On a chilly evening, there’s nothing quite like curling up with a steaming bowl of soup that wraps you in warmth and comfort. Recently, while flipping through my collection of family recipes, I rediscovered the delightful Poblano Chicken Tortilla Soup. The rich, smoky aroma of roasted poblanos combined with the savory flavors of tender chicken instantly took me back to cozy gatherings around the dinner table.
This creamy soup is not just an easy weeknight dinner; it’s a customizable delight that caters to your tastes. Whether you want to keep it light or indulge in a little creaminess, every spoonful is a hug in a bowl. Imagine vibrant strips of tortilla adding a satisfying crunch to each bite, elevating the comforting experience of this traditional dish.
Join me in creating this flavorful Poblano Chicken Tortilla Soup that’s sure to become a go-to favorite in your kitchen. Let’s dive in!
Why is Poblano Chicken Tortilla Soup Special?
Comforting Warmth: This soup wraps you in a cozy embrace, perfect for chilly nights.
Rich, Smoky Flavor: Roasted poblanos infuse the broth with a delightful depth.
Quick & Easy: Designed for busy weeknights, it comes together in under an hour!
Customizable: Tailor ingredients to suit your taste – make it lighter or add more spice as desired.
Crowd-Pleasing Dish: Ideal for family dinners or small gatherings, everyone will want a second serving!
Start your culinary adventure with this easy recipe and enjoy a bowl of pure satisfaction!
Poblano Chicken Tortilla Soup Ingredients
Revel in the essence of comfort food with these delightful ingredients!
For the Soup Base
• Poblano Peppers – Adds a smoky depth and mild heat; feel free to substitute with bell peppers for a milder flavor.
• Olive Oil – Perfect for sautéing aromatics, but can be replaced with canola oil or avocado oil if needed.
• Onion – Brings sweetness and depth; shallots could be a gentler substitution if you prefer.
• Garlic – Magnifies flavor and aroma; in a pinch, garlic powder can substitute.
• Boneless, Skinless Chicken Breasts – This main protein source delivers heartiness; for faster prep, consider rotisserie chicken.
• Chicken Broth – The richly flavored base for your soup; swap in vegetable broth for a lighter option.
• Ground Cumin – Provides warmth and earthiness; while there’s no direct substitute, coriander can be used in moderation.
• Chili Powder – Adds spice and flavor depth; for a milder taste, replacement with paprika is an option.
• Smoked Paprika – Enhances smoky flavors; can be omitted or swapped for regular paprika if needed.
• Salt and Pepper – Essential for seasoning, adjust to your personal taste preferences.
• Diced Tomatoes (canned) – Introduces acidity and texture; fresh tomatoes can work beautifully as an alternative.
For Added Texture
• Corn Kernels – Infuse sweetness and texture; feel free to use frozen corn for convenience.
• Black Beans – Boosts protein and fiber content; pinto beans can offer a different yet delightful flavor.
• Heavy Cream – Adds creaminess and richness; replace with coconut milk for a dairy-free alternative.
For Garnish
• Tortilla Strips – Provides that necessary crunch; bake or fry, or use crushed tortilla chips for ease.
• Fresh Cilantro – Brightens up the soup, but you can substitute with parsley or simply omit if you’re not a cilantro fan.
• Avocado – A creamy garnish that elevates each bowl; sour cream is a tangy alternative if desired.
• Lime Wedges – Offers a burst of acidity and brightness when served; fresh lemon could also work well.
These ingredients come together to create a comforting Poblano Chicken Tortilla Soup that’s perfect for any cozy night!
How to Make Poblano Chicken Tortilla Soup
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Roast Poblanos: Preheat your oven to 425°F (220°C). Spread poblano peppers on a baking sheet and roast for 15-20 minutes until they are charred. Once done, cool them, peel, deseed, and chop them into bite-sized pieces.
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Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes or until translucent. Stir in minced garlic and sauté for another minute until fragrant.
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Cook Chicken: Add seasoned boneless, skinless chicken breasts to the pot. Sear both sides for 3-4 minutes until lightly browned, locking in those delicious flavors.
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Add Broth and Ingredients: Pour in the chicken broth, then add the diced tomatoes, chopped poblanos, corn kernels, and black beans. Stir gently and bring the mixture to a gentle boil.
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Simmer: Once boiling, reduce the heat and let the soup simmer for about 20 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
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Shred Chicken: Carefully remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the pot, stirring well.
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Stir in Cream: Pour in the heavy cream, stirring to incorporate, and heat through on low for a few minutes—just until warm but do not boil to prevent curdling.
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Taste and Adjust: Taste your soup and adjust the seasoning with salt, pepper, and extra spices as preferred.
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Prepare Tortilla Strips: Cut corn tortillas into strips and pan-fry or bake until crispy. This adds the perfect crunch to your soup!
Optional: Add freshly sliced avocado on top for an extra creamy touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These flavorful Poblano Chicken Tortilla Soup is perfect for meal prep, ensuring a delightful dinner with minimal last-minute effort! You can roast the poblano peppers and sauté the onion and garlic up to 24 hours in advance; simply refrigerate them in airtight containers. Additionally, the chicken can be cooked and shredded up to 3 days beforehand, allowing you to save precious time. When you’re ready to serve, just combine all the prepped ingredients in a pot with the broth, and let it simmer for about 20 minutes. Stir in the cream just before enjoying to keep it creamy and luscious—just as delicious and comforting as if made fresh!
What to Serve with Poblano Chicken Tortilla Soup?
On chilly evenings, a flavorful meal like this often inspires delightful pairings to elevate the experience.
- Creamy Avocado Toast: Slather ripe avocado on toasted bread, offering heartiness and a creamy contrast to the soup’s smoky flavor.
- Cornbread Muffins: These slightly sweet treats are perfect for dipping; their crumbly texture complements the soup’s creamy base beautifully.
- Fresh Cilantro Lime Rice: Light and zesty, this rice dish acts as a refreshing side, harmonizing with the rich, savory elements of the soup.
- Spicy Black Bean Salsa: Served with tortilla chips or as a topping, this salsa adds a vibrant kick and another layer of flavor to enjoy!
- Grilled Cheese Sandwich: The gooey, melty cheese paired with crispy bread makes this classic a comforting companion, enhancing the cozy meal vibe.
- Tropical Fruit Salad: A refreshing side filled with juicy pineapple, mango, and lime zest provides a contrast that brightens up the meal.
- Chilled White Wine: Serve alongside a light, crisp Sauvignon Blanc or Pinot Grigio for a refreshing sip that complements the soup nicely.
- Chocolate Chip Cookies: End on a sweet note! These soft, warm cookies offer a delightful finish after the flavorful, savory soup.
These pairings create a complete meal that’s perfect for relaxing nights spent at home.
Expert Tips for Poblano Chicken Tortilla Soup
- Properly Roast Poblanos: Ensure poblanos are well charred to enhance their smoky flavor. This step is crucial for a rich soup base.
- Spice Level Caution: Adjust spices according to your personal heat tolerance; start with less chili powder if unsure, then add more as needed.
- Shredding Chicken: Use a sharp knife or forks for shredding the chicken into fine pieces easily, ensuring even distribution throughout the soup.
- Avoid Curdling: Be cautious when adding cream; do not let the soup boil after adding it to prevent curdling.
- Taste as You Go: Don’t forget to taste and adjust seasoning before serving your Poblano Chicken Tortilla Soup. A pinch more salt can make a big difference!
Poblano Chicken Tortilla Soup Variations
Embrace your creativity and make this soup your own with simple substitutions and delightful twists!
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Vegetarian Delight: Swap out chicken for chickpeas or lentils and use vegetable broth for a hearty meat-free version.
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Extra Veggies: Toss in diced zucchini or spinach for added nutrition, making every spoonful bursting with greens.
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Heat It Up: Infuse more spice by adding diced jalapeños or an extra sprinkle of chili powder to get those taste buds tingling.
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Creamy Comfort: For a luxurious twist, replace heavy cream with a blend of cream cheese and a splash of milk, enhancing the soup’s creaminess.
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Smoky Boost: Add a tablespoon of chipotle sauce for a delightful smoky kick that’ll transform your soup into a zesty masterpiece.
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Crunchy Alternatives: If you prefer a twist on the tortilla strips, use crushed tortilla chips or even crispy fried onions for a fun textural contrast.
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Cilantro Lovers: Instead of cilantro, try fresh basil or mint to give the soup a unique herbal charm, adding a refreshing layer of flavor.
Feel empowered to explore these variations that will make your Poblano Chicken Tortilla Soup uniquely yours—each bowl a new adventure!
How to Store and Freeze Poblano Chicken Tortilla Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat to preserve the creamy texture.
Freezer: To enjoy your Poblano Chicken Tortilla Soup later, freeze in portioned, airtight containers for up to 2 months. Label with the date for easy tracking.
Reheating: When ready to eat, thaw in the refrigerator overnight and reheat on the stove over low heat, stirring frequently until warmed through. Add a splash of chicken broth if it thickens too much.
Avoiding Ice Crystals: Ensure the soup cools completely before freezing to prevent ice crystals from forming, which can alter the texture.
Poblano Chicken Tortilla Soup Recipe FAQs
What should I look for when selecting poblano peppers?
Absolutely! When choosing poblano peppers, pick ones that are firm, smooth, and shiny without dark spots or blemishes. The best poblanos will have a vibrant green color. If you can’t find poblanos, bell peppers are a great milder alternative, though you’ll miss that distinctive smoky flavor.
How do I store leftover Poblano Chicken Tortilla Soup?
To keep your soup fresh, store it in an airtight container in the refrigerator for up to 3 days. Make sure the soup has cooled to room temperature before sealing it. Simply reheat on the stove over low heat for the best results.
Can I freeze Poblano Chicken Tortilla Soup? If so, how?
Yes, you can freeze this soup for up to 2 months! First, allow it to cool completely. Then, pour it into freezer-safe, airtight containers, leaving some space at the top because the soup will expand as it freezes. Label with the date and enjoy the convenience of having this delicious meal ready whenever you need a comforting bowl!
I worried the soup might be too thick after freezing; what can I do?
Very! If your soup thickens a bit after freezing, don’t fret. When reheating, add a splash of chicken broth or water to achieve your desired consistency. Stir well and gently heat on low, stirring frequently until everything is warmed through.
Can I make modifications for dietary allergies?
Of course! If anyone in your family has dairy allergies, you can easily substitute heavy cream with coconut milk for a dairy-free version. Always check labels for canned ingredients like broth and beans to ensure they meet your dietary needs. You can also exclude black beans and use extra corn if you want to avoid legumes altogether!
What’s the best way to keep the tortilla strips crunchy when serving?
When it comes to maintaining that delightful crunch, fry or bake the tortilla strips fresh. Ideally, serve them immediately atop the soup just before enjoying for a satisfying crunch! If you prefer to prepare them ahead, keep them stored separately in an airtight container at room temperature until serving.
Delicious Poblano Chicken Tortilla Soup for Cozy Nights
Ingredients
Equipment
Method
- Roast Poblanos: Preheat your oven to 425°F (220°C). Spread poblano peppers on a baking sheet and roast for 15-20 minutes until charred. Cool, peel, deseed, and chop.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.
- Cook Chicken: Add seasoned boneless, skinless chicken breasts to the pot. Sear for 3-4 minutes on both sides until lightly browned.
- Add Broth and Ingredients: Pour in chicken broth, then add diced tomatoes, chopped poblanos, corn, and black beans. Stir and bring to a gentle boil.
- Simmer: Once boiling, reduce heat and let it simmer for 20 minutes until chicken cooks through and flavors meld.
- Shred Chicken: Remove chicken, shred into bite-sized pieces, and return to the pot, stirring well.
- Stir in Cream: Pour in heavy cream, stirring to incorporate and heat through on low for a few minutes without boiling.
- Taste and Adjust: Adjust seasoning with salt, pepper, and spices to your preference.
- Prepare Tortilla Strips: Cut corn tortillas into strips and bake or fry until crispy.