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Hearty Poblano Chicken Tortilla Soup to Warm Your Soul

A comforting gluten-free chicken soup featuring roasted poblano peppers, chicken, lime juice, and crunchy tortilla strips.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
  • 1 large Onion, chopped Adds natural sweetness and depth.
  • 3 cloves Garlic, minced Infuses the soup with aromatic goodness.
  • 2 medium Poblano Peppers, seeded and chopped For a milder taste, use Anaheim or green bell peppers.
  • 1 Jalapeño Pepper, seeded and chopped For less spice, omit or substitute with mild peppers.
  • 1 teaspoon Ground Cumin Enhances the earthy tones.
  • 1 teaspoon Smoked Paprika Brings depth and a hint of smokiness.
  • 1/2 teaspoon Chili Powder Adds warmth and complexity.
  • 4 cups Chicken Broth Can be substituted with vegetable broth.
  • 2 cups Cooked Chicken, shredded Store-bought rotisserie chicken can save time.
  • 1 can Diced Tomatoes, undrained 14.5 oz can.
  • 1 can Black Beans, drained and rinsed 15 oz can.
  • Salt and Pepper Essential for seasoning.
  • 1 Lime, juiced Brightens the flavor.
  • 1/4 cup Fresh Cilantro, chopped Adds a fresh note.
For the Garnish
  • 6 Corn Tortillas, cut into strips Consider baking for extra crunch.
  • 1 Avocado, diced Adds creaminess.
  • 1 cup Monterey Jack Cheese, shredded Enhances richness.
  • Sour Cream Optional for creaminess.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves. Sauté for about 5 minutes until translucent.
  2. Add 2 medium chopped poblano peppers and 1 chopped jalapeño pepper. Cook for another 5 minutes until tender.
  3. Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Toast spices for 1 minute.
  4. Pour in 4 cups of chicken broth and bring to simmer over medium-high heat. Simmer for about 5 minutes.
  5. Mix in 2 cups of shredded cooked chicken, 1 can of undrained diced tomatoes, and 1 can of drained black beans. Season with salt and pepper. Simmer for 20 minutes.
  6. Preheat oven to 375°F (190°C). Arrange 6 cut tortilla strips on a baking sheet and bake for about 10 minutes until crispy.
  7. Remove soup from heat and stir in juice of 1 lime and ¼ cup of chopped fresh cilantro. Adjust seasoning as necessary.
  8. Ladle soup into bowls and top with diced avocado, shredded Monterey Jack cheese, and crispy tortilla strips. Add dollop of sour cream if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This soup is gluten-free and perfect for customizing with different peppers to adjust spice levels.

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