Name: The Best Poblano Chicken Tortilla Soup From Scratch
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 medium white onion (diced); 4 cloves garlic (finely minced); 4 poblano peppers (seeded and chopped); 10 tomatillos (chopped); 1 small jalapeño (seeded and chopped); 2 tbsp tomato paste (or 2-3 campari tomatoes, diced); 1-2 tbsp apple cider vinegar (or white vinegar, if needed); 2 tsp cumin powder; 1 tsp chili powder; 1 tsp Mexican oregano; 2 tbsp avocado oil; Salt and black pepper (to taste); 1 lime (juiced); 48 oz chicken broth (6-7 cups); 1.5 lbs boneless (skinless chicken breasts (or bone-in for extra flavor, if preferred)); 1 lime (juiced); Optional: 1 bay leaf (for simmering); 1 bag corn tortillas (cut into strips); Avocado oil (for frying); 1 lime (cut into wedges); Tortilla chip strips (or freshly fried tortilla strips); ⅓ cup green onions (diced (reserve some for garnish)); ½ cup fresh cilantro (chopped); Diced avocado; Crumbled queso fresco; Sour cream

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Enjoy an easy poblano chicken tortilla soup that is perfect year-round, especially when craving something warm, savory, and comforting on a chilly night.

The rich Mexican chiles, spices, and broth make this tortilla soup recipe rich and smoky.

Topped with freshly made tortilla chips (try making these air-fried tortilla chips at home), buttery avocado, finely diced cilantro, grated cheese, sliced green onions, fresh lime, and radishes.

But you can experiment, the topping options are endless!

overhead view of Easy Poblano Chicken Tortilla Soup in a white bowl

Why I Love This Poblano Chicken Tortilla Soup

It's the perfect comfort food – it's hearty but also so simple, light, warming, and so satisfying.
There are so many toppings—load up with fresh avocado, sour cream, cheese, freshly diced green onions, and crispy and salty tortilla chips.
A busy weeknight recipe – this recipe comes together in under an hour.

Start With The Equipment

Dutch Oven or Soup Pot
Tongs
Wooden Cutting Board
Chef Knife
Blender

overhead view of Corn Tortilla for tortilla chips — Corn Tortilla for tortilla chips

Simple To Find Ingredients and Substitutions

The key to the best poblano chicken tortilla soup is the flavor base. I love a combination of peppers for a rich pop of flavor.

Flavor Base

White onion, diced (or yellow onion for a milder flavor)
Fresh garlic, roughly chopped or smashed
Poblano peppers, seeded and chopped (or substitute with green bell peppers for a milder option)
Tomatillos, chopped
Jalapeño, seeded and chopped (optional for extra heat; omit for a milder soup)
Tomato paste (or substitute with diced campari or Roma tomatoes for a fresh flavor)
Apple cider vinegar (or white vinegar)
Cumin powder
Chili powder
Mexican oregano
Avocado oil (or olive oil)
Salt and black pepper
Lime juice (optional, for added brightness)

Protein and Broth

Chicken broth (or substitute with vegetable broth)
Boneless, skinless chicken breasts (or substitute with bone-in for extra flavor)
Lime juice
Optional: Bay leaf for added depth
Avocado oil for frying (or a neutral oil like canola or vegetable oil

Optional Toppings

Lime wedges
Tortilla strips (store-bought or homemade – see the ingredient list above for homemade)
Green onions, diced (reserve some for garnish)
Fresh cilantro, chopped
Diced avocado
Crumbled queso fresco (or substitute with shredded cheddar or Monterey Jack)
Sour cream

Quick Tip: Use Rotisserie Chicken

For a faster version, use shredded rotisserie chicken instead of raw chicken breasts.

Add the shredded rotisserie chicken to the soup during the last 10-15 minutes of simmering to let it absorb the flavors.

This saves time and adds extra richness to the soup.

overhead view of Poblano Chicken Tortilla Soup Ingredients for flavor base

Poblano Chicken Tortilla Soup Broth and protein ingredients

Toppings

The best part of this tortilla soup recipe is the toppings. You can make garlicky lime sour cream to balance some of the heat in the soup.

Crispy Tortilla Strips—it's so easy to make these from scratch, whether you fry them or air fry tortilla chips.

Add fresh green onions, cilantro, extra crispy tortilla strips, radishes and cheese (cotija and/or cheddar).

Start Here – Building Flavor

Start by sautéing the peppers, tomatillos, garlic, and onions in avocado oil over medium heat for 12-15 minutes, until everything is softened and starting to brown. Scoop out the tomatillos and garlic, blend them until smooth, and return the mixture to the pot.

Next, add the spices and tomato paste to the pot, stirring well to combine. Let this cook for another 5-7 minutes to bring out the flavors.

Add the chicken breasts and pour in the broth. Bring it to a gentle simmer, cover, and let it cook for 20-25 minutes until the chicken is fully cooked. Remove the chicken, shred it with forks, and set it aside.

Allow the soup to continue simmering for another 10-15 minutes to deepen the flavors.

Stir the shredded chicken back in, then ladle the soup into bowls and top with your favorite garnishes. Enjoy!

Top Tip: For Smoky Flavor

To add a smoky flavor, roast the poblano peppers before adding them to the soup. Char them over an open flame, on a grill, or under the broiler.

After charring, place them in a covered bowl to steam for a few minutes, then peel off the skins. This adds a rich, smoky taste to the soup.

Top Tips

Use Bone-In Chicken for Richer Broth: Using bone-in chicken breasts or a mix of breasts and thighs makes the broth richer and more flavorful. Remove the bones when you shred the chicken.
Blend Part of the Soup for Creaminess: Blending the tomatillos and garlic adds a creamy texture without dairy. For a thicker soup, blend a portion of the other vegetables before adding the shredded chicken.
Sauté Spices and Tomato Paste for Depth: Cooking the spices and tomato paste for a few minutes before adding broth brings out deeper, more robust flavors.
Make Crispier Tortilla Strips: For homemade tortilla strips, cut corn tortillas into strips and let them air-dry briefly before frying. This helps them crisp up faster and stay crunchy in the soup.
Finish with Lime for Freshness: A squeeze of fresh lime juice just before serving brightens the flavors and balances the richness of the broth.

Other Recipes You’ll Enjoy

If you love this Poblano Chicken Tortilla Soup, here are a few other cozy favorites to try:

Creamy Elote Chowder: Mexican Street Corn Soup– A rich, creamy soup inspired by classic street corn.
Mini Chicken Taquitos with Cheese – Crispy, cheesy, and great as an appetizer or snack.
Street Corn Chicken Rice Bowl– Full of fresh ingredients and perfect for a quick, hearty meal.
Loaded Chicken Fajita Burrito Bowl– A satisfying bowl loaded with seasoned chicken, rice, and all the best toppings.
Creamy Chicken Enchilada Soup to Save Dinner Tonight – A comforting, creamy soup with all the flavors of chicken enchiladas.
Taco Bell Steak Quesadilla Copycat Recipe – Easy to make and just like the classic you love, perfect for a quick bite.
How To Make The Best Chicken Chimichangas – Crispy and loaded with seasoned chicken, perfect for when you’re craving something extra.
20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema – Quick, cheesy, and full of street corn flavor, great with a side of crema.
Deliciously Cheesy and Saucy Birria Nachos – These nachos are packed with saucy birria beef and plenty of cheese, perfect for sharing.

If you make this Poblano Chicken Tortilla Soup, I’d love to hear what you think!

Leave a comment or recipe rating—I enjoy hearing from you and try to respond to everyone. And if you take a photo, be sure to tag me on Instagram! It’s always great to see how your dishes turn out.

Olga