Oh, you know how much I *adore* a good soup, especially when it’s chilly outside and I just want something warm and comforting to fill my belly. This Poblano Chicken Tortilla Soup is exactly that – it’s become my go-to when I need something truly special. The secret? Those amazing roasted poblano peppers! They give it this fantastic smoky depth that you just can’t get any other way. I remember making this for the first time on a rainy Tuesday, and my whole house just smelled incredible. It felt like such a hug in a bowl, and honestly, after years of tinkering with recipes, this one really hits all the right notes for comfort and flavor. It’s proof that simple ingredients, handled with a little love, can make something truly magical.
Why You’ll Love This Poblano Chicken Tortilla Soup
Seriously, this soup is a winner for so many reasons!
- Incredible Flavor: That roasted poblano pepper base gives it a smoky, deep taste that’s just out of this world.
- Super Easy: It comes together surprisingly fast, making it perfect for weeknights.
- So Comforting: It’s hearty, warm, and feels like a big ol’ hug in a bowl – exactly what you need when you’re craving something satisfying.
- Great for Leftovers: Have some shredded chicken hanging around? This is the *perfect* way to give it a delicious new life.
Gather Your Ingredients for Poblano Chicken Tortilla Soup
Okay, so to make this glorious soup, you’ll want to gather up a few things. First, we’ve got the flavor base: 2 tablespoons of olive oil, one big onion that’s been chopped up, and two cloves of garlic, all minced nice and fine. Then, the star of the show – two poblano peppers! I’ll tell you how to roast ’em perfectly in a bit, but for now, just know you want them roasted, peeled, and chopped. For our spices, grab a teaspoon each of ground cumin, chili powder, and a half teaspoon of dried oregano. You’ll need 6 cups of chicken broth, and about 2 cups of shredded cooked chicken – good for using up leftovers! Don’t forget one 15-ounce can of diced tomatoes (with their juice!) and the same amount of black beans, just make sure they’re rinsed and drained. Oh, and salt and black pepper, of course, to taste. It’s like a little flavor party waiting to happen! For serving, think crunchy tortilla chips, some yummy shredded cheese, a dollop of sour cream, and fresh cilantro. It really reminds me of some of the cozy bean soups and nourishing chicken soups I love.
Expert Tips for Roasting Poblano Peppers
Alright, let’s talk about roasting those poblano peppers, because trust me, it makes ALL the difference in this Poblano Chicken Tortilla Soup! It adds this wonderful smoky depth that store-bought just can’t replicate. My absolute favorite way is right over a gas burner on the stovetop. Pop the pepper right on the grate, tongs in hand, and turn it every which way until the skin is nice and blackened all over. If you don’t have a gas stove, no worries! The broiler works like a charm too. Just keep a close eye on them! Once they’re nicely charred, the trick is to get them into a bowl and covered tightly with plastic wrap for about 10-15 minutes. They’ll steam themselves, making the skins slip right off. Be careful when you peel them, as they’ll still be warm, but oh-so-worth-it for that amazing flavor!
Step-by-Step Guide to Making Poblano Chicken Tortilla Soup
Alright, let’s get this soup bubbling! It really is pretty straightforward, and honestly, the most involved part is just roasting those poblanos (which we talked about earlier!). Once they’re prepped, the rest flies by. It always feels like a little magic trick because this thing goes from a pot of ingredients to a full-blown, soul-warming meal so quickly!
Sautéing the Aromatics for Your Poblano Chicken Tortilla Soup
First things first, grab a nice big pot or a Dutch oven – you want plenty of room! Heat up that olive oil over medium heat. Once it shimmers a little, toss in your chopped onion. You want to cook those until they’re nice and soft and a little see-through, maybe about 5 to 7 minutes. I like to cook ’em until they’re almost sweet, you know? Then, add your minced garlic and just cook for another minute. Watch it closely so it doesn’t burn – burnt garlic is NOT our friend here!
Building Flavor with Spices and Poblano Peppers
Now for the fun part! Stir in those chopped roasted poblano peppers, then get your cumin, chili powder, and oregano in there. Give it all a good stir for about a minute. Toasting those spices like this really wakes them up and makes the whole soup taste so much richer. It’s one of those little things that makes a big difference, kind of like how my garlic butter chicken skillet just blooms with flavor when you toast the spices.
Simmering the Poblano Chicken Tortilla Soup to Perfection
Okay, pour in that chicken broth and bring it all up to a gentle simmer. Next, add your shredded chicken, the diced tomatoes (don’t drain them – all that juice is flavor!), and those rinsed black beans. Now, season it with salt and pepper to your liking. I usually start with a little, taste, and add more if needed. The most important thing now is patience! Let it all simmer away for at least 15 to 20 minutes. This is where all those amazing flavors get to mingle and become best friends. It’s that slow simmer that really makes it taste like it’s been simmering for hours, kind of like the depth you get in a good coconut chicken soup!
Serving and Garnishing Your Poblano Chicken Tortilla Soup
Alright, the moment of truth! After all that hard work, your Poblano Chicken Tortilla Soup is ready to be devoured. I swear, just ladling it into bowls makes my kitchen feel like the coziest place on earth. Now, for the fun part: garnishes! Pile on those crunchy tortilla chips – they add the perfect texture. Some shredded cheese is pretty much mandatory, right? And a dollop of cool sour cream is divine against the warm, spicy broth. Don’t forget fresh cilantro for that pop of green and freshness! Feel free to go wild; I sometimes even add a squeeze of lime. It’s like building your own mini taco in a bowl, kind of like how we do with tacos or even a simple zucchini skillet night. It’s all about making it yours!
Ingredient Notes and Substitutions for Poblano Chicken Tortilla Soup
Let’s chat about these ingredients for a sec, because sometimes you need a little swap, right? First off, those poblano peppers are key for that smoky flavor, but if you can’t find ’em or want it milder, Anaheim or even bell peppers will work, though you might want to add a pinch more chili powder. For my vegetarian pals, this soup is a dream! Just skip the chicken and use vegetable broth instead – it’s still wonderfully hearty. If you’re keeping an eye on carbs, skip the tortilla chips and maybe try some of my delicious keto spinach wraps crumbled on top, or just stick with extra cheese and cilantro. The chicken broth is great, but if you are making it vegetarian, a good quality vegetable broth is essential. And remember, if you don’t have shredded chicken, a rotisserie chicken makes this even faster! Just like how I use chickpeas in my chickpea peach salad for a different kind of filling goodness, these little tweaks make the soup work for everyone!
Frequently Asked Questions about Poblano Chicken Tortilla Soup
Got questions about this delicious soup? I’ve got answers!
Can I make this soup spicier?
Oh, absolutely! If you love a kick, you’ve got options. For a little extra heat, try adding a pinch of cayenne pepper along with the other spices. Or, if you want some real fire, finely mince a jalapeño or serrano pepper and sauté it with the onions! Just remember to remove the seeds and membranes if you want it a *bit* less intense. It’s all about finding that perfect spicy balance, just like I do when I make my chicken parmesan zucchini boats.
Can I use chicken thighs instead of breasts?
You totally can! Chicken thighs are actually fantastic in soup because they tend to stay more moist and flavorful during the simmering process. Just shred them the same way you would chicken breasts. Honestly, for recipes like this, I often find myself reaching for thighs because they just give you that extra little something. If you’re making a big batch, using thighs can really make a difference, similar to how they work in a good shredded chicken rice dish!
How long does the soup last in the refrigerator?
This soup stores really well! Once it’s cooled down, pop it into an airtight container and it should be good in the fridge for about 3 to 4 days. The flavors actually tend to meld together even more overnight, making it even tastier the next day! It’s perfect for meal prepping or just having a quick, hearty lunch ready to go.
Can I make this soup ahead of time?
Yes, you absolutely can! In fact, I think it’s even better if you make it a day ahead. The flavors really get a chance to deepen and marry each other beautifully. Just let it cool completely, store it in the fridge, and reheat it gently on the stove or in the microwave. It’s like magic – all the work is done, and you’ve got a delicious meal waiting for you!
Storage and Reheating Instructions
So, you’ve made a big ol’ pot of this amazing Poblano Chicken Tortilla Soup, and lucky you, there are leftovers! That’s the best kind of problem to have, right? Just let the soup cool down a bit before you pop it into an airtight container. You can pop it in the fridge for about 3 to 4 days, and honestly, it tastes even better the next day as all those flavors get to hang out together and meld. If you want to keep it even longer, freezing is a great option too! Just make sure it’s in a freezer-safe container. When you’re ready to dive back in, the easiest way to reheat it is gently on the stovetop over medium-low heat, stirring occasionally. You can also pop it in the microwave, just cover it loosely so it doesn’t splatter everywhere, and heat until it’s nice and warm. You want to treat it right so it tastes just as good as the first time, kind of like how properly stored slow cooker chicken and rice stays delicious, or how even leftover healthy banana muffins can be revived!
Nutritional Information (Estimated)
Now, we all know cooking is an art, and the exact numbers can wiggle around depending on what you use, but here’s a rough idea of what you’re getting in a serving of this delicious Poblano Chicken Tortilla Soup. We’re looking at about 350 calories. It’s got around 15g of fat, a solid 28g of protein to keep you full, and about 25g of carbohydrates. Plus, you get a good dose of fiber, around 6g, which is great! Just a heads-up, sodium can vary a lot depending on your broth and added salt, but it’s typically around 800mg. These numbers are just a guide, of course; feel free to check out my high-protein pasta or protein brownies for other great nutritional estimates!
Share Your Poblano Chicken Tortilla Soup Experience
I just LOVE hearing from you all! If you make this Poblano Chicken Tortilla Soup, please, please, please drop a comment below and let me know what you think. Did you try any fun variations? Did you add extra spice? I’d also be tickled pink if you shared a photo on social media and tagged me – seeing your creations makes my day! You can also learn more about my kitchen adventures on my about me page, or reach out if you have any questions via the contact page. Happy cooking!
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Poblano Chicken Tortilla Soup
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful chicken tortilla soup featuring roasted poblano peppers and a blend of spices.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- Salt and black pepper to taste
- For serving: tortilla chips, shredded cheese, sour cream, chopped cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the chopped poblano peppers, cumin, chili powder, and oregano. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, diced tomatoes, and black beans.
- Season with salt and pepper to taste.
- Simmer for at least 15-20 minutes to allow the flavors to meld.
- Serve hot, garnished with your favorite toppings like tortilla chips, shredded cheese, sour cream, and cilantro.
Notes
- To roast poblano peppers, place them directly over a gas burner flame or under a broiler, turning occasionally until the skin is blackened and blistered. Place in a bowl and cover with plastic wrap for about 10 minutes to steam, then peel and chop.
- You can make this soup vegetarian by omitting the chicken and using vegetable broth.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Poblano Chicken Tortilla Soup, chicken soup, tortilla soup, poblano peppers, Mexican soup, comfort food