Description
Chicken tortilla soup with roasted poblano peppers delivers deep smoky flavor, gentle spice, and comforting warmth—perfect for cozy dinners or batch-prepped lunches.
Ingredients
3 cups cooked shredded chicken (rotisserie or leftover)
2 poblano peppers, roasted and diced
1 large onion, diced
4 cloves garlic, minced
1 (14.5 oz) can fire-roasted tomatoes
1 cup corn kernels (fresh or frozen)
1 can black beans, drained and rinsed
4 cups chicken broth
Spices: cumin, chili powder, smoked paprika
Juice of 1 lime
Crispy tortilla strips for topping
Instructions
1. Roast poblano peppers over a gas flame or under broiler until charred. Cool, peel, stem, and dice.
2. Sauté diced onions in oil until translucent. Add garlic and spices, cook until fragrant.
3. Stir in tomatoes, beans, corn, poblanos, and broth. Simmer.
4. Add shredded chicken and simmer for 15–20 minutes.
5. Finish with fresh lime juice. Adjust seasoning.
6. Serve hot with tortilla strips, avocado, cilantro, and crema.
Notes
Optional swaps: chickpeas for black beans, chipotle for smoked paprika, or plant-based chicken.
Roasting poblanos is essential for depth—don’t skip this step!
Store soup for up to 5 days in the fridge or freeze portions for later.
Add crispy toppings fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken tortilla soup, poblano peppers, roasted peppers soup