Chicken tortilla soup with roasted poblano peppers

There’s nothing like a bowl of soup that feels like a warm hug — and this chicken tortilla soup with roasted poblanos does exactly that. I first learned to make it on a rainy Sunday when I wanted something bright, smoky, and soothing all at once. The roasted peppers smell like a little campfire in the kitchen, and the lime brightens every spoonful so it never gets heavy. I love how the crunchy tortilla strips snap against tender shreds of chicken and silky broth — comfort food that still feels energized. If you want something cozy, a little smoky, and wildly simple, pull on an apron and let’s make a pot of soul-warming soup.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This soup balances smoky, tangy, and savory in the happiest way. Roasting the poblano peppers adds a toasty, slightly sweet note that plays beautifully with bright lime and fragrant cilantro. The texture? Crispy tortilla strips, tender shredded chicken, and a broth that’s rich but not heavy. It’s weeknight-friendly, fridge-friendly for leftovers, and fancy enough for company — basically, it behaves however you need it to.

Ingredients

For the Main Dish:

• 2 large poblano peppers
• 1 lb boneless skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 (14.5 oz) can diced tomatoes (with juices)
• 4 cups low-sodium chicken broth
• 1 cup frozen or fresh corn
• 1 (15 oz) can black beans, drained and rinsed (optional)
• Salt and black pepper, to taste
• 2 tbsp fresh lime juice (about 1 lime)

For the Sauce / Garnish (optional but recommended):

• 4–6 corn tortillas, cut into strips and toasted
• 1 ripe avocado, diced
• 1/4 cup cilantro, chopped
• 1/2 cup shredded Monterey Jack or cheddar (optional)
• 1 lime, cut into wedges
• Hot sauce or crumbled queso fresco, for serving

How I Make It

Step 1:

Preheat your broiler or set your oven to 450°F. Rub the poblano peppers with a little olive oil and place them on a baking sheet. Roast for about 10–12 minutes, turning occasionally until the skins blister and char in spots. You’ll smell that smoky, almost toasted aroma — that’s the flavor goldmine. Once charred, tuck them into a bowl and cover with a plate for 5 minutes; this loosens the skins and makes peeling quick and easy.

Step 2:

While the peppers steam, heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; sauté until the onions turn translucent and start to color, about 6–8 minutes. Add the garlic, cumin, chili powder, and oregano; stir for 30 seconds until fragrant. That popping, aromatic sound? That means flavor building.

Step 3:

Place the chicken breasts into the pot, pour in the chicken broth, and add the can of diced tomatoes with their juices. Bring to a simmer, reduce heat to medium-low, and simmer gently for 15–20 minutes or until the chicken reaches an internal temperature of 165°F. Meanwhile, peel the charred skin from the poblanos, remove seeds if you want less heat, and chop the flesh roughly.

Step 4:

Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot along with the chopped poblano, corn, and black beans if using. Simmer for another 10 minutes so the flavors marry. Taste and adjust salt and pepper. Add the fresh lime juice and watch the broth brighten — that citrus zip makes everything pop.

Step 5:

While the soup finishes, toast your tortilla strips in a skillet with a little oil until they brown and crisp, or bake at 400°F for 8–10 minutes. Ladle the soup into bowls, top with crispy tortillas, diced avocado, chopped cilantro, and a squeeze of lime. I sprinkle a little cheese on top when I want creaminess. Serve immediately and listen for those crunchy, satisfying bites.

Pro Tips

• Char the poblanos under the broiler or over a gas flame for a true smoky flavor. If you’re short on time, use a jar of roasted poblanos and skip roasting.
• Cook the chicken straight in the broth — it keeps the meat juicy and adds body to the soup. Use a thermometer and pull at 165°F.
• Make the tortilla strips ahead and store them airtight; they hold crispness well if you keep them separate until serving.
• Want more depth? Stir in 1 tbsp tomato paste with the onions for a richer broth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie chicken to save time — flavor stays great.
• For vegetarian: omit the chicken and use extra beans, diced sweet potato, or roasted cauliflower for body.
• Replace dairy cheese with avocado or a dairy-free shredded cheese for a dairy-free bowl.
• Use gluten-free corn tortillas and check the broth label to keep the recipe gluten-free.

Variations & Tips

• Spicy: Add 1 chopped jalapeño or 1 tsp chipotle in adobo for smokier heat.
• Kid-friendly: Remove skins and seeds from poblanos completely and serve with cheese on the side.
• Smokier twist: Roast an extra small tomato with the poblanos and blend a cup into the broth for a velvety texture.
• Crunch boost: Top with crushed tortilla chips instead of strips for an easy shortcut.
• Herb swap: Try chopped parsley if you don’t love cilantro’s flavor.
• Mex-Mediterranean fusion: Stir in a spoonful of plain Greek yogurt for tang and creaminess (not dairy-free).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead. Store in the refrigerator and keep tortilla strips separate. Reheat gently on the stove, add a splash of broth if it reduced, and add fresh lime and cilantro before serving.

Can I double the recipe?

Sure thing. Use a larger pot or two pots to avoid overcrowding. Simmer time stays similar; just ensure chicken pieces heat through to 165°F.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll know the chicken is done when it reaches an internal temperature of 165°F and shreds easily. The broth should smell bright and slightly smoky, and the tortillas should be crispy and golden.

What if I don’t have ingredient X?

No panic. No poblanos? Use a mild poblano substitute like roasted bell pepper plus a pinch of smoked paprika. No cilantro? Try parsley and an extra squeeze of lime.

How I Like to Serve It

I serve this soup with a big stack of lime wedges and extra tortilla strips on the side so everyone customizes their crunch. It makes a cozy weeknight dinner, but it also shines at a casual weekend gathering when friends crash on short notice. Pair with a simple green salad or roasted sweet potatoes and a cold beer or sparkling water with lime.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat on the stove and add a splash of broth if needed.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: This soup tastes like home, but it looks like you tried hard — the perfect combo. Now go impress someone — or just yourself — with your homemade masterpiece!