Cozy Poblano Chicken Tortilla Soup with Creamy Twist
Poblano Chicken Tortilla Soup is a flavorful, comforting Mexican-inspired soup featuring roasted poblano peppers, tender chicken, black beans, corn, and a creamy broth. Garnished with crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges, this soup is perfect for a hearty meal with a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, simmering, sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Aromatics
- 2 large poblano peppers
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) diced tomatoes
- 1 cup black beans, drained and rinsed
- Fresh cilantro, for garnish
- Avocado, sliced, for serving
- Lime wedges, for serving
Proteins
- 1 pound boneless, skinless chicken breasts
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream
Spices and Seasonings
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Garnish
- Tortilla strips, for garnish
Instructions
- Roast Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven, let them cool, then peel off the skins, deseed the peppers, and chop into bite-sized pieces.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Chicken: Add the chicken breasts to the pot and season with salt, pepper, ground cumin, chili powder, and smoked paprika. Sear the chicken on both sides, about 3-4 minutes per side, until lightly browned.
- Add Chicken Broth and Vegetables: Pour in the chicken broth, then add the diced tomatoes, chopped roasted poblano peppers, corn kernels, and black beans. Stir to combine and bring the soup to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer for 20 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup pot.
- Stir in Cream: Add the heavy cream to the soup and stir well. Allow the soup to heat through for a few minutes until warm and creamy.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into strips and pan-fry them in a little oil or bake until they are crispy. Use these as a crunchy garnish for serving.
Notes
- For a smokier flavor, char the poblano peppers over an open flame if possible instead of roasting in the oven.
- You can substitute heavy cream with half-and-half or a dairy-free alternative for a lighter soup.
- Make the soup spicier by adding diced jalapeño or a pinch of cayenne pepper.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Garnish with shredded cheese or sour cream if you prefer.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Poblano Chicken Tortilla Soup, Mexican soup, chicken tortilla soup, roasted poblano recipe, creamy chicken soup, gluten free soup
