Print

Poblano Chicken Tortilla Soup

Print Recipe

Ingredients

Scale

  • 4 poblano peppers

  • 1 lb chicken breasts or thighs

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 can (14 oz) fire-roasted tomatoes

  • 6 cups chicken broth (low-sodium)

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • Corn tortillas, cut into strips

  • Avocado, sliced

  • Shredded cheese (Cotija or Monterey Jack)

  • Fresh cilantro, chopped

  • Lime wedges

Instructions

  • Roast poblano peppers under the broiler until charred. Steam, peel, seed, and chop.

  • In a large pot, sauté onion and garlic in oil until soft.

  • Add roasted poblanos and spices; cook 1–2 minutes.

  • Add chicken, chicken broth, and tomatoes; simmer 20–25 minutes.

  • Remove chicken, shred, and return to soup.

  • Blend half the soup for creaminess.

  • Make tortilla strips: fry or bake until crisp.

  • Serve soup with toppings: tortilla strips, avocado, cheese, cilantro, and lime.

Notes

  • Rotisserie chicken works for a shortcut.

  • Blend only half for a creamy texture with chunks.

  • Store leftover soup in the fridge for up to 4 days; freeze up to 3 months.

Nutrition

Find it online: https://sizzlediary.com/poblano-chicken-tortilla-soup/