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overhead view of Chicken Tortilla Soup in a stone bowl
Olga

The Best Poblano Chicken Tortilla Soup From Scratch

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Delicious poblano chicken tortilla soup with tender shredded chicken, crispy tortilla strips, buttery avocado, and tons of flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch
Cuisine: Mexican
Calories: 404
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Flavor Base
  • 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
Protein and Broth
  • 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
Tortilla Strips
  • 1 bag corn tortillas cut into strips
  • Avocado oil for frying
Optional Toppings
  • 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

Equipment

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

Method
 

  1. Prep: Deseed and chop the poblano and jalapeño. Chop tomatillos, garlic, and onion.
  2. Sauté: In a large pot, heat avocado oil over medium heat. Add poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until softened.
  3. Blend and Return: Remove tomatillos and garlic, blend until smooth, then return to the pot.
  4. Add Spices and Tomato Paste: Stir in tomato paste, cumin, chili powder, and oregano. Sauté 5-7 minutes to deepen the flavors.
  5. Add Chicken and Broth: Add chicken broth and chicken breasts. Simmer for 20-25 minutes until chicken is cooked.
  6. Shred Chicken: Remove chicken, shred with forks, then return to the pot.
  7. Simmer: Simmer for another 10-15 minutes. Adjust with salt, pepper, and lime juice.
  8. Serve: Ladle soup into bowls. Garnish with tortilla strips, avocado, cilantro, radishes, queso fresco, and sour cream.

Nutrition

Calories: 404kcalCarbohydrates: 25.9gFat: 15.4gFiber: 3.9g

Notes

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.

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