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
Scale
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.
