Poblano Chicken Tortilla Soup – Smoky, Flavorful & Comforting Mexican-Inspired Recipe

Hi, I’m Sarah Jansen, a traveler and food blogger who believes that comfort food tells the best stories. During my journeys, I’ve often found that a single bowl of soup can feel like a warm hug from a new culture. That’s exactly what I think of when I make Poblano Chicken Tortilla Soup—a dish that’s rich, comforting, and layered with flavors that carry a hint of spice and a lot of heart.

This soup takes the traditional tortilla soup and gives it a twist with smoky roasted poblano peppers. The combination of shredded chicken, fire-roasted tomatoes, hearty broth, and a medley of spices makes it both nourishing and exciting. Add crisp tortilla strips on top, plus your favorite garnishes like avocado, cilantro, and lime, and you’ve got a bowl that’s endlessly customizable.

For me, this recipe represents the joy of slowing down, savoring, and letting a meal wrap you in warmth—no matter where in the world you are.

Overview of Poblano Chicken Tortilla Soup

The Poblano Chicken Tortilla Soup is a flavorful, Mexican-inspired dish that blends smoky heat, hearty protein, and comforting textures into one bowl. The star is the poblano pepper, roasted until charred and soft, which brings depth and a gentle smokiness without overpowering heat. Combined with shredded chicken, garlic, onions, fire-roasted tomatoes, and chicken broth, the soup develops into a rich base that’s both soothing and bold.

What makes this dish stand out is its topping potential. Classic tortilla strips bring crunch, while fresh cilantro, creamy avocado slices, lime juice, and shredded cheese allow you to personalize every serving. It’s not just a soup; it’s an interactive meal that feels different each time you enjoy it.

Perfect for weeknight dinners or weekend gatherings, this soup can be made in under an hour yet feels like it simmered all day. It’s also excellent for meal prep—the flavors deepen over time, making reheated portions taste even better. Every spoonful feels like a cozy embrace, especially on chilly nights.

Ingredients for Poblano Chicken Tortilla Soup

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, and diced
• 1 jalapeño (optional, for extra heat), seeded and minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 (14 oz) can fire-roasted diced tomatoes
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works well)
• Salt & pepper, to taste
• Juice of 1 lime

For the Tortilla Strips:

• 4 corn tortillas, cut into strips
• 1 tbsp olive oil
• Pinch of salt

Optional Garnishes:

• Avocado slices
• Fresh cilantro
• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Lime wedges
• Sour cream or Greek yogurt

How to Make Poblano Chicken Tortilla Soup

Making Poblano Chicken Tortilla Soup is all about building layers of flavor and finishing with vibrant garnishes.

1. Roast the Poblanos: Place poblano peppers directly over a gas flame or under the broiler until skins blister and char. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
2. Make the Tortilla Strips: Preheat oven to 375°F. Slice tortillas into thin strips, toss with olive oil and salt, and bake for 8–10 minutes until golden and crisp. Set aside.
3. Sauté Aromatics: Heat olive oil in a large pot. Add diced onion and cook until softened, about 5 minutes. Stir in garlic, cumin, smoked paprika, and chili powder. Cook until fragrant.
4. Build the Base: Add roasted poblanos, jalapeño (if using), fire-roasted tomatoes, and chicken broth. Stir well, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add Chicken: Stir in shredded chicken and simmer another 10 minutes so flavors meld. Squeeze in lime juice, taste, and adjust seasoning.
6. Assemble & Serve: Ladle soup into bowls, top with tortilla strips, avocado, cilantro, shredded cheese, and a squeeze of lime.

Instructions:

1. Roast the Poblanos: Place poblano peppers directly on a gas flame or under the oven broiler, turning occasionally until the skins are blistered and blackened (about 8–10 minutes). Immediately transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This loosens the skins. Peel off charred skins, remove seeds, and dice the peppers.
2. Prepare the Tortilla Strips: Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips. Spread on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake for 8–10 minutes until crisp and lightly golden. Set aside.
3. Cook the Aromatics: Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5–6 minutes until softened and translucent. Add garlic, cumin, smoked paprika, and chili powder. Stir for 1 minute until spices bloom and release their aroma.
4. Build the Soup Base: Add diced roasted poblanos, jalapeño (if using), fire-roasted tomatoes with juices, and chicken broth. Stir to combine, increase heat, and bring mixture to a boil. Once boiling, reduce heat to low and let simmer gently for 20 minutes, allowing flavors to deepen.
5. Add Chicken: Stir in shredded chicken. Simmer uncovered for another 10 minutes, ensuring the chicken absorbs the broth’s flavors. Adjust salt and pepper as needed. Squeeze in fresh lime juice for brightness.
6. Serve: Ladle hot soup into bowls. Top each with crunchy tortilla strips, avocado slices, fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt. Add a lime wedge for squeezing over the top. Serve immediately while hot.

Cook & Prep Times

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Nutrition Information (per serving, approx.)

• Calories: 380
• Protein: 27g
• Fat: 14g
• Carbohydrates: 32g
• Fiber: 7g
• Sugar: 6g
• Sodium: 780mg

Serving of Poblano Chicken Tortilla Soup

This Poblano Chicken Tortilla Soup is best served piping hot, garnished with plenty of toppings for texture and freshness. Place a bowl in front of each guest and set out toppings buffet-style so everyone can customize their own. The tortilla strips add crunch, while avocado and sour cream bring creaminess. Cilantro and lime keep things bright, making every bite dynamic.

For sides, pair this soup with a simple green salad, Mexican-style street corn, or a basket of warm cornbread. If you’re planning a cozy dinner, serve with a pitcher of agua fresca or a light margarita for a festive touch.

This soup also works beautifully for meal prep. Store the base in containers and keep tortilla strips separate until ready to eat. The soup actually tastes richer the next day, making leftovers a treat. It’s the kind of dish that feels equally at home as a weeknight dinner, a starter for gatherings, or a meal to brighten a chilly afternoon.

Pro Tips & Variations

• Make Ahead: Soup base tastes better the next day.
• Spice Level: Add jalapeños or a dash of cayenne for more heat.
• Protein Swap: Substitute chicken with turkey or shrimp.
• Vegetarian Option: Use vegetable broth and black beans instead of chicken.
• Tortilla Shortcut: Use store-bought tortilla chips if pressed for time.
• Extra Creaminess: Stir in a splash of heavy cream or coconut milk.

Final Thoughts

The Poblano Chicken Tortilla Soup is more than just a meal—it’s a story in a bowl. With smoky roasted poblanos, tender chicken, and fresh garnishes, it strikes the perfect balance of comfort and vibrancy.

As a traveler, I’ve found that the most memorable recipes are the ones that bring people together, and this soup does exactly that. It’s hearty enough to be a main course yet elegant enough to serve guests. The toppings make it fun and customizable, while the flavors keep you coming back for more.

Whether you’re cooking to warm a chilly evening, meal-prepping for the week, or entertaining friends, this soup has everything: spice, crunch, comfort, and heart. Add it to your recipe rotation, and let every spoonful remind you of the beauty of simple, soulful cooking.

– Sarah Jansen