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This creamy poblano chicken tortilla soup is the perfect comfort meal for cool evenings when you crave smoky depth and vibrant flavor in every spoonful. The combination of roasted poblano peppers and tender chicken creates a heartwarming bowl that will quickly become a favorite at your table.
Ingredients
- Poblano peppers: A must for that signature smoky flavor Pick firm and glossy peppers for best results
- Olive oil: Richness and helps develop flavor Use extra virgin for added taste
- Onion: Adds natural sweetness and body Choose one that is firm and without blemishes
- Garlic: Infuses the base with fragrant warmth Use plump cloves for maximum flavor
- Boneless skinless chicken breasts: Lean and tender Opt for organic or free range if possible
- Chicken broth: The soup’s backbone Homemade or low sodium varieties work best
- Ground cumin: Earthy layer that brings all the flavors together Choose fresh ground for potency
- Chili powder: A punch of gentle heat and color Go with your favorite blend
- Smoked paprika: Deepens the smokiness Look for Spanish varieties for authenticity
- Salt and pepper: To fine tune every bite Fresh cracked pepper makes a difference
- Canned diced tomatoes: Adds tang and rounds out the broth Fire roasted are a great upgrade
- Corn kernels: Sweet pops of flavor and color Use fresh in season or frozen for convenience
- Black beans: Creamy texture and protein Look for canned with low sodium and rinse well
- Heavy cream: Makes it luxuriously creamy Pick high quality cream for best richness
- Tortilla strips: Crunch factor Sprinkle on just before eating
- Fresh cilantro: Bright finish to the soup Use leafy sprigs with tender stems
- Avocado: Buttery topping Slice just before serving for best color
- Lime wedges: A squeeze of freshness Limes that feel heavy for their size are juiciest
Step-by-Step Instructions
- Roast the Poblanos:
- Roast whole poblano peppers under a hot oven until all sides blister and char about 15 to 20 minutes Turn the peppers so every bit gets smoky Remove and place in a bowl covered to steam peel away blackened skin remove seeds and chop
- Sauté the Aromatics:
- Pour the olive oil into a large soup pot on medium heat Stir in diced onions and let them gently cook until soft and translucent about 5 minutes Add the minced garlic and let it bloom for another minute until its aroma fills the kitchen
- Sear the Chicken and Spices:
- Nestle the chicken breasts into the pot Season them with cumin chili powder smoked paprika salt and pepper Let each side cook until the spices become fragrant and the edges take on a golden color about 3 to 4 minutes per side
- Build the Soup Base:
- Pour in chicken broth and stir to loosen any browned bits on the pot Toss in the tomatoes roasted poblanos corn and black beans Stir well and bring to a gentle boil to marry all the flavors
- Simmer Until Tender:
- Lower the heat and let the soup gently bubble for approximately 20 minutes until the chicken cooks through and absorbs the spices
- Shred the Chicken:
- Lift the chicken out onto a plate Shred each piece with two forks into bite sized bites Slide it right back into the pot
- Finish with Cream:
- Pour in your heavy cream Stir slowly and allow the soup to heat until silky and blended about 3 to 5 minutes more
- Taste and Adjust:
- Taste a spoonful Adjust seasoning as needed adding a pinch more salt or a dash of extra chili for kick
- Make Tortilla Strips:
- While the soup finishes slice corn tortillas into strips and crisp them up in a skillet with a little oil or bake on a tray until golden These strips will be your perfect crunchy topping
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Honestly I cannot get enough of the roasted poblano flavor It reminds me of my grandmother who always had a few smoky chiles on the stove during colder months This soup brings that cozy kitchen memory right back every time I make it
Storage Tips
Keep leftovers in a tightly sealed container in the refrigerator for up to four days The flavors deepen overnight making it even tastier Gently reheat on the stove over low heat for best texture If you plan to freeze skip adding the cream at first and stir it in after thawing and reheating as dairy can split when frozen
Ingredient Substitutions
If you cannot find poblanos mild green bell peppers and a hint of chipotle powder work in a pinch Chicken thighs bring extra juiciness and shred even more easily Dairy free cream alternatives like coconut cream blend in beautifully for those avoiding dairy Black beans can be swapped for pinto beans for a slightly different flavor
Serving Suggestions
Pile tortilla strips high and add fresh cilantro sprinkle Avocado and lime wedges on the side let each person finish their own bowl with slices and squirts of lime For extra spice offer sliced jalapeños at the table Pair it with warm corn bread or a crisp green salad for a complete meal
Cultural Context
This soup draws its inspiration from classic Mexican flavors especially the beloved sopa de tortilla found in many Mexican regions Roasting poblanos gives a nod to traditional techniques while modern touches like cream add irresistible richness It is a festive dish that feels just right for gatherings large or small
Recipe FAQs
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken works well. Simply shred and add it after the soup has simmered, allowing it to heat through before serving.
- → Are fresh or frozen corn kernels better?
Both fresh and frozen corn are suitable. Use whichever is convenient—fresh corn brings a slightly sweeter flavor, but both add texture.
- → How spicy is this soup?
The spiciness comes mainly from poblano peppers and chili powder, which provide gentle heat. For more kick, add diced jalapeño or extra chili powder.
- → Can I make this soup ahead of time?
Absolutely. This soup keeps well in the fridge for up to three days. Reheat gently and add tortilla strips and toppings just before serving.
- → What are good garnish options?
Top with crispy tortilla strips, fresh cilantro, creamy avocado slices, and a squeeze of lime to enhance the flavors and add texture.