Poblano Chicken Tortilla Soup (Print Version)
Bold poblano peppers and chicken simmered with beans, corn, and creamy broth, topped with crisp tortilla strips.
# Ingredients:
01 -
2 large poblano peppers
02 -
2 tablespoons olive oil
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
1 pound boneless, skinless chicken breasts
06 -
4 cups chicken broth
07 -
1/2 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon smoked paprika
10 -
Salt and pepper, to taste
11 -
1 can (15 oz) diced tomatoes
12 -
1 cup corn kernels (fresh or frozen)
13 -
1 cup black beans, drained and rinsed
14 -
1/2 cup heavy cream
15 -
Tortilla strips, for garnish
16 -
Fresh cilantro, for garnish
17 -
Avocado, sliced, for serving
18 -
Lime wedges, for serving
# Directions:
01 -
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until charred. Once done, remove from the oven and let cool. Peel off the skins, deseed, and chop them into bite-sized pieces.
02 -
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Then add the minced garlic and sauté for an additional minute until fragrant.
03 -
Add the chicken breasts to the pot and season them with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for about 3-4 minutes.
04 -
Pour in the chicken broth and add the diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring the mixture to a gentle boil.
05 -
Lower the heat and let the soup simmer for about 20 minutes, or until the chicken is cooked through.
06 -
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
07 -
Add the heavy cream and allow it to heat through for a few minutes.
08 -
Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or spices to your liking.
09 -
While the soup is simmering, cut corn tortillas into strips and pan-fry or bake until crispy.