Description
Poblano Chicken Tortilla Soup is a heartwarming dish that combines the smoky flavor of roasted poblanos with tender chicken and a medley of vibrant ingredients. Perfect for family dinners or festive gatherings, this soup is easy to make and bursting with flavor. The combination of spices, creamy texture, and customizable toppings makes it a favorite for all ages. Whether you enjoy it on a chilly evening or as a comforting meal prep option, this recipe is sure to impress.
Ingredients
Scale
- 2 large poblano peppers
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup black beans
- 1/2 cup heavy cream
- Olive oil
- Salt and pepper
- Ground cumin
- Chili powder
- Smoked paprika
- Tortilla strips
- Fresh cilantro
- Avocado, sliced
- Lime wedges
Instructions
- Preheat your oven to 425°F (220°C). Roast poblano peppers on a baking sheet for 15–20 minutes until charred. Let cool, peel, deseed, and chop.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until softened; add minced garlic and cook until fragrant.
- Add chicken breasts to the pot; season with salt, pepper, cumin, chili powder, and smoked paprika. Sear both sides for about 3–4 minutes.
- Pour in chicken broth along with diced tomatoes, roasted poblanos, corn, and black beans. Stir well and bring to a gentle boil.
- Simmer for about 20 minutes until chicken is cooked through. Remove chicken; shred it and return to the pot.
- Stir in heavy cream and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 85mg