Once you taste The Best Poblano Chicken Tortilla Soup From Scratch, it instantly becomes one of those recipes you crave on chilly nights or when you’re just hungry for something soul-warming and deeply satisfying. Brimming with the smoky goodness of roasted poblano peppers, tender chicken, creamy black beans, and a lively kick of lime, this soup wraps you up in layers of flavor and freshness. Topped with crunchy tortilla strips, avocado, and melty cheese, every spoonful is a celebration of vibrant colors, contrasting textures, and the best of Mexican-American comfort. If you’re ready to fall in love with homemade soup all over again, this is the recipe that’ll do it.
Ingredients You’ll Need
The beauty of assembling The Best Poblano Chicken Tortilla Soup From Scratch is that every ingredient here is purposeful—each one layers in color, richness, freshness, or a welcome bit of heat. Gather these staples and you’re already halfway to restaurant-quality soup in your own kitchen.
- Olive oil: The base for sautéing and coaxing out flavor from the vegetables—choose a good-quality extra-virgin if you can.
- Yellow onion: Diced finely, it sweetens and softens as it cooks, forming an aromatic starting point for the soup.
- Garlic: Fresh and fragrant, minced garlic amps up the savory backbone of the broth.
- Poblano peppers: Roasting and peeling them transforms their mild heat into undeniable smoky depth.
- Jalapeño: Seeded and diced, it controls the soup’s spice level—add more or less to suit your tastes.
- Ground cumin: Earthy and warm, this classic spice deepens the soup’s Mexican-inspired flavors.
- Chili powder: Essential for that familiar tortilla soup flavor—choose a blend you love.
- Smoked paprika: Just a hint delivers a wonderful subtle smokiness that makes the broth pop.
- Salt: The foundation for amplifying all the other flavors.
- Black pepper: Adds a gentle heat and balances the brighter citrus notes.
- Chicken broth: Six cups ensure a full pot of deeply savory soup—use homemade if possible, or grab a quality store-bought version.
- Fire-roasted diced tomatoes: That delicious charred edge brings brightness and complexity.
- Black beans: Drained and rinsed, they bulk up the soup with creamy, hearty texture.
- Frozen corn: Sweet kernels burst in every bite, adding color and just the right amount of crunch.
- Shredded cooked chicken: Rotisserie or poached chicken makes for ultimate super-tenderness and convenience.
- Lime juice: Fresh-squeezed just before serving, it brightens all the flavors beautifully.
- Chopped fresh cilantro: Herbaceous with a citrusy zing—don’t skip it if you love classic tortilla soup flavor!
- Crispy tortilla strips: Homemade or store-bought, these are absolutely essential for crunch and fun.
- Diced avocado: Adds buttery richness that cuts gently through the heat and spice.
- Shredded cheese and sour cream: For the ultimate creamy, melty finish that makes this soup totally irresistible.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Add in the diced onion, and stir occasionally for about 5 minutes until it becomes translucent and tender—this slow cook brings out its natural sweetness. Next, toss in the garlic, roasted and peeled poblano peppers, and the diced jalapeño. Let them cook together for another 2 minutes; your kitchen will instantly fill with incredible aromas as these veggies soften and mingle.
Step 2: Add the Spices
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well so every piece of vegetable is coated with the spice mixture. This step is where the deep, soulful flavor starts building—letting the spices bloom in the oil is a little trick that sets The Best Poblano Chicken Tortilla Soup From Scratch apart from the rest.
Step 3: Build the Broth
Pour in the chicken broth and fire-roasted tomatoes (don’t drain those precious juices!). Give everything a good stir and turn up the heat until the mixture comes to a gentle simmer. This is when all the flavors begin to meld and the colors become lusciously vibrant.
Step 4: Add Beans and Corn
Stir in the drained black beans and frozen corn and let the soup simmer for about 10 minutes. This gives the beans time to soak up the spicy broth and the corn kernels a chance to get perfectly tender while staying pleasantly crisp.
Step 5: Chicken, Finish, and Freshness
Add the cooked, shredded chicken to the soup and let it gently simmer for another 5 minutes. This is enough to heat the chicken through while keeping it juicy and tender—rotisserie chicken is especially dreamy here. Just before ladling into bowls, stir in the fresh lime juice and chopped cilantro, adding a burst of green freshness that brightens the whole pot.
Step 6: Serve and Garnish
Ladle the piping-hot soup into bowls and pile on the crispy tortilla strips, diced avocado, a generous pinch of shredded cheese, and a dollop of sour cream. Each finishing touch gives The Best Poblano Chicken Tortilla Soup From Scratch its signature look, flavor, and irresistible texture.
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch
Garnishes
The toppings aren’t just for show—they make this soup truly special! Load each bowl high with homemade crispy tortilla strips for crunch, creamy diced avocado, a sprinkle of shredded cheese, and a scoop of cool sour cream. Add extra cilantro or a squeeze of lime if you’re a garnish enthusiast. Every bite should be a mix of creamy, crunchy, fresh, and spicy elements that take The Best Poblano Chicken Tortilla Soup From Scratch over the top.
Side Dishes
While this soup is hearty enough to stand on its own, you can team it up with warm corn bread, a side of Mexican rice, or a fresh leafy salad tossed in lime vinaigrette. Tortilla chips and salsa always have a place at the table too! The sides you choose help amplify the comfort-food factor and round out a satisfying meal.
Creative Ways to Present
For a fun twist, serve The Best Poblano Chicken Tortilla Soup From Scratch in mini bread bowls for a party appetizer, or pour it into wide mugs for a cozy soup night on the couch. Hosting a crowd? Set up a DIY topping bar so everyone can customize their own bowl with all their favorite garnishes—it’s interactive, festive, and guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully! Just let the pot cool to room temperature and transfer the soup to an airtight container. Pop it into the fridge, and it’ll keep well for up to four days. If you’ve already loaded individual bowls with garnishes, store those separately to keep everything crisp and fresh.
Freezing
The Best Poblano Chicken Tortilla Soup From Scratch is totally freezer-friendly—simply let it cool completely and ladle into freezer-safe containers (leave a little space for expansion). It’ll keep its phenomenal flavor and texture for up to three months. Wait to add fresh garnishes until after thawing and reheating for best results.
Reheating
Reheating couldn’t be easier: pour your desired portion into a saucepan and warm over medium heat until bubbly, or microwave gently in a microwave-safe bowl with a loose cover. Stir occasionally, and wait to add cheese, avocado, and sour cream until after everything is piping hot for that just-made magic.
FAQs
How spicy is The Best Poblano Chicken Tortilla Soup From Scratch?
This soup has a gentle kick, mainly from the jalapeño and the smoky poblano peppers. You can dial back the heat by using just half a jalapeño (or eliminating it altogether for a milder version), or amp it up with extra jalapeño or a splash of hot sauce. It’s easily customizable to your personal spice preferences!
Can I make The Best Poblano Chicken Tortilla Soup From Scratch vegetarian?
Absolutely! Swap in vegetable broth instead of chicken broth and use extra beans, grilled vegetables, or plant-based chicken for a satisfying vegetarian option. You’ll still get all the bold, smoky, tangy flavors that make this soup such a favorite—even without the chicken.
What’s the best way to roast poblano peppers?
My favorite method is to place the whole poblanos directly over a gas flame or under your oven broiler until the skins are blistered and blackened. Let them steam in a covered bowl or bag for a few minutes, then simply peel away the skins—don’t worry if some bits are stubborn, a little char adds to the flavor!
Can I use leftover chicken or turkey in this soup?
Yes, this soup is the perfect way to use up any cooked chicken or even holiday turkey. Shred it and add during the final simmer, just to heat through. The broth and veggies will keep the meat tender and flavorful, making leftovers taste brand new.
How do I make crispy tortilla strips at home?
Slice fresh corn tortillas into thin strips, lightly toss them in a drizzle of oil and a pinch of salt, then bake at 400°F for about 10 minutes, turning halfway. Alternatively, fry them in hot oil for just a couple of minutes until golden and crisp. Homemade strips add just the right crunch to The Best Poblano Chicken Tortilla Soup From Scratch!
Final Thoughts
Every batch of The Best Poblano Chicken Tortilla Soup From Scratch feels like a true kitchen victory—it’s colorful, deeply flavorful, and endlessly comforting. Gather your favorite people, whip up a pot, and let this recipe become a new tradition in your home. Don’t wait for a chilly day—dive in and savor every spoonful!
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The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Warm up with a bowl of this flavorful Poblano Chicken Tortilla Soup made from scratch. Loaded with roasted poblanos, tender chicken, and a variety of spices, this soup is a comforting and satisfying meal perfect for any day of the week.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cooked chicken
- juice of 1 lime
- ¼ cup chopped fresh cilantro
For Topping:
- crispy tortilla strips
- diced avocado
- shredded cheese
- sour cream
Instructions
- Prepare the Soup: Heat olive oil in a large pot. Cook onions until softened, then add garlic, poblano peppers, and jalapeño.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add chicken broth and tomatoes; simmer.
- Stir in black beans and corn; simmer for 10 minutes. Add chicken and simmer for 5 more minutes.
- Stir in lime juice and cilantro. Serve topped with tortilla strips, avocado, cheese, and sour cream.
Notes
- For extra flavor, roast the poblano peppers for a smoky taste.
- Make crispy tortilla strips by baking or frying corn tortilla slices.
- Adjust heat by adding more or less jalapeño.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 315
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg
