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Roasted Poblano Chicken Tortilla Soup

This soup features a flavorful blend of shredded chicken, roasted poblano peppers, and vegetables simmered into a vibrant broth. Topped with crispy tortilla strips and melted cheese, it offers a smoky, spicy, and hearty texture with a bright, appetizing appearance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large poblano peppers roasted and peeled
  • 1 lb boneless, skinless chicken breasts cooked and shredded
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes with juices
  • 1 tsp cumin
  • to taste salt and pepper
  • 4 small corn or flour tortillas for strips
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 2 tbsp vegetable oil for frying tortilla strips
  • optional sour cream
  • optional cilantro chopped, for garnish

Equipment

  • Oven or broiler
  • Heavy-bottomed pot or Dutch oven
  • Blender
  • Sharp Knife
  • Cutting board
  • Tongs
  • Small skillet

Method
 

  1. Preheat your oven or broiler to char the poblano peppers, placing them on a baking sheet. Roast until blackened and blistered all over, about 10 minutes, then transfer to a bowl and cover with plastic wrap to steam. Once cool, peel off the charred skins and seeds, then chop the peppers finely.
  2. While the peppers roast, cook the chicken breasts in boiling water or broth until cooked through, about 15 minutes. Remove and shred the meat with two forks, then set aside.
    2 large poblano peppers
  3. Dice the onion and mince the garlic. In a large heavy-bottomed pot, sauté the onion and garlic in a tablespoon of vegetable oil over medium heat until translucent and fragrant, about 5 minutes. Add cumin and stir for another minute to toast the spices.
    2 large poblano peppers
  4. Add the chopped roasted poblano peppers, canned tomatoes with their juices, chicken broth, and shredded chicken to the pot. Bring the mixture to a simmer, then let cook gently for 15 minutes to develop flavors. Season with salt and pepper to taste.
    2 large poblano peppers
  5. While the soup simmers, slice the tortillas into thin strips and fry them in vegetable oil until crispy and golden, about 2-3 minutes. Drain on paper towels and set aside.
    2 large poblano peppers
  6. Using a blender, carefully purée the hot soup in batches until smooth and velvety. Return the blended soup to the pot and heat over low heat. Stir in shredded cheese until melted and creamy.
    2 large poblano peppers
  7. Ladle the hot soup into bowls, then top each with a handful of crispy tortilla strips. Garnish with chopped cilantro and a dollop of sour cream if desired for extra richness.
    2 large poblano peppers
  8. Serve immediately while steaming hot, enjoying the smoky, cheesy flavors and satisfying crunch of the tortilla strips. The vibrant colors and inviting aroma make this a perfect cozy, flavorful meal.

Notes

For a spicier kick, add chopped jalapeños or a dash of hot sauce to the soup. To make it vegetarian, substitute vegetable broth and omit chicken, adding beans or extra vegetables as desired.