Poblano Chicken Tortilla Soup: A Warm Embrace in a Bowl
This Poblano Chicken Tortilla Soup holds a special place in my heart, as it reminds me of cozy family gatherings during chilly autumn evenings. I can still picture my grandmother stirring a pot of this vibrant soup, the aroma of roasted poblanos and spices wafting through the air, inviting everyone to the table. It’s more than just a meal; it’s a tradition that brings warmth and comfort, making it a staple in my kitchen.
What Makes It Special
This recipe stands out for several reasons:
- Smoky Flavor: The roasted poblanos add a depth of flavor that elevates the soup beyond the ordinary.
- Crunchy Toppings: The combination of crispy tortilla strips and fresh garnishes creates a delightful contrast in texture.
- Customizable: You can easily adjust the spice level and toppings to suit your taste, making it a versatile dish for any occasion.
- Comforting and Nourishing: Packed with protein and vegetables, this soup is not only delicious but also hearty and satisfying.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
- 2 large poblanos, roasted and diced
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup tortilla strips (for topping)
- Fresh cilantro, lime wedges, and avocado for garnish
Let’s Get Cooking
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In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the minced garlic and cook for an additional minute until fragrant.
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Stir in the diced poblanos, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes.
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Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
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Add the chicken breasts and reduce the heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through.
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Remove the chicken, shred it with two forks, and return it to the pot along with the corn and black beans. Simmer for an additional 5 minutes.
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Serve hot, topped with crispy tortilla strips, fresh cilantro, avocado slices, and a squeeze of lime.
My Pro Tips
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For an extra smoky flavor, try adding a chipotle pepper in adobo sauce to the soup.
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If you prefer a vegetarian version, substitute the chicken with roasted vegetables or tofu.
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Make it ahead of time! This soup tastes even better the next day as the flavors meld together.
What to Serve With It
- Warm cornbread or crusty bread
- A fresh green salad with lime vinaigrette
- Chilled margaritas or a light beer
- Chocolate flan for dessert
FAQs
Q: Can I freeze this soup?
A: Yes! This soup freezes well. Just make sure to leave out the toppings until you’re ready to serve.
Q: How can I make it spicier?
A: Add more chili powder or include some diced jalapeños for an extra kick!
The Heart of the Dish
This Poblano Chicken Tortilla Soup is more than just a recipe; it’s a celebration of flavors and memories. Each bowl is a reminder of family, warmth, and the joy of sharing a meal together. I hope it brings you as much comfort and happiness as it has brought to my family.
Your Turn
I invite you to try this recipe in your own kitchen! Feel free to tweak it to your liking and share your experiences. I’d love to hear how it turns out for you!
Poblano Chicken Tortilla Soup With Smoky Heat and Crunchy Toppings
Ingredients
- 2 large poblano peppers, roasted and diced
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Roast the poblano peppers over an open flame or in a broiler until charred. Place them in a plastic bag to steam for 10 minutes, then peel and dice.
- In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, cooking until soft.
- Add the chicken breasts to the pot and brown on both sides.
- Pour in the chicken broth, diced tomatoes, roasted poblano peppers, cumin, and smoked paprika. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- In a separate skillet, fry the tortilla strips until crispy.
- Serve the soup hot, garnished with shredded cheese, diced avocado, chopped cilantro, crispy tortilla strips, and lime wedges.
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