The Best Poblano Chicken Tortilla Soup From Scratch Recipe

If you’re craving a cozy, vibrant, and downright delicious bowl of comfort, you have to try The Best Poblano Chicken Tortilla Soup From Scratch Recipe. This soup perfectly balances smoky poblanos, tangy tomatillos, tender shredded chicken, and crispy tortilla strips that add that irresistible crunch. It’s bursting with Mexican-inspired flavors that come together in a way that feels both fresh and deeply satisfying, making every spoonful a celebration of bold, hearty goodness crafted from simple, wholesome ingredients.

Ingredients You’ll Need

Gathering the right ingredients is key to making The Best Poblano Chicken Tortilla Soup From Scratch Recipe truly shine. Each component plays a crucial role—from adding smoky depth and fresh zest to building a rich, comforting texture.

• 1 medium white onion, diced: Adds a mild sweetness while creating a flavorful base.
• 4 cloves garlic, finely minced: Brings aromatic warmth to the broth.
• 4 poblano peppers, seeded and chopped: The star ingredient that gives the soup a smoky, earthy kick.
• 10 tomatillos, chopped: Provides subtle tartness that brightens the soup.
• 1 small jalapeño, seeded and chopped: Adds gentle heat without overpowering the flavors.
• 2 tbsp tomato paste (or 2-3 campari tomatoes, diced): Deepens the savoriness and enhances the color.
• 1-2 tbsp apple cider vinegar (or white vinegar, if needed): Adds acidity to balance the richness.
• 2 tsp cumin: Offers warm, earthy spice that ties all the flavors together.
• 1 tsp chili powder: Adds complexity and subtle heat.
• 1 tsp Mexican oregano: Lends a bright, herbaceous note unique to Mexican cooking.
• 2 tbsp avocado oil: Perfect for sautéing with a high smoke point and mild flavor.
• Salt and black pepper to taste: Essential seasonings that bring out each ingredient’s best.
• 1 lime, juiced: A splash of fresh citrus to enliven the soup.
• 48 oz chicken broth (6-7 cups): The savory liquid base that makes the soup hearty and comforting.
• 1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor): Provides tender protein and richness.
• Optional: 1 bay leaf for simmering: Adds subtle herbal depth to the broth.
• 1 bag corn tortillas, cut into strips: For frying into crispy, golden tortilla strips to top the soup.
• Avocado oil for frying: Ensures crispy tortilla strips without overpowering flavor.
• Optional toppings: Lime wedges, tortilla chip strips or freshly fried tortilla strips, ⅓ cup green onions, diced, ½ cup fresh cilantro, chopped, diced avocado, crumbled queso fresco, sour cream—these bring freshness, texture, and creaminess to each bowl.

How to Make The Best Poblano Chicken Tortilla Soup From Scratch Recipe

Step 1: Prep the Ingredients

Start by deseeding and chopping the poblano peppers and jalapeño to control the heat level perfectly. Then give the tomatillos a rough chop, mince the garlic finely, and dice the onion. Having everything prepped and ready will make the cooking process smooth and enjoyable.

Step 2: Sauté the Vegetables

Heat the avocado oil in a large pot over medium heat, then add the poblano, jalapeño, tomatillos, garlic, and onion. Sauté these ingredients for about 12 to 15 minutes until they soften and their vibrant aromas fill your kitchen. This step develops the foundational flavors that make this soup exceptional.

Step 3: Blend the Soup Base

Once the vegetables are perfectly sautéed, remove them from the pot and blend until completely smooth. This step creates a silky, flavorful green base that’s both rustic and refined. Pour it back into the pot and get ready to layer in the spices.

Step 4: Add Spices and Tomato Paste

Stir in the tomato paste along with cumin, chili powder, and Mexican oregano. Sauté this fragrant mixture for another 5 to 7 minutes to deepen the flavors even more, allowing the spices to bloom and the tomato paste to bring a beautiful richness and color.

Step 5: Add Chicken and Broth

Pour in the chicken broth and nestle in the chicken breasts. Toss in a bay leaf if you’re using it for added herbal notes. Bring everything to a simmer and let it cook gently for 20 to 25 minutes, so the chicken becomes tender and the flavors meld together beautifully.

Step 6: Shred the Chicken

Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup—this ensures each bite is packed with juicy, flavorful meat.

Step 7: Simmer and Season to Perfection

Let the soup simmer for another 10 to 15 minutes to marry all the flavors. Then taste and adjust with salt, pepper, and a generous squeeze of lime juice. That bright citrus note is essential to balance the smoky, savory broth.

Step 8: Prepare Crispy Tortilla Strips

While the soup is simmering, heat avocado oil in a separate pan and fry the tortilla strips until they turn crispy and golden brown. Drain them on paper towels to remove excess oil—these crunchy bits add an essential texture contrast to your soul-warming soup.

Step 9: Serve and Enjoy!

Ladle the soup into bowls and pile on your favorite garnishes. Tortilla strips, diced avocado, fresh cilantro, green onions, crumbled queso fresco, and a dollop of sour cream turn this humble soup into a festive, flavorful feast.

How to Serve The Best Poblano Chicken Tortilla Soup From Scratch Recipe

Garnishes

Garnishes truly elevate The Best Poblano Chicken Tortilla Soup From Scratch Recipe, making every bowl inviting and colorful. Pile on crispy tortilla strips for crunch, diced avocado for creaminess, fresh cilantro for brightness, and queso fresco for a tangy, salty touch. Don’t forget a squeeze of lime to add zing and sour cream for that luscious, cooling finish.

Side Dishes

This soup pairs beautifully with warm corn tortillas or a simple Mexican street corn salad to keep the meal balanced and festive. A light side salad with a citrus vinaigrette can also complement the soup’s smoky and tangy flavors without weighing you down.

Creative Ways to Present

For a party or family dinner, serve The Best Poblano Chicken Tortilla Soup From Scratch Recipe in individual mason jars or rustic bowls. Set up a toppings bar with all your garnishes in small bowls, letting everyone customize their own soup. It turns a comforting classic into a fun, interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen as it sits, making for a delicious next-day meal. Keep the toppings separate and add fresh before serving.

Freezing

You can freeze this soup for up to 3 months by transferring it into freezer-safe containers. For best results, freeze the soup without tortilla strips or fresh garnishes to keep textures from getting soggy. Thaw overnight in the fridge before reheating.

Reheating

Warm your soup gently over medium-low heat on the stove, stirring occasionally until heated through. Add a splash of chicken broth or water if it’s thickened too much. Top with freshly fried tortilla strips and fresh garnishes once reheated for the perfect bowl.

FAQs

Can I make this soup vegetarian?

Absolutely! Substitute the chicken broth with vegetable broth and omit the chicken. You can add black beans or corn for added protein and texture to keep the soup hearty and satisfying.

How spicy is The Best Poblano Chicken Tortilla Soup From Scratch Recipe?

The heat level is mild to moderate, thanks to deseeding the poblanos and jalapeño. If you prefer more spice, keep the seeds or add an extra jalapeño. If you want less heat, reduce the jalapeño or skip it altogether.

Can I use rotisserie chicken instead of raw chicken breasts?

Yes! Using pre-cooked rotisserie chicken is a great time-saver. Add it after blending the base and simmering the soup, just long enough to warm through without overcooking.

What can I use instead of tomatillos?

If you can’t find tomatillos, try using a combination of green tomatoes and a splash of lime juice to mimic their tangy brightness. However, tomatillos have a unique flavor that is worth seeking out if you can.

How do I get the tortilla strips crispy but not greasy?

Fry the tortilla strips in hot avocado oil in small batches, making sure the oil temperature stays consistent. Drain thoroughly on paper towels, and avoid overcrowding the pan to prevent sogginess.

Final Thoughts

If you’re searching for a vibrant, comforting, and utterly delicious soup that you can proudly say you made from scratch, this The Best Poblano Chicken Tortilla Soup From Scratch Recipe is exactly what you need. It combines simple ingredients with thoughtful techniques to deliver bold flavors, beautiful textures, and heartwarming satisfaction. Grab your ladle and give it a try—you won’t be disappointed!

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