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–+ servings
Poblano Chicken Tortilla Soup

Comforting Poblano Chicken Tortilla Soup Perfect for Cozy Nights

Warm and cozy Poblano Chicken Tortilla Soup that's gluten-free and customizable, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Consider avocado oil as a swap.
  • 1 large Onion, chopped Infuses natural sweetness.
  • 3 cloves Garlic, minced Adds aromatic goodness.
  • 2 medium Poblano Peppers, seeded and chopped Provides smoky heat.
  • 1 piece Jalapeño Pepper, seeded and chopped Can be omitted for less heat.
  • 1 teaspoon Ground Cumin Enhances earthy undertones.
  • 1 teaspoon Smoked Paprika Adds rich depth and smoky aroma.
  • 1/2 teaspoon Chili Powder Delivers warmth and complexity.
  • 4 cups Chicken Broth Vegetable broth works for vegetarian option.
  • 2 cups Cooked Chicken, shredded Rotisserie chicken is a great time-saver.
  • 1 can Diced Tomatoes, undrained Contributes moisture and color.
  • 1 can Black Beans, drained and rinsed Increases fiber and richness.
  • to taste Salt
  • to taste Pepper
  • 1 piece Lime, juiced Brightens the flavor.
  • 1/4 cup Fresh Cilantro, chopped Adds a fresh herbal note.
  • 6 pieces Corn Tortillas, cut into strips Consider baking for extra crispiness.
  • 1 piece Avocado, diced Brings creaminess to the soup.
  • 1 cup Monterey Jack Cheese, shredded Melts deliciously on top.
  • Sour Cream Optional creamy garnish.

Equipment

  • large pot
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Sauté for about 5 minutes until the onion becomes translucent.
  2. Stir in 2 chopped poblano peppers and 1 chopped jalapeño pepper. Cook for another 5 minutes until softened.
  3. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Toast these spices for about 1 minute.
  4. Pour in 4 cups of chicken broth and bring the soup to a gentle simmer; allow it to simmer for about 5 minutes.
  5. Add 2 cups of shredded cooked chicken, 1 can of undrained diced tomatoes, and 1 can of drained black beans. Season with salt and pepper to taste. Simmer for 20 minutes.
  6. Preheat your oven to 375°F (190°C). Cut 6 corn tortillas into strips and bake on a baking sheet for approximately 10 minutes until crispy.
  7. Stir in the juice of 1 lime and ¼ cup of chopped fresh cilantro just before serving. Adjust seasoning if necessary.
  8. Ladle the soup into bowls, topping each with diced avocado, shredded Monterey Jack cheese, and crispy tortilla strips. Add sour cream if desired.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat on the stovetop over low heat.

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