Poblano Chicken Tortilla Soup is a comforting bowl full of smoky, spicy flavors with tender chicken, roasted poblano peppers, and crispy tortilla strips on top. The broth is rich and full-bodied, with a little bit of a kick from the peppers but balanced just right to be super cozy and satisfying. It’s the kind of soup that warms you up on a chilly day and keeps you coming back for more.
I love making this soup when I want something easy but tasty because it comes together quickly and the roasted poblano gives it a unique flavor I don’t get with other soups. I always roast extra poblano peppers to tuck away for when I’m craving this soup on a lazy evening. One small tip: don’t skip the tortilla strips on top—they add the perfect crunch that makes each spoonful feel special.
My favorite way to enjoy this soup is with a squeeze of fresh lime and a sprinkle of cilantro right before serving. It brightens up the flavors and adds a fresh touch. Sometimes, I add a dollop of sour cream or some shredded cheese to make it feel a little more indulgent. This recipe always reminds me of casual dinners with friends where everyone digs in and passes around bowls full of warmth and flavor.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its mild smoky heat. Roasting them enhances their flavor and makes peeling easier. If you can’t find poblanos, anaheim peppers or mild green chilies work as a substitute.
Chicken: Rotisserie chicken is my go-to for convenience and great flavor. Leftover cooked chicken or even shredded roast chicken will do well here.
Tortilla Strips: Fresh corn tortillas fried until crispy add a perfect crunch. You can bake them instead for a lighter option, or use store-bought tortilla chips broken into strips.
Spices: Cumin and chili powder provide warmth and depth. Feel free to adjust the chili powder if you want your soup milder or hotter.
How Do I Roast Poblano Peppers Perfectly for This Soup?
Roasting poblanos is key to their flavor and easy peeling. Here’s a simple method to make it work well:
- Place whole poblanos directly over a gas flame or under a hot broiler.
- Turn peppers occasionally until skin blisters and chars on all sides, about 5-10 minutes.
- Transfer to a bowl and cover tightly with plastic wrap to let them steam for 10 minutes.
- Peel off the loosened skin using your fingers or a paper towel. Avoid rinsing off the skin as it washes away flavor.
- Remove seeds and stems, then chop for the soup.
Steaming makes peeling easy, and the smoky taste isn’t missed. Alternatively, you can roast them on a grill or in the oven, but direct flame gives the best char.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for sautéing vegetables and simmering the soup evenly.
- Cast-iron skillet or grill pan – great for roasting poblano peppers to get that smoky, charred flavor.
- Chef’s knife – sharp and sturdy to chop vegetables and peppers easily and safely.
- Slotted spoon or tongs – handy for removing roasted poblanos from heat and handling tortilla strips.
- Paper towels – essential for draining fried tortilla strips to keep them crispy, not greasy.
Flavor Variations & Add-Ins
- Use shredded rotisserie turkey instead of chicken for a seasonal twist with similar texture and flavor.
- Add black beans along with corn for extra protein and a heartier soup.
- Top the soup with crumbled cotija or queso fresco for a salty, tangy contrast.
- Mix in roasted sweet potatoes for subtle sweetness and a bit more substance.
Poblano Chicken Tortilla Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 roasted poblano peppers, peeled, seeded, and chopped
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 4 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (14.5 ounces) diced tomatoes, with juice
- 4 cups chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
For The Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- Vegetable oil, for frying or use baked tortilla strips for a lighter version
- Salt to taste
For Serving (Optional):
- Diced avocado
- Sour cream or Mexican crema
- Shredded cheese (cheddar or Monterey Jack)
- Extra lime wedges
- Additional cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, 10 minutes to roast and prep the poblanos, plus 25 minutes to simmer the soup and prepare the tortilla strips. All together, expect about 40-45 minutes from start to warm, comforting soup.
Step-by-Step Instructions:
1. Roast the Poblanos
Char the peppers directly over a flame or broiler until skin is blistered all over. Let them steam in a covered bowl for 10 minutes, then peel, seed, and chop.
2. Prepare Tortilla Strips
Heat vegetable oil in a skillet and fry the tortilla strips until crispy and golden, about 2-3 minutes. Drain on paper towels and sprinkle with salt. For a lighter option, bake them at 400°F (200°C) for 10-15 minutes until crisp.
3. Sauté Vegetables
Heat olive oil in a pot over medium heat. Cook onion until soft, add garlic and jalapeño, and sauté briefly until fragrant.
4. Build the Soup Base
Add poblano peppers, diced tomatoes with juice, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to blend flavors.
5. Add Broth and Chicken
Pour in chicken broth and bring to a boil. Lower heat and simmer for 10 minutes.
6. Finish with Chicken and Corn
Add shredded chicken and corn. Heat through for 5 minutes.
7. Add Freshness
Remove from heat, stir in lime juice and cilantro.
8. Serve
Serve soup in bowls topped with crispy tortilla strips, diced avocado, extra cilantro, sour cream, or shredded cheese if you like. Offer lime wedges on the side for squeezing.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the chicken heat evenly in the soup.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If your tortilla strips get soggy, add fresh ones when serving.
Can I Skip Roasting the Poblanos?
Roasting gives poblanos their signature smoky flavor and makes peeling easier, but if you’re short on time, using raw diced poblanos is okay. Just note the flavor will be less smoky and more grassy.
What’s The Best Way To Make Tortilla Strips Crispy Without Frying?
Baking the tortilla strips is a great alternative! Spread them out on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, tossing halfway through, until they’re crisp and golden.