Poblano Chicken Tortilla Soup

If Poblano Chicken Tortilla Soup sounds like the kind of dinner that could hug you back… you’re in the right kitchen. This is one of those “I’m tired, everyone’s hungry, and I need something comforting now” meals that still tastes like you tried (even if you’re using rotisserie chicken and nobody needs to know).

It’s warm, a little smoky from roasted poblanos, lightly spicy if you add jalapeño, and topped with crunchy tortilla strips that make every spoonful feel like a tiny celebration. And yes—your kitchen will smell so good you may suddenly become everyone’s favorite person.

Why You’ll Love This Poblano Chicken Tortilla Soup

• Big flavor, not big effort. Roasting poblanos sounds fancy, but it’s mostly “let the oven do the work.”
• Weeknight-friendly. About 40–45 minutes start to finish, and a lot of that is simmer time (aka “you can sit down for five minutes” time).
• Picky-eater adjustable. Keep it mild, or add jalapeño if your family likes a little kick.
• Toppings make it fun. Everyone can build their own bowl—like taco night’s cozy cousin.

Ingredients You’ll Need

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 roasted poblano peppers, peeled, seeded, and chopped
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 4 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (14.5 ounces) diced tomatoes, with juice
• 4 cups chicken broth
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped

For the Tortilla Strips

• 4 corn tortillas, cut into thin strips
• Vegetable oil, for frying (or bake for a lighter option)
• Salt to taste

For Serving (Optional but Highly Encouraged)

• Diced avocado
• Sour cream or Mexican crema
• Shredded cheese (cheddar or Monterey Jack)
• Extra lime wedges
• More cilantro

How To Make Poblano Chicken Tortilla Soup

1) Roast the Poblanos

Char the poblanos over a gas flame or under the broiler until the skins blister all over. Pop them into a covered bowl and let them steam for 10 minutes (this is what makes peeling easy—thank you, science). Then peel, seed, and chop.

Tip from my kitchen: Don’t stress if you don’t get every speck of skin off. This isn’t a pepper beauty pageant.

2) Make the Tortilla Strips

Fry option (crunchiest): Heat vegetable oil in a skillet. Fry tortilla strips until golden and crispy, 2–3 minutes. Drain on paper towels and sprinkle with salt.

Baked option (lighter): Bake at 400°F (200°C) for 10–15 minutes, flipping once if you remember. They’ll crisp up nicely.

3) Sauté the Veggies

In a big pot, heat olive oil over medium heat. Add diced onion and cook until soft. Stir in garlic and jalapeño (if using) and sauté just until fragrant—about 30 seconds.
(Translation: don’t walk away to check your phone… garlic burns fast and holds grudges.)

4) Build the Soup Base

Add chopped roasted poblanos, diced tomatoes (with juice), cumin, chili powder, salt, and pepper. Cook 2–3 minutes so everything starts mingling like it’s at a party.

5) Add Broth and Simmer

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. This is where the flavor really settles in and gets cozy.

6) Add Chicken and Corn

Stir in shredded chicken and corn. Simmer 5 more minutes until everything is heated through and your soup looks like it’s ready to star in a food commercial.

7) Add Freshness

Remove from heat. Stir in lime juice and chopped cilantro. That lime is the “wake up” moment—like a little brightness that makes the whole bowl taste alive.

8) Serve and Top Like a Pro

Ladle into bowls and pile on tortilla strips. Add avocado, sour cream, cheese, extra cilantro, and lime wedges if you want the full “restaurant vibes at home” experience.

Cooking Tips (Because We All Need Them)

• Rotisserie chicken = sanity saver. Shred it while the soup simmers and you’re basically a meal-prep wizard.
• Want it creamier? Add a spoonful of sour cream to your bowl, or stir a little Mexican crema in at the end (low heat only).
• Heat control: Poblanos are usually mild, but they can surprise you. Taste before adding jalapeño.
• Tortilla strip shortcut: Store-bought tortilla strips work when life is chaotic. I won’t tell.
• If your soup tastes “flat”: Add another pinch of salt and an extra squeeze of lime. Nine times out of ten, that’s the fix.

A Little Story From My Kitchen

This Poblano Chicken Tortilla Soup became my go-to during those weeks when everything felt busy—work, errands, someone always needing something (including the cat, who acts like he pays rent). The first time I made it, my family hovered around the pot like it was a campfire. And when I brought out the toppings? Suddenly everyone was a “soup person.”

That’s the magic: it’s comforting, flexible, and it makes a regular night feel a little special.

FAQs About Poblano Chicken Tortilla Soup

One More Bowl Before You Go

If you’ve been craving something warm, filling, and actually doable on a weeknight, Poblano Chicken Tortilla Soup is calling your name. Make it once and you’ll see why it’s the kind of recipe people request again—especially when the weather turns chilly or your day turns messy.

Grab a lime wedge, pile on those crunchy tortilla strips, and enjoy every comforting spoonful. Happy cooking from my Chicken Magic kitchen!

More Cozy Favorites to Try Next

If this Poblano Chicken Tortilla Soup hit the spot, here are a few more warm-and-comforting recipes (or quick dinner wins) you might love—perfect for busy nights when you want big flavor without the stress:

• Craving another Tex-Mex-style bowl of comfort? Try Creamy Chicken Taco Soup for an easy, cozy weeknight dinner.
• Want a classic, family-friendly version that’s all about that tortilla-soup comfort? Make Creamy Chicken Tortilla Soup with all the cozy toppings.
• If you’re loving the roasted pepper vibe, you’ll be obsessed with Chicken Poblano Soup for a smoky, peppery twist.
• Need a set-it-and-forget-it dinner (because life is a lot)? Go for Crockpot Chicken Tortilla Soup that basically cooks itself.

And hey—if you made this recipe, I’d love to hear how it turned out! Please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know if it’s a new family favorite in your house too.

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