Poblano Chicken Tortilla Soup is a cozy, flavorful bowl packed with tender chicken, smoky roasted poblano peppers, and crispy tortilla strips on top. The soup has a nice balance of mild heat and creamy textures that make every spoonful comforting and delicious.
I love making this soup when I want something that feels homemade but comes together pretty easily. I usually roast the poblanos on the stove to bring out their natural smokiness, which really gives the soup a deeper flavor without being too spicy. Adding a handful of cheese and a squeeze of lime at the end always makes it feel just right.
One of my favorite ways to enjoy this soup is with extra tortilla chips on the side and a simple green salad. It’s perfect for lunch or a light dinner, especially on cooler days when you want something warm and satisfying. Everyone I serve it to always asks for seconds, which says a lot about how good and comforting this soup is!
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its mild heat and smokiness. If you want it spicier, add a jalapeño or two. For less heat, Anaheim peppers are a good swap.
Chicken: Rotisserie chicken is my go-to because it’s easy and adds great flavor. Leftover cooked chicken or even shredded turkey works fine too.
Chicken Broth: Homemade broth adds depth, but store-bought is totally fine. Use low-sodium broth to control the salt better.
Spices (Cumin, Smoked Paprika, Chili Powder): These spices build most of the soup’s flavor. Don’t skip the smoked paprika—it adds a nice smoky note that complements the roasted poblanos.
Fresh Toppings: Avocado, cilantro, green onions, and sour cream add freshness and creaminess. If you’re avoiding dairy, swap sour cream for a drizzle of extra lime juice or a dairy-free yogurt alternative.
How Do I Perfectly Roast Poblano Peppers for this Soup?
Roasting poblanos unlocks their rich smoky flavor, so it’s worth doing carefully. Here’s how to get the best results:
- Place each pepper over an open flame—like a gas burner or grill—and turn every few minutes until blackened all over.
- Transfer peppers to a bowl and cover tightly with plastic wrap to steam for about 10 minutes. This makes peeling easier.
- Once cooled, peel off the charred skin with your fingers or a paper towel. Removing all the black bits is key to preventing bitterness.
- Slice open the peppers and scoop out seeds and membranes to keep the heat mild.
- Chop the peppers roughly to add to the soup.
Pro tip: If you can’t roast fresh poblanos, jarred roasted poblano peppers can work in a pinch but might be less smoky and fresh-tasting.
Equipment You’ll Need
- Large pot – perfect for sautéing veggies and simmering the soup all in one place.
- Kitchen tongs – handy for turning poblano peppers over an open flame safely.
- Cutting board and sharp knife – essential for chopping onions, peppers, and garnishes neatly.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Ladle – helps serve the soup easily into bowls without mess.
Flavor Variations & Add-Ins
- Use smoked sausage instead of chicken for a richer, heartier twist.
- Add corn kernels or black beans for extra texture and fiber.
- Top with shredded Monterey Jack or queso fresco cheese for a creamy finish.
- Include a dash of chipotle powder or adobo sauce if you want a smoky, spicy kick.
How to Make Poblano Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 tablespoon lime juice
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro, plus extra for garnish
- 1 avocado, sliced
- ¼ cup chopped green onions (scallions)
- Sour cream or Mexican crema, for serving
- Tortilla chips or strips, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep (including roasting and peeling the poblanos) and about 20 minutes to cook. So, all together, roughly 35 minutes from start to serve.
Step-by-Step Instructions:
1. Roast Your Poblanos:
Hold the poblano peppers over a gas flame or on a grill, turning them to get the skin blackened and blistered all over. Then, put them in a bowl and cover with plastic wrap to steam for 10 minutes — this makes it easier to peel off their skins. Once cooled, peel the skin off, remove the seeds, and chop the peppers roughly.
2. Cook the Base:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
3. Simmer the Soup:
Add the roasted poblanos, chicken broth, and diced tomatoes (with juice) to the pot. Bring everything to a gentle simmer and let it cook for 10 minutes. This gives the flavors a chance to blend nicely.
4. Add Chicken and Seasonings:
Stir in your cooked shredded chicken and cook for 5 more minutes until everything is hot. Season the soup with salt, pepper, and lime juice to taste.
5. Serve and Garnish:
Remove from heat and stir in the chopped cilantro. Ladle the soup into bowls and top with sour cream or Mexican crema, avocado slices, chopped green onions, and a bit more cilantro. Add crunchy tortilla chips or strips on the side or right on top for a tasty finish.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure your chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or quickly in cold water inside a sealed bag. Shred it before stirring into the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving and add fresh toppings just before eating.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3 to 4 days. To reheat, warm the soup in a pot over medium heat, stirring occasionally until heated through.
Can I Substitute Other Peppers for Poblanos?
Yes, you can use Anaheim peppers for a milder flavor or jalapeños if you want it spicier. Just adjust the quantity based on how much heat you prefer and be sure to roast them for best flavor.
