings people together around the table, whether it’s a busy weeknight or a lazy Sunday. The smoky poblano, tender chicken, and crunchy tortilla strips never get old.

Give it a try and see why it’s my family’s favorite comfort soup. And don’t hold back—pile on those toppings and make it totally yours! If you make this, drop a comment below with your tweaks, or share a photo if you’re feeling creative. I love seeing how everyone puts their own spin on it. Here’s to cozy bowls and happy bellies—enjoy every spoonful!

Frequently Asked Questions

How spicy is poblano chicken tortilla soup?

Poblano peppers have a mild heat—just enough to add flavor, but not enough to overwhelm. If you want it spicier, add jalapeño or extra chili powder. For milder soup, skip the jalapeño entirely.

Can I make this soup ahead of time?

Absolutely! The soup base tastes even better after a day in the fridge. Just store toppings separately and add them fresh when serving. Tortilla strips are best crisped up right before eating.

What’s the best way to roast poblano peppers?

Roast them whole on a baking sheet at 425°F (220°C) until skins are blistered. You can also char them over an open flame. After roasting, cover with foil or a towel for 5 minutes for easy peeling.

Can I use rotisserie chicken?

Yes! Shred rotisserie chicken and stir it in during the simmering step. It’s a great shortcut and makes the soup even faster.

How do I keep tortilla strips crunchy?

Store baked or fried tortilla strips in an airtight container at room temperature. Only add them to hot soup right before serving so they stay crispy. If they get soft, re-crisp in the oven for a few minutes.

Poblano Chicken Tortilla Soup

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• Author: Jason Miller
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This easy, comforting chicken tortilla soup features smoky roasted poblano peppers, tender shredded chicken, corn, and crispy tortilla strips, all topped with fresh avocado, cilantro, and cheese. Perfect for busy weeknights or cozy gatherings, it’s hearty yet light and totally customizable.

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Ingredients

Scale 1x2x3x

• 2 medium poblano peppers (roasted and peeled)
• 1 lb boneless, skinless chicken breasts or thighs (shredded)
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 1 jalapeño pepper (seeded and diced, optional)
• 1 red bell pepper (chopped)
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
• 6 cups low-sodium chicken broth
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• Juice of 1 lime
• Corn tortillas (cut into strips and baked/fried for topping)
• 1 ripe avocado (sliced or diced, for topping)
• ½ cup shredded cheddar or Monterey Jack cheese (for topping)
• Fresh cilantro leaves (chopped, for topping)
• Fresh lime wedges (for serving)
• Sour cream or Greek yogurt (for topping)
• Chopped green onions (optional, for topping)

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Instructions

1. Preheat oven to 425°F. Place poblano peppers on a baking sheet and roast for 15-20 minutes, flipping halfway, until skins blister and blacken. Let cool, peel off skins, remove seeds, and chop.
2. Add chicken breasts to a large soup pot. Pour in chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through. Remove chicken, shred, and set aside.
3. In the same pot, add a splash of oil. Sauté onion, garlic, jalapeño, and bell pepper over medium heat for 4-5 minutes until softened.
4. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute, then add chopped roasted poblanos and diced tomatoes. Mix well.
5. Optional: Blend 1 cup of the veggie mixture with a splash of broth until smooth, then return to the pot for a silkier texture.
6. Add shredded chicken and corn to the pot. Pour in remaining broth. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
7. While soup simmers, cut corn tortillas into thin strips. Toss with a little oil and bake at 400°F for 8-10 minutes until golden and crispy, or fry in a pan with hot oil for 1-2 minutes per side.
8. Squeeze the juice of 1 lime into the soup and stir.
9. Ladle soup into bowls. Top with crispy tortilla strips, avocado, cheese, cilantro, sour cream, and extra lime wedges.

Notes

Roasting the poblanos adds essential smokiness. For a vegetarian version, use veggie broth and beans instead of chicken. Blending part of the soup creates a creamy texture without dairy. Store toppings separately for best texture. Adjust spice level by adding or omitting jalapeño and chili powder.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Serving Size: About 2 cups (480ml) per serving
• Calories: 320
• Sugar: 5
• Sodium: 700
• Fat: 10
• Saturated Fat: 3
• Carbohydrates: 28
• Fiber: 6
• Protein: 28

Keywords: poblano chicken tortilla soup, chicken soup, Mexican soup, comfort food, easy dinner, weeknight meal, gluten-free, healthy soup, roasted poblano, tortilla strips