Here’s a fresh, flavorful, and easy-to-make recipe for Chicken & Poblano Tortilla Soup—perfect for a satisfying lunch.
Chicken & Poblano Tortilla Soup
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2–3 poblano peppers, roasted, peeled, and chopped
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1 teaspoon ground cumin
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1 teaspoon chili powder
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4 cups chicken broth
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2 cups cooked shredded chicken (rotisserie or poached)
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1 can (14.5 oz) diced tomatoes
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Salt and black pepper, to taste
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4 corn tortillas, cut into strips and lightly toasted
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Optional toppings: avocado slices, shredded cheese, cilantro, lime wedges, sour cream
Instructions
1. Roast the Poblanos
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Roast poblano peppers over a gas flame, under the broiler, or in a hot skillet until charred.
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Place in a bowl and cover for 5 minutes, then peel off the skins and chop.
2. Sauté Aromatics
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Heat olive oil in a large pot over medium heat.
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Add onion and garlic; sauté until soft and fragrant (3–4 minutes).
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Stir in cumin and chili powder for 30 seconds.
3. Add Liquids & Chicken
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Add roasted poblanos, chicken broth, shredded chicken, and diced tomatoes.
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Bring to a simmer and cook for 10–15 minutes.
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Season with salt and pepper.
4. Blend (Optional)
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For a smoother texture, use an immersion blender to partially or fully blend the soup.
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Leave some chunks for a rustic feel.
5. Serve
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Ladle soup into bowls.
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Top with tortilla strips and optional toppings like avocado, cheese, cilantro, lime, or sour cream.
Tips
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For extra depth, sauté the tortillas with a little oil until crispy before topping.
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Add a splash of lime juice at the end for brightness.
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Make it ahead: the flavors improve if you let it sit for an hour or overnight in the fridge.
I can also create a quick 20-minute lunch version that’s ready from scratch with minimal prep if you want.
Do you want me to do that?
