Description

Poblano Chicken Tortilla Soup is a comforting bowl of joy that combines the smoky richness of roasted poblanos with tender chicken and vibrant spices. This easy-to-make soup is perfect for any occasion, whether it’s a cozy family dinner or a quick weeknight meal. The layers of flavor, from sautéed onions and garlic to the heartiness of black beans and corn, create a delightful experience in every spoonful. Top it with crispy tortilla strips, creamy avocado, and fresh cilantro for a finishing touch that elevates this dish to extraordinary heights.

Ingredients

Scale

2 large poblano peppers
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 oz) diced tomatoes
1 cup corn kernels (fresh or frozen)
1 cup black beans (drained and rinsed)
1/2 cup heavy cream
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

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Instructions

Preheat the oven to 425°F (220°C). Roast poblano peppers on a baking sheet for 15-20 minutes until charred. Let cool.
In a large pot, heat olive oil over medium heat. Sauté diced onion for 5 minutes; add minced garlic and sauté for another minute.
Add chicken breasts to the pot with seasonings. Sear both sides for about 3-4 minutes.
Pour in chicken broth, diced tomatoes, roasted poblanos, corn, and black beans; stir and bring to a gentle boil.
Lower heat and simmer for 20 minutes or until chicken is cooked through.
Remove chicken, shred it using two forks, then return to the pot.
Stir in heavy cream and heat through for a few minutes.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 900mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 22g
Cholesterol: 85mg