Can I make Poblano Chicken Tortilla Soup ahead of time?

Absolutely. The soup tastes even better the next day. Just store tortilla strips separately so they stay crispy.

How do I store leftovers?

Keep the soup in an airtight container in the fridge for 3–4 days . Reheat on the stove or in the microwave. Add fresh lime and cilantro after reheating for the best flavor.

Yes—freeze the soup (without tortilla strips and ideally without dairy toppings) for up to 2–3 months . Thaw in the fridge overnight and reheat gently.

What can I use instead of poblanos?

If you can’t find poblanos, Anaheim peppers are a decent swap. The flavor will be a bit different (less smoky), but still delicious.

How can I make it spicier?

Keep the jalapeño seeds, add a pinch of cayenne, or top with hot sauce. Easy upgrade.

Poblano Chicken Tortilla Soup: Cozy 45-Minute Magic

Description

Smoky, cozy Poblano Chicken Tortilla Soup made with roasted poblanos, shredded chicken, tomatoes, corn, and crispy tortilla strips—ready in about 45 minutes.

Ingredients

Scale

For the soup

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 roasted poblano peppers, peeled, seeded, and chopped
1 jalapeño, seeded and minced (optional)
4 cups cooked chicken, shredded (rotisserie works great)
1 can (14.5 oz) diced tomatoes, with juice
4 cups chicken broth
1 cup corn kernels (fresh, canned, or frozen)
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper, to taste
1 tbsp 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

Optional toppings

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

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Instructions

Roast the poblanos: Char poblanos over a flame or under the broiler until blistered all over. Place in a covered bowl 10 minutes to steam. Peel, seed, and chop.
Make tortilla strips:
- Fry: Heat a thin layer of oil in a skillet and fry strips 2–3 minutes until crisp. Drain and salt.
- Bake: Bake at 400°F for 10–15 minutes until crisp, then salt.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Cook onion until soft, 4–5 minutes. Add garlic (and jalapeño if using) and cook 30 seconds.
Build flavor: Stir in poblanos, diced tomatoes (with juice), cumin, chili powder, salt, and pepper. Cook 2–3 minutes.
Simmer: Add chicken broth, bring to a boil, then reduce heat and simmer 10 minutes.
Add chicken + corn: Stir in shredded chicken and corn; simmer 5 minutes until heated through.
Finish: Remove from heat and stir in lime juice and cilantro.
Serve: Ladle into bowls and top with tortilla strips and your favorite toppings.

Notes

Short on time? Use rotisserie chicken and jarred roasted poblanos (or roast ahead).

Heat control: Skip jalapeño for mild, or leave a few seeds for extra spice.

Keep it crunchy: Store tortilla strips separately and add right before serving.

Leftovers: Soup keeps well in the fridge 3–4 days; freeze up to 2–3 months (without toppings).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex / Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 340 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 85 mg