Chicken tortilla soup with roasted poblano and corn

I still taste the smoky edge of roasted peppers from my childhood kitchen — my mom would chuckle when I insisted on standing by the stove, waving my face into the steam like a detective following a clue. This chicken tortilla soup with roasted poblano and corn grew out of that curiosity: smoky-roasted poblanos, sweet blistered corn, and shredded chicken swimming in a bright, slightly spicy broth. It feels like a hug in a bowl and a little bit like a mini-adventure every time I stir it. Cozy, spicy, and honest — just the way I like my weeknight dinners.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This soup hits a satisfying mix of textures and flavors: the smoky depth from roasted **poblano**, sweet crunch from charred **corn**, tender shredded **chicken**, and crisp tortilla strips on top. It smells like a street taco stand and feels like a cozy blanket. Plus, it’s forgiving — dump-and-simmer friendly, so you can chat with friends while it bubbles away. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 2 medium poblano peppers (about 8 oz), halved and seeded
• 2 ears fresh corn, kernels removed (about 1 1/2 cups) — or 1 1/2 cups frozen
• 1 pound boneless skinless chicken breasts (or thighs), trimmed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with juices
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (more if you like heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro (plus extra for garnish)
• Juice of 1 lime (about 2 tablespoons)
• 6–8 corn tortillas, cut into 1/2-inch strips
• Vegetable oil for frying or brushing (about 2 tablespoons)

For the Sauce / Garnish (if applicable):

• 1/2 cup shredded sharp cheddar or Monterey Jack (optional)
• 1/2 cup plain Greek yogurt or sour cream (optional)
• 1 avocado, diced
• 1 lime, cut into wedges
• Extra cilantro, sliced radishes, or pickled jalapeños for brightness

How I Make It

Step 1:

Preheat the oven to 425°F. Toss the **poblano halves** and corn (kernels still on the cob if using fresh) with a little oil and place on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until the poblanos blister and the corn develops brown, toasty bits. Your kitchen will fill with a smoky, sweet aroma — that smell tells you we’re on the right track.

Step 2:

While the veg roast, heat 2 tbsp olive oil in a large Dutch oven over medium heat. Sauté the **onion** until translucent and soft, about 5–7 minutes, then add the **garlic** and cook 30–45 seconds until fragrant. Sprinkle in **cumin**, **smoked paprika**, and **chili powder** — let them toast for a few seconds to wake up their flavor. Don’t let the garlic burn; lower the heat if it starts to brown too fast.

Step 3:

Add the **chicken breasts**, **diced tomatoes**, and **chicken broth** to the pot. Bring to a simmer, then reduce heat to maintain a gentle bubble. Poach the chicken for about 15–20 minutes, or until the internal temp reaches 165°F. Meanwhile, crisp the tortilla strips: toss with a little oil and bake at 425°F for 8–10 minutes until golden, or fry in a shallow skillet until they sizzle and turn brown at the edges.

Step 4:

Remove the roasted poblanos and corn. Slide the poblanos into a bowl and cover for 5 minutes so the skins loosen (or peel with a paper towel). Dice the poblanos and slice the corn off the cob if you roasted it whole. Shred the chicken with two forks and return it to the pot. Stir in the roasted **poblano**, **corn**, and **cilantro**, and simmer 5 more minutes so flavors marry. Squeeze in **lime juice** and taste for salt and heat.

Step 5:

Ladle the soup into bowls and top with crispy tortilla strips, diced **avocado**, a dollop of **Greek yogurt**, shredded cheese, and extra cilantro. Serve hot so the tortilla strips stay crisp on top while the soup stays cozy beneath. Hear that little crunch? That’s dinner applause.

Pro Tips

• Roast the poblanos and corn together at 425°F to build deep, smoky flavor quickly.
• Use shredded rotisserie chicken to cut time — add it at the end so it stays juicy.
• If the soup tastes flat, add a splash of **lime juice** or a pinch of salt; acidity wakes flavors up.
• For extra smoky heat, swap 1/2 tsp smoked paprika for chipotle powder.

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 for a time-saver, or use firm **tofu** for a vegetarian twist (sauté first for texture).
• Replace **Greek yogurt** with canned coconut milk for a dairy-free option — it adds creaminess but shifts flavor toward coconut.
• Use canned or frozen corn if fresh isn’t available; roast frozen corn on high heat in a skillet to get charred bits.
• For a gluten-free version, use corn tortillas and confirm broth is gluten-free.

Variations & Tips

• Spicy: Add chopped chipotle in adobo or a diced jalapeño when sautéing the onions.
• Kid-friendly: Reduce chili powder, skip pickled toppings, and serve shredded cheese on the side.
• Vegetarian: Omit chicken and add black beans or roasted sweet potato cubes for heartiness.
• Summer version: Use grilled corn and fresh tomatoes instead of canned for a brighter soup.
• Creative twist: Stir in a tablespoon of peanut butter for a subtle nutty depth (trust me).
• Mash a few tortilla strips into the broth for extra body and a toasty flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add fresh lime and tortilla strips just before serving so they stay crisp.

Can I double the recipe?

Sure thing. Use a larger pot and keep the same simmer time; you may need an extra 5–10 minutes for the chicken to reach 165°F if pieces are crowded.

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?

Look for **golden-browned** roasted poblanos, slightly charred corn kernels, and chicken that reaches an internal temperature of 165°F. The broth should smell bright and spiced, and the chicken should shred easily with a fork.

What if I don’t have ingredient X?

Out of poblanos? Use roasted bell peppers for milder flavor. No limes? A splash of apple cider vinegar works in a pinch.

How I Like to Serve It

I serve this soup piping hot with a big wedge of lime and a stack of warm tortillas on the side. It works for weeknight dinners and casual weekend gatherings — grab a crisp salad for balance and a cold Mexican lager or a tangy margarita if you’re feeling fancy. In winter it warms the whole house; in summer I love the charred sweetness that feels almost like grilling indoors.

Notes

• Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid over-reducing the broth.
• Safe internal temp for cooked chicken: 165°F.

Final Thoughts

Closing: Now go roast something, shred some chicken, and make your kitchen smell like heaven — then sit down and savor every spoonful. You deserve this bowl.