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–+ servings
Poblano Chicken Tortilla Soup

Savory Poblano Chicken Tortilla Soup for Cozy Nights

This Poblano Chicken Tortilla Soup is a heartwarming hug in a bowl, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 large Onion Can be replaced with shallots
  • 3 cloves Garlic Minced, can substitute with garlic powder
  • 2 medium Poblano Peppers Seeded and chopped, can use Anaheim peppers as substitute
  • 1 each Jalapeño Pepper Seeded and chopped, can use Serrano peppers or omit
  • 1 teaspoon Ground Cumin Can substitute with coriander
  • 1 teaspoon Smoked Paprika Regular paprika works if smoked is unavailable
  • ½ teaspoon Chili Powder Adjust according to heat preference
  • 4 cups Chicken Broth Use vegetable broth for vegetarian option
  • 2 cups Cooked Chicken Shredded, can substitute with lentils or beans for vegetarian
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 can (15 oz) Black Beans Drained and rinsed, can use Pinto beans as alternative
  • to taste Salt and Pepper
  • 1 each Lime Juiced, can substitute with lemon juice
  • ¼ cup Fresh Cilantro Chopped, can substitute with parsley
For the Garnish
  • 6 each Corn Tortillas Cut into strips, can use store-bought
  • 1 each Avocado Diced, can omit or replace with sour cream
  • 1 cup Monterey Jack Cheese Shredded, can substitute with cheddar
  • to taste Sour Cream Can use Greek yogurt

Equipment

  • large pot
  • Baking Sheet
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, stirring for about 5 minutes until translucent and fragrant.
  2. Stir in chopped poblano peppers and jalapeño pepper. Cook for an additional 5 minutes until softened.
  3. Sprinkle in ground cumin, smoked paprika, and chili powder. Toast the spices for about 1 minute while stirring.
  4. Pour in chicken broth and bring to a gentle simmer over medium-high heat. Scrape any flavorful bits from the bottom.
  5. Once simmering, add shredded cooked chicken, diced tomatoes, and drained black beans. Season with salt and pepper. Allow to simmer for about 20 minutes.
  6. Preheat your oven to 375°F (190°C). Arrange corn tortilla strips on a baking sheet and drizzle with olive oil. Bake for about 10 minutes until crispy and golden.
  7. After 20 minutes, stir in lime juice and chopped cilantro into the soup. Adjust seasoning as necessary.
  8. Ladle the soup into bowls and garnish with diced avocado, shredded Monterey Jack cheese, crispy tortilla strips, and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 25gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 60mgCalcium: 15mgIron: 15mg

Notes

Roasting the poblano peppers enhances their flavor. Adjust jalapeño for spice level preference.

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