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A bowl of poblano chicken tortilla soup topped with tortilla strips, diced avocado, shredded cheese, sour cream, and fresh cilantro

Poblano Chicken Tortilla Soup

A smoky and hearty tortilla soup made with roasted poblano peppers, tender shredded chicken, black beans, and corn. Ready in about 40 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 poblano peppers whole, for roasting
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 lb boneless skinless chicken breasts slice in half horizontally if very thick
  • 4 cups chicken broth low-sodium preferred
  • 15 oz canned black beans rinsed and drained
  • 15 oz canned corn drained
  • 14.5 oz canned diced tomatoes undrained
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • salt and black pepper to taste
  • 1 lime juiced
  • tortilla strips or chips for serving
  • shredded cheese for serving
  • 1 avocado diced, for serving
  • sour cream for serving
  • fresh cilantro chopped, for serving

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Knife and cutting board
  • Two forks for shredding chicken

Method
 

  1. Preheat your broiler to high. Place both poblano peppers on a foil-lined baking sheet and broil for 5 to 7 minutes per side, until the skin is blackened and blistered all over. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cool, peel off the charred skin, remove the seeds and membranes, and dice the peppers.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and stir for 60 seconds until fragrant. Do not let the garlic brown.
  3. Add the chicken breasts, chicken broth, diced poblanos, black beans, corn, diced tomatoes with their juices, cumin, chili powder, oregano, salt, and pepper to the pot. Stir to combine and bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, until the chicken is fully cooked through and registers 165 degrees F in the thickest part.
  5. Remove the chicken breasts with tongs and shred using two forks on a cutting board. Return the shredded chicken to the pot. Stir in the fresh lime juice and adjust seasoning to taste.
  6. Ladle into bowls and top with tortilla strips, shredded cheese, diced avocado, sour cream, and fresh cilantro. Serve immediately.

Notes

For richer flavor, use chicken thighs instead of breasts. For extra smokiness, stir in one chipotle pepper in adobo sauce. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months without toppings. Add fresh toppings each time when serving.