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
Scale
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.
