Chicken Poblano Tortilla Soup
Nov 16, 2024 11:23 AM
This delicious Chicken Poblano Tortilla Soup is loaded with healthy veggies, tender chicken and fabulous southwestern flavor! It's wonderful for lunch or dinner and reheats beautifully!
This Chicken Poblano Tortilla Soup recipe has been in the making for the past month or so. It all started earlier this fall, when my kid was gifted with a huge bag of jalapenos, poblanos and various other chili peppers and offered me some of her bounty.
Hmmm, how about a new soup recipe featuring poblanos? It didn't take long and I was pulling out the chicken broth, corn tortillas, veggies, spices and herbs and the soup pot.
If you google "tortilla soup" you'll find a plethora of recipes... to be precise, 51,100,000 results! Most of them, to me, are just glorified chicken soups with chili powder, cumin and a few other Southwestern spices. Granted these soups are often topped with some type of tortilla chips or strips.
This Chicken Poblano Tortilla Soup is different. It actually has TORTILLAS in the ingredient list. Yep, corn tortillas are diced small and added to the soup before a slow simmer. While the soup simmers away, the tortillas "melt" into the soup, creating a fabulous layer of tortilla flavor that you won't find in most of the other 51,100,000 Google hits!
Ingredients:
For the shredded, pulled chicken
- 1 ½-2 pounds bone-in chicken breast halves, 2 whole breasts
For the corn tortillas
- 8 6- inch corn tortillas
For the soup
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, diced small
- 2 medium poblano peppers, seeded and diced small (about 7-8 ounces in total)
- 1 large yellow bell pepper, diced small
- 3 cloves garlic, finely minced
- 2 teaspoons smoked paprika
- 2 teaspoons coriander
- 1 ½ teaspoon cumin
- 1-3 teaspoons mild chili powder, more or less, to taste
- 8 cups low-sodium chicken broth
- 28- ounce can of crushed tomatoes, fire-roasted, if possible
- 15- ounce can fire fire-roasted tomatoes
- 2 cups carrots, diced small
- 2 tablespoons honey
- 2 teaspoons dry oregano
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon baking soda
- tortilla strips, sour cream or Greek yogurt, shredded cheese, diced avocado, lime wedges, for garnish, if desired
Prep Time:
30 minutes
Total Time:
30 minutes
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