Description

Poblano Chicken Tortilla Soup is a vibrant and hearty dish that brings together the rich flavors of roasted poblano peppers, tender chicken, and an array of spices for a comforting meal. This ultimate recipe is perfect for family dinners or gatherings with friends, offering a delightful blend of textures and tastes. The smoky notes from the poblanos combined with customizable toppings like creamy avocado and crispy tortilla strips make every bowl an experience worth savoring. Easy to prepare and packed with nutrition, this soup will surely become a favorite in your household.

Ingredients

Scale

2 large poblano peppers
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 oz) diced tomatoes
1 cup corn kernels
1 cup black beans, drained and rinsed
1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C).
Roast the poblano peppers on a baking sheet for 15-20 minutes until charred. Cool, peel, deseed, and chop.
In a large pot over medium heat, add olive oil and sauté the diced onion for about 5 minutes. Add minced garlic and sauté for an additional minute.
Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika in the pot. Sear both sides for about 3-4 minutes.
Pour in chicken broth and add diced tomatoes, chopped poblanos, corn, and black beans. Stir to combine and bring to a gentle boil.
Reduce heat to simmer for about 20 minutes until the chicken is cooked through.
Shred the chicken using two forks and return it to the pot.
Stir in heavy cream and heat through for a few minutes before tasting and adjusting seasoning.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 360
Sugar: 6g
Sodium: 680mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 24g
Cholesterol: 65mg