Description
Rich and savory, Poblano Chicken Tortilla Soup features smoky poblano peppers and tender chicken in a fragrant broth. Topped with crunchy tortilla strips, fresh cilantro, and a hint of lime, this easy recipe is perfect for busy weeknights. Its vibrant flavors and customizable toppings make it a delightful dish for gatherings or cozy dinners at home. Experience the warmth and comfort of this delicious soup that brings a touch of nostalgia with every spoonful.
Ingredients
- 3 Poblano Peppers, roasted
- 2 Boneless, skinless Chicken Breasts, diced
- 1 Medium Onion, chopped
- 3 Garlic Cloves, minced
- 4 cups Low-sodium Chicken Broth
- 1/4 cup Fresh Cilantro, chopped
- 2 tablespoons Fresh Lime Juice
- 1 cup Tortilla Strips
- 1 Avocado, diced
Instructions
- Preheat your oven to 400°F (200°C).
- Place washed poblano peppers on a baking sheet lined with parchment paper.
- Roast them in the oven for about 20-25 minutes until their skins are blistered and charred.
- Remove them from the oven and place them in a bowl covered with plastic wrap for about 10 minutes.
- Chop one medium onion and mince three garlic cloves finely while your peppers cool.
- Dice your roasted poblano peppers after peeling off their skins.
- Cut two boneless chicken breasts into bite-sized chunks and season them with salt and pepper.
- In a large pot over medium heat, add two tablespoons of olive oil.
- Once hot, sauté chopped onions until they become translucent (about 5 minutes).
- Add minced garlic and sauté for another minute until fragrant but not browned.
Notes
Storage: Allow the Poblano Chicken Tortilla Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in portions for up to 3 months. Just be sure to leave out the tortilla strips and avocado until serving to maintain their texture.
Reheating: To reheat the soup, simply transfer it to a saucepan and warm it over medium heat until heated through. If using frozen soup, thaw it in the refrigerator overnight before reheating. Stir in a little water or chicken broth if the soup has thickened during storage.
Serving: Ladle the hot soup into bowls and top with fresh diced avocado, tortilla strips, chopped cilantro, and an extra squeeze of lime juice for brightness. Serve it alongside lime wedges for an added zesty touch.
Chef’s Tip: For an extra depth of flavor, consider adding a pinch of smoked paprika or cumin while sautéing the onions and garlic. This will enhance the smoky notes from the roasted poblano peppers and elevate the overall taste of your soup.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 0
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 0
- Protein: 22g
- Cholesterol: 0