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Poblano Chicken Tortilla Soup

Bowl of poblano chicken tortilla soup topped with diced avocado, sour cream, shredded cheese, and crispy tortilla strips
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Smoky and hearty poblano chicken tortilla soup with roasted peppers, shredded chicken, black beans, and bold spices. A satisfying one-pot dinner that is even better the next day.

Ingredients

Scale
  • 2 poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth (low-sodium recommended)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Tortilla strips or chips, for serving
  • Shredded cheese, for serving
  • Avocado, diced, for serving
  • Sour cream, for serving
  • Cilantro, chopped, for serving

Instructions

  1. Preheat broiler to high. Place poblano peppers on a baking sheet and broil 5-7 minutes per side until skin is fully blackened and blistered. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Peel, seed, and dice the peppers. Set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook 5-7 minutes until softened and translucent. Add minced garlic and cook 1 more minute until fragrant.
  3. Add whole chicken breasts to the pot along with chicken broth, diced roasted poblanos, black beans, corn, diced tomatoes with liquid, cumin, chili powder, oregano, salt, and pepper. Stir to combine. If chicken breasts are very thick, slice in half horizontally for even cooking.
  4. Bring soup to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 20-25 minutes until chicken reaches an internal temperature of 165 degrees F.
  5. Remove chicken from pot and shred with two forks into bite-sized pieces. Return shredded chicken to the pot and stir.
  6. Stir in lime juice and taste. Adjust salt, chili powder, or lime as needed. For extra smokiness, stir in half a chipotle pepper in adobo sauce.
  7. Ladle soup into bowls and top with tortilla strips, shredded cheese, diced avocado, sour cream, and chopped cilantro.

Notes

  • Chicken thighs can be substituted for chicken breasts for a richer, more tender result.
  • Fire-roasted diced tomatoes add extra smoky depth – highly recommended if available.
  • For a milder soup, remove all poblano seeds and membranes. Leave some seeds in for more heat.
  • Freeze leftovers for up to 3 months without toppings. Add fresh toppings after reheating.
  • Rotisserie chicken works great – skip the raw chicken simmer, build the broth base for 15 minutes, then stir in shredded rotisserie chicken for the last 5 minutes.

Nutrition

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