Description
A hearty and flavorful chicken tortilla soup featuring roasted poblano peppers and a blend of spices.
Ingredients
Scale
- 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