The Best Poblano Chicken Tortilla Soup From Scratch

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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

  1. It’s the perfect comfort food – it’s hearty but also so simple, light, warming, and so satisfying.
  2. There are so many toppings—load up with fresh avocado, sour cream, cheese, freshly diced green onions, and crispy and salty tortilla chips.
  3. 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
  • Fresh Garlic
  • Poblano Peppers
  • Tomatillos
  • Jalapeños
  • Tomato Paste – or fresh campari tomatoes
  • Apple Cider Vinegar- or white vinegar if you don’t have apple cider vinegar in the pantry
  • Cumin Powder
  • Mexican Oregano
  • Avocado Oil
  • Salt and black pepper
  • Lime Juice

Protein and Broth

  • Chicken Broth
  • Chicken Breasts for an easy shredded chicken
  • Limes, juiced

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 sauteing and browning the peppers, tomatillos, garlic, and onions in avocado oil for 10 minutes. Blend, the tomatillos and garlic and return to the pot.

Then add the spices and tomato paste to the pot and cook for 5-10 minutes to bring the flavors together. Add the chicken breasts and cook in the stock. Remove the chicken after 15-20 minutes and shred. Continue to simmer for 10-15 minutes until the flavors develop well.

Add the shredded chicken back in, serve, and enjoy with all your favorite toppings.

overhead view of Chicken Tortilla Soup in a stone bowl
overhead view of Chicken Tortilla Soup in a stone bowl

The Best Poblano Chicken Tortilla Soup From Scratch

Olga Muñoz
Delicious poblano chicken tortilla soup with tender shredded chicken, crispy tortilla strips, buttery avocado, and tons of flavor.
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Brunch, Dinner, Lunch
Cuisine Mexican
Servings 4 people
Calories 404 kcal

Equipment

  • 1 Soup Pot
  • 1 Tongs
  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 1 Blender

Ingredients
  

Flavor Base

  • 1 large White Onion – diced
  • 5 cloves Fresh Garlic
  • 4 Poblano Peppers seeded and chopped
  • 10 Tomatillos
  • 1 small Jalapeño seeded chopped
  • 1 tbsp Tomato Paste – or fresh campari tomatoes
  • ¼ cup Apple Cider Vinegar- or white vinegar if you don’t have apple cider vinegar in the pantry
  • 2 tsp Cumin Powder
  • ½ tsp Chili Powder
  • 1 tsp Mexican Oregano
  • 2 tbsp Avocado Oil
  • Salt and black pepper to taste
  • 1 Lime, Juiced

Protein and Broth

  • 48 oz Chicken Broth 6-7 cups
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 1 Limes juiced

Tortilla Strips

  • 1 bag Corn Tortillas
  • Avocado Oil

Optional Toppings

  • 1 Lime
  • Tortilla Chip Strips
  • cup Green Onions diced
  • ½ cup Fresh Cilantro

Instructions
 

Prep the Ingredients

  • Deseed and chop the poblano peppers and jalapeño peppers.

Build The Flavor Base

  • Sauté the peppers, tomatillos, garlic, and onions in avocado oil for 10 minutes until softened.
    Blend the tomatillos and garlic, then return the mixture to the pot. Add spices (cumin, chili pepper, oregano) and tomato paste, cooking for 5-10 minutes to combine the flavors.

Chicken and Broth

  • Cook the chicken in the broth for 15-20 minutes, then remove and shred.
  • Simmer the soup for another 10-15 minutes to let the flavors deepen. Add salt and pepper to taste.
  • Stir in the shredded chicken, serve, and top with your favorite toppings. Enjoy!

Homemade Tortilla Strips (Optional)

  • In a small pot, fry the tortilla strips in avocado oil until golden brown and crispy. Heat the oil to 350 degrees.
    If you don't have a thermometer, test the oil by dropping a small piece of a tortilla into it.
    When it sizzles, that means the oil is ready.

Notes

Top Tips

  • Roast the poblano peppers before chopping before a deeper, smoky flavor.
  • Tomatillo tip: Before blending, Broil or roast the tomatillos for a slightly charred, deeper flavor.
  • Shred chicken easily by using forks while it’s still warm.

Nutrition

Calories: 404kcalCarbohydrates: 25.9gFat: 15.4gFiber: 3.9g
Keyword chicken tortilla soup, poblano chicken tortilla soup, tortilla soup
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