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Easy Spicy Poblano Chicken Tortilla Soup

A bold and comforting soup made with roasted poblano peppers, shredded chicken, and classic tortilla soup toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts boneless skinless
  • 2 poblano peppers roasted and diced
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 cup corn kernels
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Roast poblano peppers until skins blister, peel them, remove seeds, and dice.
  2. Heat olive oil in a pot and brown the chicken breasts.
  3. Sauté onion and garlic until fragrant.
  4. Add chili powder, cumin, and smoked paprika and cook briefly.
  5. Add tomatoes, roasted poblanos, corn, and chicken broth.
  6. Simmer with chicken for about 20 minutes.
  7. Remove chicken, shred it, and return to the soup.
  8. Season with salt and pepper and serve with toppings.

Notes

Top with tortilla strips, avocado, cilantro, lime juice, and shredded cheese for the best flavor.