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Poblano Chicken Tortilla Soup

Warm, comforting, and packed with flavor, this Poblano Chicken Tortilla Soup is perfect for family gatherings on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 large poblano peppers Roasted and diced
  • 1 lb boneless, skinless chicken breast Cooked and shredded
  • 1 medium onion Diced
  • 2 cloves garlic Minced
  • 4 cups chicken broth Low-sodium
  • 1 can (15 oz) diced tomatoes Undrained
  • 1 can (15 oz) black beans Drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • to taste salt and pepper
Toppings
  • to taste tortilla strips For garnishing
  • 1 avocado Sliced for topping
  • 1/2 cup cilantro Chopped for garnish
  • 1 lime Cut into wedges for serving

Method
 

Preparation
  1. Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag to steam for about 10 minutes, then peel and dice.
  2. In a large pot over medium heat, add a splash of oil, then sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and sauté for another minute.
  3. Add chicken broth, diced tomatoes, and black beans to the pot. Stir well.
  4. Season with cumin, chili powder, salt, and pepper. Bring to a simmer.
  5. Incorporate the shredded chicken and diced poblano peppers. Cook for an additional 5-10 minutes.
  6. Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, cilantro, and lime juice.

Notes

To store, cool completely and transfer to an airtight container; lasts up to 4 days in the fridge or 3 months in the freezer. Thaw overnight before reheating.