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
Scale
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
