Description
This vibrant and flavorful Poblano Chicken Tortilla Soup is made from scratch using fresh poblano peppers, tomatillos, and tender shredded chicken simmered in a spiced tomato-based broth. Crispy fried tortilla strips and fresh garnishes add delightful texture and brightness to every comforting bowl. Perfect for a cozy dinner, this soup combines smoky, tangy, and savory elements with homemade flair.
Ingredients
Scale
Soup Base
- 1 medium white onion, diced
- 4 cloves garlic, finely minced
- 4 poblano peppers, seeded and chopped
- 10 tomatillos, chopped
- 1 small jalapeño, seeded and chopped
- 2 tbsp tomato paste (or 2-3 campari tomatoes, diced)
- 1-2 tbsp apple cider vinegar (or white vinegar, if needed)
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 2 tbsp avocado oil
- Salt and black pepper to taste
- 1 lime, juiced (for seasoning)
- 48 oz chicken broth (6-7 cups)
- Optional: 1 bay leaf for simmering
Protein
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
Tortilla Strips
- 1 bag corn tortillas, cut into strips
- Avocado oil for frying
Optional Garnishes
- 1 lime, cut into wedges
- Tortilla chip strips or freshly fried tortilla strips
- â…“ cup green onions, diced
- ½ cup fresh cilantro, chopped
- Diced avocado
- Crumbled queso fresco
- Sour cream
Instructions
- Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion to have all fresh ingredients ready for cooking.
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add the chopped poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until the vegetables soften and begin to caramelize, developing deep flavors.
- Blend the Soup: Remove the sautéed vegetables from the pot and transfer them to a blender. Blend until smooth and silky. Return this blended mixture back to the pot to form the soup base.
- Add Spices and Tomato Paste: Stir in 2 tablespoons of tomato paste, 2 teaspoons cumin, 1 teaspoon chili powder, and 1 teaspoon Mexican oregano. Sauté the mixture for another 5-7 minutes to allow the spices and tomato paste to deepen the soup’s flavor.
- Add Chicken and Broth: Pour in 48 ounces (6-7 cups) of chicken broth and add the chicken breasts to the pot. If desired, add 1 bay leaf. Bring the soup to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the pot carefully. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the soup, stirring to combine.
- Simmer and Season: Let the soup simmer for an additional 10-15 minutes to meld flavors. Adjust seasoning by adding salt, freshly ground black pepper, and the juice of 1 lime to brighten the taste.
- Prepare Tortilla Strips: While the soup simmers, heat avocado oil in a separate pan over medium-high heat. Fry the corn tortilla strips until crispy and golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Serve: Ladle the hot soup into bowls. Garnish generously with crispy tortilla strips, diced avocado, freshly chopped cilantro, diced green onions, crumbled queso fresco, and a dollop of sour cream for richness. Serve with lime wedges on the side for an optional fresh squeeze.
Notes
- For extra smoky flavor, roast the poblano peppers before seeding and chopping.
- Bone-in chicken breasts can add more depth to the broth but will take slightly longer to cook.
- Adjust the spice level by including or omitting the jalapeño seeds.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
- Use fresh, ripe tomatillos for the best tangy flavor; canned tomatillos are not recommended.
- To make this dish vegetarian, substitute vegetable broth and omit the chicken, adding extra beans or corn for protein.
