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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute, then add chopped roasted poblanos and diced tomatoes. Mix well.
- Optional: Blend 1 cup of the veggie mixture with a splash of broth until smooth, then return to the pot for a silkier texture.
- Add shredded chicken and corn to the pot. Pour in remaining broth. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
- 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.
- Squeeze the juice of 1 lime into the soup and stir.
- 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