The Best Poblano Chicken Tortilla Soup
This smoky, hearty Poblano Chicken Tortilla Soup features charred poblano peppers, tender shredded chicken, black beans, and a boldly seasoned broth that tastes like it simmered all day. It comes together in under an hour and is packed with southwest-inspired flavor in every spoonful. Top with crispy tortilla strips, avocado, and a squeeze of lime for the ultimate bowl of comfort.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Tongs
- Two forks for shredding chicken
- Instant-read thermometer
- Zip-top bag (for steaming peppers)
Ingredients
- 3 large poblano peppers roasted, peeled, seeded, and chopped
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 can (14 oz) fire-roasted diced tomatoes undrained
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 medium white onion diced
- 4 cloves garlic minced
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp fresh lime juice about 1 large lime
- Salt and black pepper to taste
- Tortilla strips or crushed tortilla chips for serving
- Optional toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, pickled jalapeños, lime wedges
Instructions
- Roast the poblano peppers by placing them directly over a gas flame or under a broiler set to high. Use tongs to turn them every 2 to 3 minutes until the skin is completely charred and blistered on all sides, about 8 to 10 minutes total. Transfer to a sealed zip-top bag and let them steam for 10 minutes. Then peel off the charred skin, remove the seeds, and roughly chop the peppers. Set aside.
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Add the cumin, chili powder, and smoked paprika to the pot. Stir continuously for 30 seconds to toast the spices in the oil, which deepens their flavor significantly.
- Pour in the chicken broth and fire-roasted tomatoes. Stir in the chopped roasted poblanos. Bring the soup to a gentle boil over medium-high heat.
- Nestle the whole chicken breasts into the broth. Reduce the heat to medium-low and simmer, uncovered, for 18 to 22 minutes, or until the chicken registers 165°F on an instant-read thermometer.
- Remove the chicken breasts from the pot and shred the meat using two forks. Return the shredded chicken to the soup. Add the black beans and corn kernels. Stir to combine and simmer for an additional 5 minutes.
- Stir in the fresh lime juice. Taste the soup and season with salt and black pepper as needed. For a thicker broth, blend one cup of the soup smooth and stir it back into the pot.
- Ladle into bowls and top with crispy tortilla strips and any desired garnishes such as shredded cheese, sour cream, sliced avocado, fresh cilantro, and a wedge of lime. Serve immediately.
Notes
Tip: Don't skip charring the poblanos. The smoky flavor from the blackened skin is what makes this soup truly exceptional. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium-low heat, adding a splash of broth if needed. For a creamy version, stir in half a cup of heavy cream at the end. Rotisserie chicken can be used as a shortcut by shredding and adding it in the last 10 minutes of cooking.