If you’re craving something cozy, packed with layers of flavor, and bursting with vibrant colors, you’re going to love The Best Poblano Chicken Tortilla Soup From Scratch Recipe. This soup is a perfect blend of smoky poblano peppers, tangy tomatillos, tender shredded chicken, and those addictive crispy tortilla strips that bring just the right crunch. It’s the kind of dish that feels special but is surprisingly easy to prepare, making it perfect for weeknight dinners or impressing guests with your cooking prowess. Trust me, once you make this, it will quickly become your go-to comfort soup!
Ingredients You’ll Need
This recipe calls for fresh, wholesome ingredients that each play a crucial role in building the soup’s rich and balanced flavor. From smoky poblanos to zesty lime, every element is there for a reason.
- 1 medium white onion, diced: Adds sweetness and body to the soup’s base.
- 4 cloves garlic, finely minced: Brings depth and a subtle pungency.
- 4 poblano peppers, seeded and chopped: The star ingredient offering a smoky, mild heat.
- 10 tomatillos, chopped: Imparts a tangy brightness that balances the richness.
- 1 small jalapeño, seeded and chopped: A touch of extra heat without overpowering.
- 2 tbsp tomato paste (or 2-3 campari tomatoes, diced): Adds concentrated tomato flavor and body.
- 1-2 tbsp apple cider vinegar (or white vinegar, if needed): Lifts the flavors with acidity and complexity.
- 2 tsp cumin: Provides warm, earthy undertones.
- 1 tsp chili powder: Brings aromatic spice and color.
- 1 tsp Mexican oregano: Offers a citrusy, slightly floral note.
- 2 tbsp avocado oil: Perfect for sautéing with a neutral flavor.
- Salt and black pepper to taste: Essential for seasoning and highlighting other flavors.
- 1 lime, juiced: Adds brightness and freshness at the end.
- 48 oz chicken broth (6-7 cups): The flavorful liquid foundation for the soup.
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor): Tender protein that soaks up the delicious broth.
- Optional: 1 bay leaf for simmering: Adds subtle earthy complexity.
- 1 bag corn tortillas, cut into strips: For frying into those irresistible crispy toppings.
- Avocado oil for frying: Keeps the tortilla strips light and crunchy.
- Optional toppings: Such as lime wedges, tortilla chip strips or freshly fried tortilla strips, diced green onions, fresh cilantro, diced avocado, crumbled queso fresco, and sour cream to elevate your soup experience.
How to Make The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Step 1: Prep the Ingredients
Start by deseeding and chopping the poblano and jalapeño peppers carefully to control the heat level. Chop the tomatillos, garlic, and onion so they’re ready to go; these fresh ingredients are what give the soup that fantastic brightness and depth.
Step 2: Sauté the Vegetables
Heat avocado oil in a large pot over medium heat. Add the poblano, jalapeño, tomatillos, garlic, and onion. Sauté them for about 12 to 15 minutes until everything softens and the aromas start to fill your kitchen—the smoky sweetness of the poblanos combined with the tang of tomatillos is simply irresistible.
Step 3: Blend the Soup Base
Once the vegetables have nicely softened, remove them from the pot and blend them until smooth. This step ensures your soup has a wonderfully velvety texture that carries all the vibrant flavors perfectly.
Step 4: Add Spices and Tomato Paste
Return the blended vegetable mixture to the pot and stir in the tomato paste, cumin, chili powder, and Mexican oregano. Sauté this combination for another 5 to 7 minutes—this step deepens and melds the flavors, giving the soup that irresistible savory backbone.
Step 5: Add Chicken and Broth
Pour in your chicken broth and add the chicken breasts. Toss in a bay leaf if you’re using one. Bring everything to a simmer and cook for 20 to 25 minutes until the chicken is perfectly cooked through and tender. This simmering stage lets the flavors intertwine beautifully.
Step 6: Shred the Chicken
Carefully remove the chicken breasts from the pot and shred them using two forks. Then return the shredded chicken to the soup where it will soak up all those smoky, tangy juices that you’ve built up.
Step 7: Final Simmer and Seasoning
Let the soup gently simmer for an additional 10 to 15 minutes to marry the flavors. Now is your chance to taste and adjust seasoning with salt, black pepper, and a generous squeeze of lime juice to brighten everything up.
Step 8: Prepare Tortilla Strips
While the soup finishes cooking, heat avocado oil in a shallow pan. Fry your corn tortilla strips until they turn golden brown and crispy. These crunchy garnishes add the perfect texture contrast to your silky soup.
How to Serve The Best Poblano Chicken Tortilla Soup From Scratch Recipe
Garnishes
Topping your soup is where the fun really begins. Fresh lime wedges, crispy tortilla strips, diced green onions, chopped cilantro, creamy avocado chunks, crumbled queso fresco, and a dollop of sour cream all bring their unique magic to each spoonful. Don’t be shy about layering these flavors and textures for a truly decadent experience.
Side Dishes
This soup pairs beautifully with simple Mexican rice or a fresh green salad with a citrus vinaigrette. For some extra indulgence, serve warm corn tortillas on the side—they’re great for dipping or scooping up every last drop.
Creative Ways to Present
Pour the soup into rustic bowls and top generously with your favorite garnishes. To impress guests, consider serving it in mini cast iron skillets or mini mason jars for portion control and Instagram-worthy presentation. Adding a sprinkle of chili flakes or a drizzle of crema on top can make the presentation pop even more!
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day once the flavors have melded further. Store leftovers in an airtight container in your refrigerator for up to 4 days. Just make sure to keep the tortilla strips separate to preserve their crunch.
Freezing
You can freeze The Best Poblano Chicken Tortilla Soup From Scratch Recipe without losing much quality. Freeze in portions using freezer-safe containers or bags, and it will keep well for up to 3 months. Avoid freezing the tortilla strips—they’re best made fresh.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. Add a little water or broth if the soup thickened. Wait to add your tortilla strips and fresh garnishes until right before serving to keep the textures delightful.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth and chicken for vegetable broth and cubed or shredded roasted vegetables like sweet potatoes or mushrooms. The combination of poblanos and tomatillos still provides plenty of rich flavor.
How spicy is The Best Poblano Chicken Tortilla Soup From Scratch Recipe?
This soup has a mild to moderate heat level thanks to the poblanos and a touch of jalapeño. You can always leave out the jalapeño or seed it more thoroughly if you prefer less spice.
Can I use canned tomatillos instead of fresh?
While fresh tomatillos offer the best brightness and flavor, canned tomatillos can be used in a pinch. Just make sure to drain them well and adjust seasoning to taste.
What’s the best way to make crispy tortilla strips?
Cut fresh corn tortillas into thin strips, fry in hot avocado oil until golden, and drain on paper towels. Season lightly with salt while they’re still warm for the best crunch and flavor.
Can this soup be made in a slow cooker?
Yes, you can sauté the vegetables first, then transfer everything to a slow cooker with broth and chicken. Cook on low for 4-6 hours, shred the chicken, and add seasonings at the end. Just be sure to blend the soup before slow cooking for a smooth texture.
Final Thoughts
You really can’t go wrong with The Best Poblano Chicken Tortilla Soup From Scratch Recipe. It’s comforting, flavorful, and packed with fresh ingredients that come together like magic in one pot. Whether you’re feeding your family or looking for a show-stopping dish to share with friends, this soup delivers on every level. Go ahead and give it a try—I’m excited for you to discover your new favorite!
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The Best Poblano Chicken Tortilla Soup From Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This flavorful Poblano Chicken Tortilla Soup is made from scratch using fresh ingredients like poblano peppers, tomatillos, and tender chicken breasts. The soup features a perfect blend of smoky, tangy, and mildly spicy flavors, simmered to perfection with aromatic spices and finished with crispy homemade tortilla strips. A comforting and hearty meal, garnished with fresh lime juice, avocado, cilantro, and queso fresco.
Ingredients
Main Ingredients
- 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
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 2 tbsp avocado oil
- Salt and black pepper to taste
- 1 lime, juiced
- 48 oz chicken broth (6–7 cups)
- 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
- 1 lime, juiced
- Optional: 1 bay leaf for simmering
Tortilla Strips & Toppings
- 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
- â…“ cup green onions, diced
- ½ cup fresh cilantro, chopped
- Diced avocado
- Crumbled queso fresco
- Sour cream
Instructions
- Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion carefully to prepare all fresh vegetables for the soup.
- Sauté the Vegetables: Heat avocado oil over medium heat in a large pot. Add the poblanos, jalapeño, tomatillos, garlic, and onion and sauté for 12-15 minutes until they are softened and fragrant.
- Blend the Soup: Remove the sautéed vegetables from the pot and place them in a blender. Blend until smooth to create the base of the soup. Return the pureed vegetables to the pot.
- Add Spices and Tomato Paste: Stir in the tomato paste, cumin, chili powder, and Mexican oregano. Cook and sauté for another 5-7 minutes to allow the flavors to deepen and meld together.
- Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts. Optionally, add a bay leaf for extra aroma. Simmer gently for 20-25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts carefully from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup pot.
- Simmer and Season: Let the soup simmer for an additional 10-15 minutes to blend flavors. Adjust seasoning by adding salt, black pepper, and lime juice to taste for a perfect balance of tang and spice.
- Prepare Tortilla Strips: While the soup simmers, heat avocado oil in a frying pan over medium heat. Fry the cut tortilla strips until they are crispy and golden brown. Drain them on paper towels to remove excess oil.
- Serve: Ladle the hot soup into bowls. Top with crispy tortilla strips and your favorite optional toppings such as diced avocado, crumbled queso fresco, sour cream, chopped cilantro, green onions, and lime wedges for added freshness and texture.
Notes
- Using bone-in chicken breasts can add extra flavor to the broth.
- You can substitute tomato paste with fresh campari tomatoes if preferred, adjusting quantity accordingly.
- Adjust the level of heat by including or omitting the jalapeño seeds.
- The avocado oil is ideal for frying due to its high smoke point, but you can substitute with other vegetable oils if needed.
- Leftover soup tastes even better the next day as flavors continue to meld.
- For a thicker soup, blend a portion of the soup along with the vegetables and add it back in.
