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Creamy Poblano Chicken Tortilla Soup

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A comforting and flavorful creamy poblano chicken tortilla soup with smoky roasted poblanos, tender chicken, and crispy tortilla strip toppings. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 2 medium poblano peppers, roasted, peeled, and seeded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (or substitute half-and-half or coconut milk for dairy-free)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter (for sautéing and roasting)
  • Tortilla strips, homemade or store-bought, fried or baked until crispy
  • Optional garnishes: fresh cilantro, diced avocado, shredded cheese (Monterey Jack or cheddar), sour cream, sliced radishes, jalapeño slices

Instructions

  1. Roast the poblanos on a baking sheet under the broiler or directly on a gas burner flame until skin is blackened and blistered, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Peel off the charred skin, then slice open and remove seeds and membranes. Roughly chop and set aside.
  3. Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook another minute until fragrant.
  4. Stir in tomato paste, cumin, and chili powder. Cook for 2 minutes, stirring often.
  5. Pour in chicken broth and add chopped roasted poblanos. Bring to a simmer and cook for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches and return to pot.
  7. Stir in shredded chicken and heavy cream. Heat gently without boiling. Season with salt and pepper to taste.
  8. While soup simmers, cut corn tortillas into thin strips. Heat 1-2 tablespoons oil in a frying pan over medium heat and fry strips until golden and crisp, about 3-5 minutes. Drain on paper towels and season lightly with salt.
  9. Ladle soup into bowls. Squeeze fresh lime juice on top, add crispy tortilla strips, and garnish with optional toppings like avocado, cilantro, or cheese.

Notes

Roast poblanos thoroughly and peel skin to avoid bitterness. Use an immersion blender for easy blending and control texture. Do not boil soup after adding cream to prevent curdling. Fry tortilla strips in hot oil for best crunch. Store tortilla strips separately to keep crispy.

Nutrition

Keywords: poblano chicken soup, creamy tortilla soup, chicken tortilla soup, easy chicken soup, roasted poblano soup, weeknight dinner, creamy soup, tortilla strips

Find it online: https://larameals.com/creamy-poblano-chicken-tortilla-soup-recipe-easy-homemade-with-crispy-toppings/