If you’ve been searching for a cozy, flavorful, and completely satisfying bowl of warmth, look no further: The Best Poblano Chicken Tortilla Soup From Scratch Recipe is exactly what your kitchen needs. This soup bursts with smoky roasted poblanos, tangy tomatillos, tender shredded chicken, and a bright lime finish that will dance on your taste buds. It’s wholesome, comforting, and totally achievable right at home, inviting you to savor every spoonful like a warm hug on a chilly day.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this vibrant soup, and what’s wonderful is how each ingredient plays a crucial role. From the bold flavor of poblanos to the refreshing acidity of lime juice, these elements come together in harmony to create a rich, textured, and colorful dish.
- 1 medium white onion, diced: Adds a sweet and savory foundation that enhances the broth’s depth.
- 4 cloves garlic, finely minced: Infuses the soup with a warm, aromatic base that complements the peppers beautifully.
- 4 poblano peppers, seeded and chopped: Brings a smoky, mild heat essential for authentic flavor.
- 10 tomatillos, chopped: Offers a tangy, slightly citrusy brightness that lifts the soup.
- 1 small jalapeño, seeded and chopped: Adds a sharp kick, adjustable to your preferred spice level.
- 2 tbsp tomato paste (or 2-3 campari tomatoes, diced): Deepens the color and adds a subtle richness.
- 1-2 tbsp apple cider vinegar (or white vinegar): Brightens flavors and balances the smoky and savory notes.
- 2 tsp cumin: Provides earthy warmth that complements the Mexican-inspired profile.
- 1 tsp chili powder: Enhances the spice and complexity without overpowering.
- 1 tsp Mexican oregano: Adds an herbaceous, slightly citrusy note typical in Mexican cooking.
- 2 tbsp avocado oil: Perfect for sautéing with a mild, buttery flavor and high smoke point.
- Salt and black pepper to taste: Essential for seasoning and rounding out all layers of flavor.
- 1 lime, juiced (plus wedges for serving): Delivers a zesty brightness that ties everything together beautifully.
- 48 oz chicken broth (6-7 cups): Creates the hearty, savory liquid base that carries all the flavors.
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor): Provides tender protein to soak up the delicious broth.
- Optional: 1 bay leaf for simmering: Adds subtle herbal complexity during cooking.
- 1 bag corn tortillas, cut into strips: To fry and garnish with irresistible crunch and texture.
- Avocado oil for frying: Keeps those tortilla strips crispy and golden without overpowering flavors.
- Optional toppings: Lime wedges, tortilla chip or freshly fried tortilla strips, diced green onions, chopped fresh cilantro, diced avocado, crumbled queso fresco, and sour cream for layered textures and bursts of freshness.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Step 1: Prep the Ingredients
Start by washing and prepping all your fresh ingredients. Deseed and chop the poblano peppers and jalapeño to control the heat and achieve that perfect smoky flavor. Chop up the tomatillos, garlic, and onion so everything is ready to sauté. This mise en place will make the cooking process smooth and enjoyable.
Step 2: Sauté the Vegetables
Heat avocado oil in a large pot over medium heat and add your poblanos, jalapeño, tomatillos, garlic, and onion. Let them cook gently for 12 to 15 minutes until they soften and meld together into a fragrant medley. This is where the soup takes on its signature depth, so don’t rush the sautéing; patience here rewards you with complexity.
Step 3: Blend the Soup Base
Remove the softened vegetables from the pot and blend them until silky smooth. Returning the blended mixture to the pot sets the stage for unifying all subsequent flavors, creating a luscious, velvety base that forms the heart of The Best Poblano Chicken Tortilla Soup From Scratch Recipe.
Step 4: Add Spices and Tomato Paste
Stir in the tomato paste, cumin, chili powder, and Mexican oregano. Let this mixture sauté for 5 to 7 minutes, deepening and intensifying the rich flavors. This step is key to developing the robust taste profile that sets this soup leagues above the rest.
Step 5: Simmer with Chicken and Broth
Pour in the chicken broth, nestle the chicken breasts into the pot, and add the bay leaf if using. Bring the soup to a gentle simmer and cook for 20 to 25 minutes until the chicken becomes tender and fully cooked. As the broth infuses with the chicken, it transforms into the nourishing elixir your meal dreams of.
Step 6: Shred the Chicken and Finish the Soup
Remove the chicken breasts and shred them using two forks—this part always feels satisfying as the meat falls apart perfectly. Return the shredded chicken to the simmering pot and continue cooking for another 10 to 15 minutes. Finish by seasoning with salt, pepper, and the fresh-squeezed juice of one lime, adding that bright pop of acidity that lifts every bite of The Best Poblano Chicken Tortilla Soup From Scratch Recipe.
Step 7: Prepare Crispy Tortilla Strips
While your soup simmers, heat avocado oil in a separate pan and fry the tortilla strips until they are irresistibly crisp and golden brown. Drain them on paper towels so they stay light and crunchy, ready to add that perfect contrast to the silky soup.
Step 8: Serve and Garnish
Ladle the steaming soup into bowls and adorn with your choice of garnishes—diced avocado, fresh cilantro, green onions, crumbled queso fresco, and a dollop of sour cream all work beautifully. Don’t forget the crispy tortilla strips and a wedge of lime to squeeze on top. Each bite is a wonderful balance of textures and flavors that make The Best Poblano Chicken Tortilla Soup From Scratch Recipe unforgettable.
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Garnishes
The magic of this soup truly comes alive in the toppings you choose. Tortilla strips add crunch, while creamy avocado and sour cream bring cooling relief to those with a spice spark. Fresh cilantro and green onions provide bursts of herbal brightness, and crumbled queso fresco introduces a mild salty creaminess. Squeezing fresh lime over everything enhances the flavor harmony with a refreshing tang.
Side Dishes
This soup thrives as a standalone meal, but pairing it with simple sides can elevate your experience. A crisp green salad with a citrus vinaigrette complements the soup’s smoky richness. Warm, soft corn tortillas or a slice of crusty artisan bread offer a comforting way to soak up every flavorful drop. For a heartier meal, Mexican street corn or a light black bean salad create delightful contrasts on your plate.
Creative Ways to Present
Get creative by serving the soup in individual mini Dutch ovens or rustic bowls for an inviting look perfect for dinner guests. Layer tortilla strips, cheese, and avocado on the side to let each person customize their bowl. For parties, offer a garnish bar where everyone can add their favorite toppings—turning your kitchen into a lively, delicious assembly line celebrating The Best Poblano Chicken Tortilla Soup From Scratch Recipe.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors continue to meld. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips and fresh garnishes separate to maintain their crisp texture until serving time.
Freezing
Want to save some for later? The Best Poblano Chicken Tortilla Soup From Scratch Recipe freezes beautifully. Place cooled soup in freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Avoid freezing tortilla strips or fresh toppings—they are best added fresh after reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally until warmed through. Add more broth or water if it thickens too much during storage. Once hot, reassemble your garnishes for a fresh, vibrant bowl just like the first time you made it.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken altogether. You can add beans or roasted vegetables to keep it hearty and satisfying without sacrificing flavor.
How spicy is The Best Poblano Chicken Tortilla Soup From Scratch Recipe?
The heat level is adjustable depending on how much jalapeño you use and whether you include the seeds. Poblanos are mild, so you can easily tailor the spice to your liking by modifying those ingredients.
What can I use instead of tomatillos?
If tomatillos are hard to find, a combination of fresh green tomatoes with a little lemon or lime juice can mimic their tartness, but tomatillos do provide a unique flavor that’s worth seeking out for this recipe.
Can I use store-bought rotisserie chicken?
Yes! For a shortcut, shredded rotisserie chicken works wonderfully. Just add it during the final simmer to warm through. It’s a great time saver without compromising taste.
Are there any rice or beans that pair well with this soup?
Serving a small bowl of cilantro lime rice or black beans on the side makes the meal heartier and adds traditional Mexican flavors that complement the soup perfectly.
Final Thoughts
If you’re craving a dish that feels like a celebration of bold flavors, comfort, and home-cooked goodness, dive into The Best Poblano Chicken Tortilla Soup From Scratch Recipe. It’s the kind of meal that brings friends together, warms your soul, and leaves you looking forward to the next bowl. Trust me, once you make it, it will become one of your favorite go-to recipes to share and savor.
Print
The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant and flavorful Poblano Chicken Tortilla Soup is made from scratch using fresh poblano peppers, tomatillos, and a blend of authentic Mexican spices. Tender shredded chicken simmered in a smooth, roasted vegetable broth is topped with crispy homemade tortilla strips and fresh garnishes like avocado, cilantro, and queso fresco. Perfectly balanced with a tangy hint of lime, this soup offers a comforting yet zesty meal that’s both hearty and satisfying.
Ingredients
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 (plus extra for serving)
- 48 oz chicken broth (6–7 cups)
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
- Optional: 1 bay leaf for simmering
Tortilla Strips
- 1 bag corn tortillas, cut into strips
- Avocado oil for frying
Optional Toppings
- Lime 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 carefully to prepare for sautéing.
- Sauté the Vegetables: Heat the avocado oil in a large pot over medium heat. Add the poblanos, jalapeño, tomatillos, garlic, and onion. Sauté these vegetables for 12-15 minutes until they are well softened and fragrant to build the soup’s base flavors.
- Blend the Soup: Remove the sautéed vegetables from the pot and transfer them to a blender. Blend until very smooth to create a velvety texture. Return the blended mixture to the pot for continued cooking.
- Add Spices and Tomato Paste: Stir in the tomato paste along with cumin, chili powder, and Mexican oregano. Continue cooking the mixture for another 5-7 minutes to deepen the complex flavors and allow the spices to bloom.
- Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts to the pot. If using, add the bay leaf. Bring the soup to a simmer and cook for 20-25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the pot. Using two forks, shred the meat into bite-sized pieces and return the shredded chicken back to the soup.
- Simmer and Season: Let the soup simmer another 10-15 minutes to blend flavors. Season with salt, black pepper, and lime juice to brighten and balance the taste as desired.
- Prepare Tortilla Strips: While the soup simmers, heat avocado oil in a separate pan to medium-high heat. Fry the tortilla strips in batches until they become crispy and golden brown. Remove and drain on paper towels to remove excess oil.
- Serve: Ladle the hot soup into bowls. Garnish each serving with crispy tortilla strips, diced avocado, fresh cilantro, green onions, crumbled queso fresco, and a dollop of sour cream.
- Enjoy with Lime Wedges: Serve the soup with lime wedges on the side for guests to add a fresh, tangy finish to their bowls as desired.
Notes
- Bone-in chicken breasts can be used for extra depth of flavor in the broth.
- If preferred, substitute the tomato paste with fresh campari tomatoes for a slightly different taste and texture.
- Sautéing the vegetables before blending enhances their natural sweetness and depth in the soup.
- Adjust the heat level by adding more or less jalapeño depending on your spice preference.
- Leftover tortilla strips can be stored in an airtight container and re-crisped in the oven if they soften.
- This soup freezes well; store cooled soup in airtight containers for up to 3 months.
