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Poblano Chicken Tortilla Soup

A delicious bowl of Poblano Chicken Tortilla Soup, garnished with tortilla strips, sour cream, and cilantro.
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A hearty and flavorful chicken tortilla soup with roasted poblano peppers.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 poblano peppers, roasted, peeled, and chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in roasted poblano peppers, crushed tomatoes, black beans, corn, chicken broth, cumin, and chili powder. Bring to a simmer.
  4. Return chicken to the pot. Reduce heat to low, cover, and simmer for at least 20 minutes, or until chicken is cooked through and tender.
  5. Remove chicken from the pot and shred it with two forks. Return shredded chicken to the soup.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • To roast poblano peppers, place them on a baking sheet and broil or roast at 400°F (200°C) until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for 10-15 minutes to steam, then peel and chop.
  • You can substitute rotisserie chicken for the fresh chicken breasts for a quicker preparation.

Nutrition

Keywords: Poblano Chicken Tortilla Soup, chicken soup, tortilla soup, poblano peppers, Mexican soup, easy soup recipe

Find it online: https://www.meltitclean.com/poblano-chicken-tortilla-soup/