Are you ready to transform your dinner routine with a Mexican-inspired soup that's bursting with flavor and guaranteed to warm your soul? This Chicken Poblano Tortilla Soup is not just another recipe—it's a culinary journey that combines smoky roasted poblano peppers, tender shredded chicken, and crispy tortilla strips into one irresistible dish that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups shredded chicken
- 4 cups chicken broth
- 2 poblano peppers, roasted and diced
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- Salt to taste
- Tortilla strips for garnish
- Avocado slices for garnish
Instructions
- Begin by preparing your ingredients. Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make it easier to peel off the skin. After steaming, peel the skin off, remove the seeds, and dice the peppers.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and slightly golden.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the roasted and diced poblano peppers, followed by the chili powder. Cook for another minute to allow the spices to bloom and release their flavors.
- Pour in the chicken broth and add the can of diced tomatoes (with their juices). Stir to combine all the ingredients.
- Bring the soup to a gentle boil, then reduce the heat to low. Add the shredded chicken and season with salt to taste. Let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare the tortilla strips. You can either fry them in oil until golden and crispy or bake them in the oven. To bake, preheat your oven to 400°F (200°C), toss the tortilla strips with a little oil, and spread them on a baking sheet. Bake for about 10-15 minutes, flipping halfway through, until crispy.
- Once the soup is ready, taste and adjust the seasoning if needed. Serve the soup hot in bowls, garnished with crispy tortilla strips and avocado slices.
- Enjoy your Chicken Poblano Tortilla Soup with additional toppings like sour cream or fresh cilantro, if desired.
Tips
- Roasting Poblano Peppers: Take the time to properly roast your poblanos. The charring creates a deep, smoky flavor that's essential to this soup's character.
- Ingredient Temperature: Use room temperature chicken broth to help ingredients blend more smoothly and cook more evenly.
- Tortilla Strip Perfection: For extra crispy tortilla strips, use slightly stale corn tortillas and cut them into thin, uniform strips before baking or frying.
- Flavor Layering: Allow each ingredient to cook and develop its flavor before adding the next. This builds complexity in your soup.
- Customization: Feel free to adjust spice levels by adding more or less chili powder, or include a dash of cayenne for extra heat.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Garnish Generously: Fresh avocado, cilantro, and a squeeze of lime can elevate this soup from good to extraordinary.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 70mg
