Description
This spicy poblano chicken tortilla soup combines charred pepper smokiness with juicy shredded chicken, sweet corn kernels, and fresh cilantro. Topped with crispy tortilla strips, each spoonful bursts with vibrant flavors and gentle heat.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 2 medium poblano peppers
- 1 medium white onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 14.5 ounce can diced tomatoes
- 1 cup frozen corn kernels
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- Pepper to taste
- 4 pieces corn tortillas
Instructions
- Heat the olive oil in a large pot over medium heat.
- Place the poblano peppers directly over the flame of a gas burner or under a broiler, turning until the skins are blackened and blistered.
- Transfer the peppers to a bowl and cover to steam for 10 minutes, then peel off the skins, remove seeds, and chop.
- Add the chopped onion and garlic to the pot and sauté until translucent, about 3 minutes.
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes, add the chicken breasts, and bring to a simmer; cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it with two forks, return it to the pot, then stir in the chopped poblanos, corn kernels, lime juice, and cilantro; season with salt and pepper.
- Cut the corn tortillas into strips and fry in a small amount of oil until crispy, then drain on paper towels and use as a garnish.
Notes
- You can adjust the spiciness by removing all or some of the inner seeds of the poblanos.
- For a deeper flavor, char the poblanos over an open flame before sautéing.
- Leftover soup will keep in the refrigerator for up to 4 days.
- Top with avocado slices or shredded cheese for extra creaminess.