Why You’ll Love This Recipe
The Best Poblano Chicken Tortilla Soup is a wonderful combination of textures and flavors. The creamy soup base, made by blending roasted poblanos, tomatillos, and garlic, is rich and comforting. The addition of tender shredded chicken and crispy tortilla strips adds substance, while toppings like avocado and cilantro provide a refreshing contrast. Whether you’re serving it for a family dinner or bringing it to a potluck, this soup will quickly become a favorite thanks to its depth of flavor and satisfying ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Flavor Base:
- 1 medium white onion, diced
- 4 cloves garlic, finely minced
- 4 poblano peppers, seeded and chopped
- 10 tomatillos, chopped
- 1 small jalapeño, seeded and chopped
- 2 tbsp tomato paste (or 2-3 campari tomatoes, diced)
- 1-2 tbsp apple cider vinegar (or white vinegar, if needed)
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 2 tbsp avocado oil
- Salt and black pepper to taste
- 1 lime, juiced
Protein and Broth:
- 48 oz chicken broth (6-7 cups)
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
- 1 lime, juiced
- Optional: 1 bay leaf for simmering
Tortilla Strips:
- 1 bag corn tortillas, cut into strips
- Avocado oil for frying
Optional Toppings:
- 1 lime, cut into wedges
- Tortilla chip strips or freshly fried tortilla strips
- ⅓ cup green onions, diced (reserve some for garnish)
- ½ cup fresh cilantro, chopped
- Diced avocado
- Crumbled queso fresco
- Sour cream
Directions
- Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion.
- Sauté the Vegetables: In a large pot, heat the avocado oil over medium heat. Add the poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until softened.
- Blend the Soup: Remove the sautéed vegetables from the pot and blend until smooth. Return the blended mixture to the pot.
- Add Spices and Tomato Paste: Stir in the tomato paste, cumin, chili powder, and oregano. Sauté for an additional 5-7 minutes to deepen the flavors.
- Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts. If using, add the bay leaf. Simmer for 20-25 minutes, until the chicken is cooked through.
- Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.
- Simmer and Season: Let the soup simmer for another 10-15 minutes. Adjust with salt, pepper, and lime juice to taste.
- Prepare Tortilla Strips: While the soup is simmering, heat avocado oil in a separate pan. Fry the tortilla strips until crispy and golden brown. Remove from the oil and drain on paper towels.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, diced avocado, cilantro, green onions, crumbled queso fresco, and a dollop of sour cream. Serve with lime wedges for extra freshness.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
- Servings: 4 people
Variations
- Use bone-in chicken: For a richer broth, use bone-in chicken breasts or thighs. The bones add more flavor to the soup. Simply remove the bones after cooking the chicken.
- Vegetarian option: Swap the chicken for a variety of beans (black beans or pinto beans) for a hearty, vegetarian version.
- Spicy variation: Add more jalapeños or a few dashes of hot sauce if you prefer a spicier soup.
- Thicker soup: For a creamier texture, blend a portion of the vegetables before adding the chicken.
Storage/Reheating
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm the soup in a pot over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup thickens too much.
- Freezing: This soup freezes well. Store it in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat as usual.
FAQs
1. Can I use a rotisserie chicken for this recipe?
Yes, using pre-cooked rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the soup after the broth and spices have been simmered.
2. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors have more time to meld together. Simply store it in the refrigerator and reheat before serving.
3. Can I make this soup spicier?
If you prefer a spicier version, you can add more jalapeños, or even a couple of serrano peppers, to the soup base. A splash of hot sauce can also kick up the heat.
4. Can I use a different type of broth?
Yes, you can use vegetable broth or beef broth if you prefer a different flavor base, although chicken broth complements the chicken flavor best.
5. Can I make this soup without frying the tortilla strips?
Yes, you can skip frying the tortilla strips and instead use store-bought tortilla chips as a crunchy topping. However, freshly fried tortilla strips give the soup a homemade touch.
6. Can I make this soup vegan?
Yes, to make this soup vegan, replace the chicken with beans or tofu, and use vegetable broth instead of chicken broth. Skip the cheese and sour cream, or use vegan alternatives.
7. Can I use canned tomatillos instead of fresh ones?
Yes, canned tomatillos can be used in place of fresh tomatillos. Drain and rinse them before adding them to the soup.
8. How do I get crispy tortilla strips?
To make crispy tortilla strips, cut corn tortillas into strips and allow them to air-dry briefly before frying. This helps them crisp up faster and stay crunchy in the soup.
9. Can I add more vegetables to this soup?
Definitely! Feel free to add other vegetables like carrots, zucchini, or bell peppers to the soup for added texture and flavor.
10. Can I freeze leftover tortilla soup?
Yes, this soup freezes well! Just store it in an airtight container and it will keep in the freezer for up to 3 months. Be sure to freeze the tortilla strips separately to maintain their crispiness.
Conclusion
The Best Poblano Chicken Tortilla Soup is a vibrant, flavorful dish that combines the earthy richness of poblanos with the brightness of lime and the heartiness of chicken. With crispy tortilla strips and creamy avocado, this soup offers the perfect balance of textures and tastes. Whether served on a chilly evening or as part of a festive gathering, it’s a soup that will quickly become a beloved recipe in your kitchen.
Print
The Best Poblano Chicken Tortilla Soup From Scratch
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
The Best Poblano Chicken Tortilla Soup is a hearty, flavorful dish with smoky poblano peppers, tangy tomatillos, and tender shredded chicken. Topped with crispy tortilla strips, avocado, and cilantro, it’s perfect for any occasion.
Ingredients
1 medium white onion, diced
4 cloves garlic, finely minced
4 poblano peppers, seeded and chopped
10 tomatillos, chopped
1 small jalapeño, seeded and chopped
2 tbsp tomato paste (or 2–3 campari tomatoes, diced)
1–2 tbsp apple cider vinegar (or white vinegar, if needed)
2 tsp cumin
1 tsp chili powder
1 tsp Mexican oregano
2 tbsp avocado oil
Salt and black pepper to taste
1 lime, juiced
48 oz chicken broth (6–7 cups)
1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
1 lime, juiced
Optional: 1 bay leaf for simmering
1 bag corn tortillas, cut into strips
Avocado oil for frying
Optional toppings: 1 lime, cut into wedges, Tortilla chip strips or freshly fried tortilla strips, ⅓ cup green onions, diced, ½ cup fresh cilantro, chopped, Diced avocado, Crumbled queso fresco, Sour cream
Instructions
- Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion.
- Sauté the Vegetables: In a large pot, heat the avocado oil over medium heat. Add the poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until softened.
- Blend the Soup: Remove the sautéed vegetables from the pot and blend until smooth. Return the blended mixture to the pot.
- Add Spices and Tomato Paste: Stir in the tomato paste, cumin, chili powder, and oregano. Sauté for an additional 5-7 minutes to deepen the flavors.
- Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts. If using, add the bay leaf. Simmer for 20-25 minutes, until the chicken is cooked through.
- Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.
- Simmer and Season: Let the soup simmer for another 10-15 minutes. Adjust with salt, pepper, and lime juice to taste.
- Prepare Tortilla Strips: While the soup is simmering, heat avocado oil in a separate pan. Fry the tortilla strips until crispy and golden brown. Remove from the oil and drain on paper towels.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, diced avocado, cilantro, green onions, crumbled queso fresco, and a dollop of sour cream. Serve with lime wedges for extra freshness.
Notes
If you prefer a richer broth, use bone-in chicken breasts or thighs. The bones add more flavor to the soup.
For a vegetarian option, swap the chicken for a variety of beans (black beans or pinto beans) for a hearty, vegetarian version.
To make the soup spicier, add more jalapeños or a few dashes of hot sauce.
For a creamier texture, blend a portion of the vegetables before adding the chicken.
To make it vegan, replace the chicken with beans or tofu, and use vegetable broth instead of chicken broth.
Use canned tomatillos as an alternative to fresh tomatillos. Drain and rinse them before adding to the soup.
If you skip frying the tortilla strips, you can use store-bought tortilla chips as a topping.
Feel free to add more vegetables, such as carrots, zucchini, or bell peppers, for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
