Description
This Poblano Chicken Tortilla Soup is a creamy, spicy delight that warms the soul. The velvety texture of the soup, combined with the smoky flavor of roasted poblanos and tender chicken, creates a comforting bowl that is both satisfying and invigorating.
Ingredients
Scale
- For the Soup:
- 2 large poblano peppers, roasted and diced
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- For the Tortilla Strips:
- 4 corn tortillas, cut into strips
- Oil for frying
- For Garnish:
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C) and roast the poblano peppers for about 20 minutes until the skin is charred.
- Once roasted, place the peppers in a plastic bag for 10 minutes to steam, then peel off the skin and dice.
- In a large pot, sauté the diced onion and minced garlic over medium heat until translucent, about 5 minutes.
- Add the diced poblanos, shredded chicken, chicken broth, heavy cream, cumin, smoked paprika, salt, and pepper to the pot. Stir well and bring to a simmer.
- Let the soup simmer for 15-20 minutes, stirring occasionally, until heated through and flavors meld.
- While the soup simmers, heat oil in a frying pan over medium heat and fry the tortilla strips until golden and crispy, about 2-3 minutes. Drain on paper towels.
- Serve the soup hot, garnished with diced avocado, shredded cheese, fresh cilantro, and crispy tortilla strips. Squeeze lime juice over the top for added flavor.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- For a lighter version, substitute heavy cream with coconut milk or omit it entirely.
- Use rotisserie chicken for a quicker preparation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Poblano Chicken Tortilla Soup, creamy soup, spicy soup, Mexican cuisine, comfort food, easy soup recipe, chicken soup, roasted poblano, tortilla strips, hearty soup, gluten-free soup, flavorful soup, weeknight dinner