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A close-up shot of the creamy poblano chicken tortilla soup in a rustic bowl, highlighting the texture of the shredded chicken and corn.

Poblano Chicken Tortilla Soup: The Ultimate Guide

This Poblano Chicken Tortilla Soup features a rich, smoky broth from roasted poblano peppers, tender shredded chicken, and hearty beans and corn. It's a satisfying, restaurant-quality meal that is perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (15 oz) fire-roasted diced tomatoes undrained
  • 6 cups chicken broth
  • 3 cups cooked shredded chicken
  • 1 can (15 oz) black beans rinsed and drained
  • 1.5 cups corn kernels fresh or frozen
  • 1/4 cup fresh lime juice
  • Salt and pepper to taste

Equipment

  • 1 Blender For pureeing the soup base.
  • 1 Large Pot or Dutch Oven

Method
 

  1. Place poblano peppers under a broiler or over a gas flame, turning occasionally, until the skin is blackened and blistered all over. Transfer to a bowl and cover with plastic wrap to steam for 10-15 minutes.
  2. Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds, then roughly chop the peppers.
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic, chili powder, cumin, and oregano, and cook for another minute until fragrant.
  4. Pour in the fire-roasted tomatoes and chicken broth. Bring to a simmer, scraping any browned bits off the bottom of the pot.
  5. Carefully transfer about half of the chopped poblano peppers, 1 cup of corn, and 1 cup of the hot broth to a blender. Blend until smooth.
  6. Pour the blended mixture back into the pot. Stir in the remaining poblano peppers, the remaining 1/2 cup of corn, the rinsed black beans, and the shredded chicken. Simmer for at least 20 minutes for the flavors to meld.
  7. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

Toppings: Serve with crispy tortilla strips, shredded cheese, diced avocado, sour cream, and fresh cilantro.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.