🍲 Description
This Poblano Chicken Tortilla Soup is a rich, smoky, and comforting bowl of goodness inspired by classic Mexican flavors. Tender chicken, roasted poblano peppers, and a flavorful broth come together with crunchy tortilla strips for the perfect cozy meal.
😍 Flavor & Experience
Smoky roasted poblano heat, savory chicken, and a deep, seasoned broth topped with crispy tortilla crunch. Every spoonful is warm, slightly spicy, and incredibly satisfying.
⏱️ Prep: 15 min | Cook: 35 min | Total: ~50 min
🍽️ Servings: 4–6
🔥 Nutrition (approx per serving)
Calories: 420 kcal | Protein: 32g
🛒 Ingredients
🍲 Soup Base
2 chicken breasts (cooked & shredded) 🍗
2 poblano peppers (roasted & chopped) 🌶️
1 small onion (chopped)
3 cloves garlic (minced)
1 can diced tomatoes (400g)
1 liter chicken broth
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt & black pepper
1 tbsp olive oil
🌽 Tortilla Topping
4 corn tortillas (sliced into strips)
Oil for frying or baking
🥑 Optional Toppings
Avocado slices 🥑
Lime wedges 🍋
Fresh cilantro 🌿
Shredded cheese 🧀
Sour cream
👨🍳 Instructions
Roast poblano peppers
Char peppers over flame or oven until skin blisters. Peel, remove seeds, and chop.
Cook base
Heat olive oil, sauté onion and garlic until soft.
Build soup
Add tomatoes, roasted poblanos, spices, and broth. Simmer 15–20 minutes.
Add chicken
Stir in shredded chicken and simmer 5–10 minutes.
Make tortilla strips
Fry or bake tortilla strips until crispy.
Serve
Ladle soup into bowls and top with tortilla strips and toppings.
💡 Pro Tips
Roast poblanos for deep smoky flavor 🔥
Add corn for sweetness 🌽
Use rotisserie chicken for quick prep 🍗
Toast tortilla strips for lighter crunch instead of frying
