If you’re looking for a soul-warming, flavor-packed soup that truly celebrates everything you love about Tex-Mex, look no further than The Best Poblano Chicken Tortilla Soup From Scratch. Brimming with tender chicken, fire-roasted poblanos, and a vibrant array of garnishes, each spoonful offers a perfect balance of smoky, tangy, and comforting tastes. This recipe is easy enough for a cozy weeknight dinner but special enough to impress a crowd. Trust me, once you try it, you’ll find yourself craving this irresistible soup all year long!

The Best Poblano Chicken Tortilla Soup From Scratch Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients: this lineup isn’t complicated, but every single one makes an impact. Each ingredient brings a special note to the symphony of flavors, from the deeply savory base to those fresh, crunchy toppings.

Olive oil: Adds richness and helps to sauté your aromatics to golden perfection.
Onion (1 large, chopped): Provides sweetness and depth as the flavor backbone of the soup.
Garlic (3 cloves, minced): Delivers that signature savory kick we all crave in homemade soups.
Poblano peppers (2 medium, seeded and chopped): Brings a gentle heat and smoky, earthy complexity that makes this soup shine.
Jalapeño pepper (1, seeded and chopped, optional): Offers extra warmth—add this if you like a spicy edge!
Ground cumin (1 teaspoon): Adds a nutty, toasty undertone that rounds out the flavors beautifully.
Chili powder (1 teaspoon): For that signature bold Tex-Mex color and a pleasant kick.
Smoked paprika (1/2 teaspoon): Gives the soup a subtle smokiness and gorgeous color.
Chicken stock (6 cups): Forms a rich and hearty base for the soup—use homemade or store-bought.
Diced tomatoes (1 can, 14 oz): These add acidity and sweetness to balance the spices.
Tomato paste (1/4 cup): Intensifies the tomato flavor and thickens the broth for that luscious, satisfying consistency.
Boneless skinless chicken (1 1/2 lbs, breasts or thighs): Makes the soup satisfyingly meaty and hearty—choose thighs for richer flavor.
Salt (1 teaspoon): Essential for bringing all the flavors together.
Black pepper (1/2 teaspoon): Delivers a bit of background warmth to the broth.
Corn kernels (1 cup, fresh or frozen): Adds cheerful pops of sweetness and golden color.
Black beans (1 can, 15 oz, drained and rinsed): Lends creaminess, protein, and heartiness to every bowl.
Fresh lime juice (from 1 lime): Brightens the soup, making every spoonful fresh and lively.
Fresh cilantro (1/4 cup, chopped): Brings garden-fresh, herbaceous flavor to finish the dish.
Tortilla strips, avocado slices, shredded cheese, and sour cream: These are your go-to garnishes for crunch, creaminess, and customizable fun.

How to Make The Best Poblano Chicken Tortilla Soup From Scratch

Step 1: Sauté the Aromatics and Peppers

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, stirring occasionally until the onion softens and turns translucent. Next, mix in the minced garlic, chopped poblano peppers, and jalapeño (if using); give it a couple of minutes more until your kitchen smells incredible and everything looks just a bit softened.

Step 2: Toast the Spices

Stir in the cumin, chili powder, and smoked paprika. Let the spices cook with the veggies for about a minute. This step really wakes up their flavors and gives the soup that signature fragrant and slightly smoky depth that sets The Best Poblano Chicken Tortilla Soup From Scratch apart from others.

Step 3: Add the Broth, Tomatoes, and Chicken

Pour in the chicken stock, the can of diced tomatoes (juices and all), and the tomato paste. Give it a good stir to fully dissolve the paste. Nestle the chicken breasts or thighs right into the liquid, then sprinkle in the salt and pepper. Bring everything up to a boil to kickstart the flavors.

Step 4: Simmer Until Chicken is Tender

Reduce the heat to low, pop a lid on your pot, and let the soup simmer for about 25 minutes. This gives the chicken time to cook gently and soak up all those bold flavors while keeping it wonderfully juicy and tender.

Step 5: Shred the Chicken and Build the Soup

When the chicken is cooked through, fish it out onto a plate. Using two forks, shred the meat while it’s still warm. Slide the shredded chicken right back into the pot, then add the corn, black beans, fresh lime juice, and chopped cilantro. Simmer everything for a final 5 minutes so the flavors can brighten and mingle.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and go wild with toppings—pile on crispy tortilla strips, creamy avocado slices, a generous sprinkle of shredded cheese, and a dollop of cool sour cream. With these final touches, you’re officially serving The Best Poblano Chicken Tortilla Soup From Scratch in all its glory!

How to Serve The Best Poblano Chicken Tortilla Soup From Scratch

Garnishes

The true joy of this soup is customizing every bowl with your favorite garnishes. I always recommend a handful of crunchy tortilla strips, which soak up the broth without losing their satisfying bite. Creamy avocado, shredded cheese (cheddar or Monterey Jack are perfect), and a swirl of sour cream each add their own touch of luxury—don’t be shy, pile them on!

Side Dishes

While The Best Poblano Chicken Tortilla Soup From Scratch could absolutely stand alone, it’s even more festive with a few sides. A basket of warm, fluffy cornbread or a platter of cheese quesadillas brings a little extra heartiness. Or, serve with a bright chopped salad tossed in lime vinaigrette to lighten things up between those savory, spicy bites.

Creative Ways to Present

If you want to go beyond the classic, serve the soup in wide shallow bowls and build a “garnish board” for everyone to mix and match toppings. For parties, set out small cups of soup as appetizers with mini tortilla chip skewers. However you present it, the vibrant colors make The Best Poblano Chicken Tortilla Soup From Scratch a showstopper on any table!

Make Ahead and Storage

Storing Leftovers

Once your soup has cooled to room temperature, transfer it to airtight containers. It will stay fresh and delicious for up to 4 days in the refrigerator, making it perfect for easy lunches or a comforting dinner on the fly. Keep garnishes like tortilla strips and avocado separate until ready to serve so they stay crisp and fresh.

Freezing

The Best Poblano Chicken Tortilla Soup From Scratch also freezes beautifully! Let the soup cool completely, then ladle it into freezer-safe containers or resealable bags (be sure to leave a bit of room for expansion). It’ll keep its deep, bold flavor for up to 3 months. Thaw overnight in the fridge for best texture and taste.

Reheating

To reheat, gently warm your soup on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re in a hurry, microwaving individual portions works great—just cover the bowl and stir halfway through. Add fresh garnishes after reheating to keep every bowl vibrant and satisfying.

FAQs

Can I make The Best Poblano Chicken Tortilla Soup From Scratch in a slow cooker?

Absolutely! Sauté your aromatics first, then transfer everything to your slow cooker except the lime juice, cilantro, and garnishes. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add lime juice and cilantro just before serving for maximum freshness.

Is it better to use chicken breasts or thighs?

Both work beautifully, but chicken thighs tend to be a bit juicier and more flavorful, especially after simmering. If you prefer a lighter taste or leaner meat, chicken breasts will still yield an excellent result in The Best Poblano Chicken Tortilla Soup From Scratch.

How spicy is this soup?

The best part about The Best Poblano Chicken Tortilla Soup From Scratch is how customizable the spice is. Poblanos are generally mild, but you can skip the jalapeño for a gentler soup, or double it for a fiery bowl!

Do I have to roast the poblano peppers?

Roasting poblanos first deepens their flavor and adds extra smokiness, which truly elevates the soup. It’s a delicious step, but if you’re short on time, simply chopping and sautéing them directly will still give you a fantastic result.

Can I make this recipe vegetarian?

Yes, and it will still be hearty and satisfying! Swap in vegetable broth, leave out the chicken, and add extra beans, corn, or even chopped zucchini. Garnish with plenty of cheese and avocado for richness.

Final Thoughts

You owe it to yourself to try The Best Poblano Chicken Tortilla Soup From Scratch at least once. It’s a bowl full of comfort, color, and just the right amount of spice—and I promise, it’ll bring a little spark of joy to your table, whether you’re serving it for a quiet night in or sharing with friends. Happy cooking and even happier eating!

The Best Poblano Chicken Tortilla Soup From Scratch Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This recipe for the Best Poblano Chicken Tortilla Soup From Scratch is a hearty and flavorful dish that brings together the smokiness of poblano peppers with tender chicken, corn, and black beans in a rich broth. Topped with crunchy tortilla strips, creamy avocado, and tangy sour cream, this soup is a comforting meal perfect for any occasion.

Ingredients

Scale

Broth:

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped (optional for extra heat)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
6 cups chicken stock
1 can (14 oz) diced tomatoes
1/4 cup tomato paste

Soup:

1 1/2 lbs boneless, skinless chicken breasts or thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
juice of 1 lime
1/4 cup fresh cilantro, chopped

For Serving:

tortilla strips
avocado slices
shredded cheese
sour cream

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Instructions

Prepare the Broth: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, poblano peppers, and jalapeño. Add cumin, chili powder, and smoked paprika. Pour in chicken stock, diced tomatoes, and tomato paste.
Cook the Soup: Add chicken, salt, and pepper. Bring to a boil, then simmer for 25 minutes. Remove chicken, shred, and return to pot. Stir in corn, black beans, lime juice, and cilantro. Simmer for 5 more minutes.
Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, and sour cream.