Poblano Chicken Tortilla Soup Delight is a tasty, comforting bowl full of tender chicken, roasted poblano peppers, and crisp tortilla strips on top. The flavors blend together in a delicious, slightly smoky broth that feels just right on a cozy day. It’s colorful, hearty, and not too heavy—perfect for warming you up after a long day.
I love making this soup whenever I want a meal that’s both filling and full of flavor but still simple to prepare. The roasted poblano peppers add such a nice, mild heat that isn’t overwhelming, and the fresh lime and cilantro at the end always brighten it up for me. I keep some crunchy tortilla chips or strips ready to sprinkle on top because the crisp texture balances the smooth broth so well.
One of my favorite ways to enjoy this soup is with a dollop of sour cream and some shredded cheese melting right into the warm bowl. It instantly makes the whole thing feel cozy and special. This soup always brings everyone to the table, and I bet once you try it, you’ll want to make it again and again, just like I do!
Key Ingredients & Substitutions
Poblano Peppers: These give the soup a mild, smoky heat. Roasting brings out their flavor, but if you can’t find poblanos, mild green bell peppers or Anaheim peppers work well.
Chicken: I like using rotisserie chicken for ease and flavor, but leftover cooked chicken or shredded poached chicken breast are great substitutes.
Tortilla Strips: They add great crunch. Use store-bought chips, or make your own by cutting tortillas into strips and toasting them in a dry pan or oven until crisp.
Avocado & Lime: Fresh avocado adds creaminess, and lime juice brightens the soup. Don’t skip these toppings—they really bring the flavors alive!
How Can I Perfectly Roast and Peel Poblano Peppers?
Roasting poblanos is a key step because the smoky flavor is important. Here’s how to get it right:
- Roast over an open flame or under the broiler until skin blisters and blackens.
- Place hot peppers in a covered bowl or plastic bag for about 10 minutes to steam—this softens the skin.
- Peel off the skin using your hands or a paper towel; it should come off easily.
- Remove seeds and chop the flesh for the soup.
This process avoids bitterness and unlocks the mild smoky flavor that makes the soup special. Take your time here—it’s worth it!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
- Cutting board and sharp knife – for chopping onions, garlic, poblanos, and garnishes safely and easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Blender or immersion blender (optional) – if you want a smoother, creamier soup texture.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for diced cooked shrimp or firm white fish for a seafood twist that cooks quickly in the broth.
- Add black beans or pinto beans to boost fiber and make the soup heartier without extra meat.
- Stir in some Mexican cheese like queso fresco or shredded Monterey Jack for a mild, melty topping.
- Try adding a pinch of smoked paprika or chipotle powder for an extra smoky heat if you like it spicier.
Poblano Chicken Tortilla Soup Delight
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 roasted poblano peppers, peeled, seeded, and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
For the Main Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup corn kernels (fresh, canned, or frozen)
- Salt and black pepper, to taste
For the Toppings:
- 1 avocado, diced
- Fresh cilantro, chopped (about 1/4 cup)
- 1 lime, cut into wedges
- Tortilla strips or chips, for garnish
Time Needed to Make this Soup
You’ll need about 15 minutes to roast and prep the poblano peppers, 10 minutes for sautéing and simmering everything together, and about 20 minutes of simmer time for the flavors to combine nicely. Total time is around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Roast and Prepare Your Poblanos:
Start by roasting the poblano peppers over an open flame or under your oven’s broiler until their skins are blackened and blistered. Place the hot peppers in a covered bowl to steam for 10 minutes. This makes peeling easy—simply rub off the charred skin, then remove the seeds. Chop the roasted peppers finely for the soup.
2. Sauté the Veggies and Spices:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in minced garlic, ground cumin, chili powder, and the chopped poblano peppers. Cook for another 2 minutes until everything smells fragrant.
3. Build the Soup:
Pour in the chicken broth and canned diced tomatoes with green chilies. Bring the mixture to a simmer.
4. Add Chicken & Corn:
Add your shredded chicken and corn kernels. Let the soup simmer gently for about 15-20 minutes, allowing the flavors to meld well. Taste and add salt and black pepper to your liking.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with fresh diced avocado, chopped cilantro, and a squeeze of lime juice. Add crunchy tortilla strips or chips for a satisfying crunch.
Enjoy!
This soup is warm, flavorful, and comforting—perfect for chilly days or whenever you want a tasty meal in a bowl!
Can I Use Frozen Poblano Peppers?
Yes! If you can’t find fresh poblanos, frozen roasted poblano peppers work well. Just thaw them completely and chop before adding to the soup.
How Can I Make This Soup Spicier?
Try adding a pinch of cayenne pepper, chipotle powder, or some chopped jalapeño along with the poblanos for an extra kick.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove before serving, then add fresh toppings just before eating.
What’s the Best Way to Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally for even warmth.
