Description

This vibrant and flavorful Poblano Chicken Tortilla Soup is made from scratch using roasted poblanos, fresh tomatillos, and tender chicken breasts simmered in a spiced chicken broth. Topped with crispy homemade tortilla strips, creamy avocado, fresh cilantro, and queso fresco, this soup offers a delightful balance of smoky, tangy, and savory flavors perfect for a comforting meal.

Ingredients

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Soup Base

1 medium white onion, diced
4 cloves garlic, finely minced
4 poblano peppers, seeded and chopped
10 tomatillos, chopped
1 small jalapeño, seeded and chopped
2 tbsp tomato paste (or 2-3 campari tomatoes, diced)
1-2 tbsp apple cider vinegar (or white vinegar, if needed)
2 tsp cumin
1 tsp chili powder
1 tsp Mexican oregano
2 tbsp avocado oil
Salt and black pepper to taste
1 lime, juiced
48 oz chicken broth (6-7 cups)
1.5 lbs boneless skinless chicken breasts (or bone-in for extra flavor)
Optional: 1 bay leaf for simmering

Tortilla Strips

1 bag corn tortillas, cut into strips
Avocado oil for frying

Optional Toppings

1 lime, cut into 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

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Instructions

Prep the Ingredients: Deseed and chop the poblano and jalapeño peppers. Chop the tomatillos, garlic, and onion to prepare for sautéing.
Sauté the Vegetables: In a large pot, heat the avocado oil over medium heat. Add the prepared poblanos, jalapeño, tomatillos, garlic, and onion. Sauté for 12-15 minutes until the vegetables are softened and aromatic.
Blend the Soup: Remove the sautéed vegetables from the pot and blend them until smooth to create a flavorful base. Return the blended mixture to the pot.
Add Spices and Tomato Paste: Stir in the tomato paste, cumin, chili powder, and Mexican oregano. Sauté the mixture an additional 5-7 minutes to deepen and marry the spices’ flavors.
Add Chicken and Broth: Pour in the chicken broth and add the chicken breasts to the pot. Include the optional bay leaf if desired. Bring to a simmer and cook for 20-25 minutes until the chicken is thoroughly cooked.
Shred the Chicken: Remove the chicken breasts from the pot, shred the meat using two forks for texture, and return the shredded chicken back into the soup to absorb the flavors.
Simmer and Season: Continue simmering the soup for another 10-15 minutes, then adjust seasoning with salt, black pepper, and lime juice to brighten the flavors.
Prepare Tortilla Strips: While the soup is simmering, heat avocado oil in a separate pan over medium heat. Fry the corn tortilla strips until they are crispy and golden brown. Drain them on paper towels to remove excess oil.
Serve: Ladle the soup into bowls and garnish generously with crispy tortilla strips, diced avocado, fresh cilantro, green onions, crumbled queso fresco, and a dollop of sour cream.
Finish with Lime Wedges: Serve each bowl with lime wedges on the side to add a fresh, tangy kick as desired.

Notes

Using bone-in chicken breasts can add extra depth of flavor to the broth.
If tomatillos are unavailable, you can substitute with green tomatoes, but tomatillos provide signature tanginess.
For a spicier soup, leave some seeds in the jalapeño or add additional chili powder.
Homemade tortilla strips elevate texture and flavor but store-bought tortilla chips can be used as a shortcut.
Adjust vinegar amount to balance acidity based on preference and produce freshness.
Leftover soup keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months.