If you are craving a vibrant, comforting bowl that bursts with authentic Mexican flavors, look no further than The Best Poblano Chicken Tortilla Soup From Scratch Recipe. This soup marries the subtle heat of roasted poblanos with tangy tomatillos and tender shredded chicken, all simmered in a rich, aromatic broth. Freshly fried tortilla strips add a delightful crunch, creating a perfect harmony of textures and tastes that will warm your soul and impress your friends and family alike.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity — every ingredient is carefully chosen to build layers of flavor, texture, and color that bring the dish to life. From the smoky poblano peppers to the bright lime juice, each component plays a crucial role in making this soup truly special.
- 1 medium white onion, diced: Provides a mild sweetness that forms the base flavor.
- 4 cloves garlic, finely minced: Adds depth and aromatic warmth.
- 4 poblano peppers, seeded and chopped: The star ingredient, lending a smoky, slightly spicy flavor.
- 10 tomatillos, chopped: Bring a bright, tangy note that balances the earthiness.
- 1 small jalapeño, seeded and chopped: Adds a touch of heat without overwhelming the dish.
- 2 tbsp tomato paste (or 2-3 campari tomatoes, diced): Enhances richness and color.
- 1-2 tbsp apple cider vinegar (or white vinegar, if needed): Provides acidity to brighten the soup.
- 2 tsp cumin: Infuses a warm, earthy spice that’s essential for Mexican cuisine.
- 1 tsp chili powder: Adds a smoky, spicy depth.
- 1 tsp Mexican oregano: Offers a slightly citrusy, herbal aroma.
- 2 tbsp avocado oil: Ideal for sautéing with a mild flavor and high smoke point.
- Salt and black pepper to taste: Seasoning that brings out all the other flavors.
- 1 lime, juiced: Gives a fresh, zesty brightness to finish the soup.
- 48 oz chicken broth (6-7 cups): The savory liquid base that carries all the flavors.
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor): Tender protein that soaks up the broth.
- Optional: 1 bay leaf for simmering: Adds subtle herbal notes.
- 1 bag corn tortillas, cut into strips: For making crispy, irresistible tortilla toppings.
- Avocado oil for frying: Keeps the tortilla strips crispy and golden.
- Optional toppings: Lime wedges, tortilla chip strips or freshly fried tortilla strips, diced green onions, chopped fresh cilantro, diced avocado, crumbled queso fresco, and sour cream to personalize your bowl.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Step 1: Prep the Ingredients
Start by deseeding and chopping the poblano and jalapeño peppers carefully — this controls the heat and keeps the flavors balanced. Chop the tomatillos, garlic, and onion to prepare the fresh vegetables that form the foundation of this soup.
Step 2: Sauté the Vegetables
In a large pot, heat the avocado oil over medium heat until shimmering. Add the chopped poblanos, jalapeño, tomatillos, garlic, and onions. Let them sauté gently for 12-15 minutes until everything softens and starts to blend together, releasing their incredible aroma and natural sweetness.
Step 3: Blend the Soup
Remove this fragrant vegetable mixture from the pot and carefully transfer it to a blender. Pulse until smooth and creamy, ensuring a silky texture that will coat the chicken and enrich the broth perfectly. Pour this vibrant green puree back into your pot.
Step 4: Add Spices and Tomato Paste
Stir in the tomato paste, cumin, chili powder, and Mexican oregano. Let these spices toast lightly in the pot for 5-7 minutes to amplify their flavors and deepen the soup’s complexity.
Step 5: Add Chicken and Broth
Now pour in the chicken broth and nestle the chicken breasts into the soup. Don’t forget to add the bay leaf if you’re using it — it lends subtle herbal notes that elevate the broth. Bring everything to a gentle simmer and cook for 20-25 minutes, until the chicken is tender and cooked through.
Step 6: Shred the Chicken
Take the chicken breasts out of the pot and shred them with two forks until perfectly tender and easy to incorporate. Return the shredded chicken to the soup, letting it soak up all those delicious flavors.
Step 7: Simmer and Season
Let the soup simmer for another 10-15 minutes to marry all the flavors fully. Now is the moment to season with salt, pepper, and a generous squeeze of fresh lime juice to brighten the soup and make every spoonful sing.
Step 8: Prepare Tortilla Strips
While the soup simmers, heat avocado oil in a separate pan for frying. Fry the tortilla strips in batches until they turn golden brown and crunchy. Drain them on paper towels to remove excess oil — these crispy strips provide the perfect textural contrast for your soup.
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Garnishes
The magic of this soup shines with its toppings. Fresh lime wedges add an extra zing, while crumbled queso fresco brings creaminess and salt. Diced avocado lends buttery richness, and chopped cilantro brings brightness. Don’t forget the crispy tortilla strips or even tortilla chip strips for crunch. A dollop of sour cream can mellow the heat beautifully.
Side Dishes
This soup pairs wonderfully with a simple corn or flour tortilla on the side, perfect for dipping. A fresh green salad with citrus vinaigrette or Mexican street corn (elote) can create a festive and well-rounded meal.
Creative Ways to Present
Serve this soup in rustic bowls and sprinkle your garnishes in colorful layers for an eye-catching effect. For gatherings, offer toppings buffet-style so everyone can customize their bowls. Try layering the soup and toppings in clear glasses for a playful twist, great for parties or appetizers.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors often deepen after resting overnight, making leftovers taste even better.
Freezing
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Avoid freezing the fried tortilla strips; make fresh ones when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if it thickens too much. Re-fry fresh tortilla strips and add fresh garnishes to maintain the perfect crunchy texture and vibrant flavor.
FAQs
Can I use different peppers instead of poblanos?
Absolutely! While poblanos offer a mild smoky heat, you can substitute with Anaheim or bell peppers for less spiciness or chipotle peppers for a smokier, spicier kick. Just adjust the quantity according to your heat preference.
Is it okay to use store-bought rotisserie chicken?
You can! Using rotisserie chicken is a great shortcut and will still yield a tasty soup. Add it after blending and simmering the broth to avoid overcooking the meat.
How spicy is this soup?
The heat level is mild to medium, perfect for most palates thanks to the seeded jalapeño and poblano peppers. Feel free to leave out the jalapeño or add an extra pepper if you love it hot.
Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken. Add beans such as black beans or pinto beans for protein, and consider roasting extra poblano peppers to boost smoky flavors.
What’s the best way to make crispy tortilla strips?
Cut tortillas into thin strips and fry them in hot avocado oil until golden. Drain on paper towels and sprinkle with salt immediately. Avoid overcrowding the pan to keep them evenly crispy.
Final Thoughts
There’s something truly special about making The Best Poblano Chicken Tortilla Soup From Scratch Recipe at home. It’s comforting, flavorful, and full of fresh ingredients that come together effortlessly. Whether you’re cooking for family or impressing guests, this recipe will become a beloved classic in your kitchen. Grab those fresh poblanos and get cooking — your next favorite soup awaits!
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The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This robust and flavorful Poblano Chicken Tortilla Soup is made completely from scratch, featuring roasted poblano peppers, tangy tomatillos, and tender shredded chicken simmered in a richly spiced broth. Garnished with crispy tortilla strips and fresh toppings like avocado and queso fresco, this comforting Mexican-inspired soup is a perfect meal for any day of the year.
Ingredients
Main Soup Ingredients
- 1 medium white onion, diced
- 4 cloves garlic, finely minced
- 4 poblano peppers, seeded and chopped
- 10 tomatillos, chopped
- 1 small jalapeño, seeded and chopped
- 2 tbsp tomato paste (or 2–3 campari tomatoes, diced)
- 1–2 tbsp apple cider vinegar (or white vinegar, if needed)
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 2 tbsp avocado oil
- Salt and black pepper to taste
- 1 lime, juiced
- 48 oz chicken broth (6–7 cups)
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
- 1 lime, juiced
- Optional: 1 bay leaf for simmering
Tortilla Strips
- 1 bag corn tortillas, cut into strips
- Avocado oil for frying
Optional Toppings
- 1 lime, cut into wedges
- Tortilla chip strips or freshly fried tortilla strips
- â…“ cup green onions, diced
- ½ cup fresh cilantro, chopped
- Diced avocado
- Crumbled queso fresco
- Sour cream
Instructions
- Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion to have all ingredients ready for cooking.
- Sauté the Vegetables: In a large pot, heat the avocado oil over medium heat. Add the poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until the vegetables are softened and fragrant, building the soup’s flavor base.
- Blend the Soup: Remove the sautéed vegetables from the pot and blend them until smooth to create a rich, thick base. Return the blended mixture to the pot to continue cooking.
- Add Spices and Tomato Paste: Stir in the tomato paste, cumin, chili powder, and Mexican oregano into the blended veggies. Sauté this mixture for an additional 5-7 minutes to deepen the flavor and thicken the soup base.
- Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts to the pot. Optionally add a bay leaf for added aroma. Simmer gently for 20-25 minutes until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot to allow the flavors to meld.
- Simmer and Season: Let the soup simmer for another 10-15 minutes to meld all flavors. Stir in lime juice and adjust salt and black pepper according to taste to balance the flavors perfectly.
- Prepare Tortilla Strips: While the soup simmers, heat avocado oil in a separate pan over medium-high heat. Fry the tortilla strips until they become crispy and golden brown. Remove and drain on paper towels to eliminate excess oil. These strips will add a delightful crunch to your soup.
Notes
- For extra smoky flavor, roast the poblano peppers before chopping.
- Bone-in chicken breasts can provide a richer broth but require slightly longer cooking times.
- Adjust the jalapeño quantity to control the spice level according to your preference.
- To make this soup vegetarian, substitute chicken broth with vegetable broth and omit the chicken.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
- Be sure to remove the bay leaf before serving to avoid a bitter taste.
- For a thicker soup, reduce the broth slightly or add extra tomato paste.
