Savory Poblano Chicken Tortilla Soup: A Spicy Delight

Introduction

Hey there! I’m Jenny, and today I’m thrilled to share my favorite recipe for Poblano Chicken Tortilla Soup. This dish is a delightful blend of flavors and a warm hug in a bowl. As a busy mom and passionate home cook, I know how important it is to have easy and delicious meals on hand. This soup not only satisfies your cravings but is also a fantastic way to bond with your loved ones in the kitchen.

Living in New Jersey, I draw inspiration from the changing seasons and the fresh ingredients they bring. Each bite of this soup is like a celebration of those vibrant flavors!

Ingredients

Here’s what you’ll need to whip up this Poblano Chicken Tortilla Soup:

• 2 cups cooked chicken, shredded
• 3 medium poblano peppers, roasted and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Crushed tortilla chips, for topping

Timing

This recipe can be prepared in about 30 minutes, making it a quick option for busy weeknights. Here’s how the timing breaks down:

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Step-by-Step Instructions

Let’s get cooking! Here’s how you can make this Poblano Chicken Tortilla Soup step by step:

Step 1: Roast the Poblano Peppers

Start by roasting the poblano peppers. You can do this on the stovetop over an open flame or in the oven. Simply place them on a baking sheet and roast until the skins are charred. Once roasted, let them cool, then peel, seed, and dice the peppers.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. This usually takes about 5 minutes. Then, add the minced garlic and sauté for another minute.

Step 3: Combine the Ingredients

Next, stir in the roasted poblano peppers, shredded chicken, diced tomatoes, black beans, chicken broth, cumin, chili powder, salt, and pepper. Mix everything well and bring it to a simmer.

Step 4: Let it Simmer

Allow the soup to simmer for about 15 minutes. This is where all the flavors meld together, creating a rich and delicious broth.

Step 5: Serve with Toppings

Once done, ladle the soup into bowls and top with crushed tortilla chips and fresh cilantro. It’s a spicy delight that everyone will love!

Nutritional Information

Here’s a quick glance at the nutritional benefits of this Poblano Chicken Tortilla Soup:

• Calories: Approximately 300 per serving
• Protein: 25g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 8g

This soup is not only delicious but also packed with nutrients, making it a great choice for your family meals.

Healthier Alternatives

If you’re looking for ways to lighten up this Poblano Chicken Tortilla Soup, here are a few suggestions:

• Use low-sodium chicken broth to reduce sodium content.
• Replace shredded chicken with beans for a vegetarian option.
• Opt for baked tortilla chips instead of fried for a healthier crunch.

Serving Suggestions

This soup is incredibly versatile! Here are some serving ideas:

• Pair it with a fresh garden salad for a complete meal.
• Serve with warm corn tortillas or crusty bread on the side.
• Add a dollop of sour cream or Greek yogurt for creaminess.

Common Mistakes to Avoid

As a passionate cook, I’ve learned a few things the hard way. Here are some common mistakes to avoid when making Poblano Chicken Tortilla Soup:

• Skipping the roasting step for the poblanos. This adds depth of flavor!
• Not letting the soup simmer long enough. Give those flavors time to shine.
• Overloading on spices. Always taste as you go!

Storage Tips

If you have leftovers—which I doubt because it’s so good!—here’s how to store them:

• Allow the soup to cool completely before transferring it to an airtight container.
• It can be stored in the refrigerator for up to 3 days.
• For longer storage, freeze in portions for up to 3 months. Just thaw and reheat when ready to enjoy!

Conclusion

In conclusion, this Poblano Chicken Tortilla Soup is a must-try recipe that combines flavor, ease, and family bonding. It’s perfect for any occasion, whether you’re cozying up on a chilly evening or celebrating with friends. I hope you enjoy making it as much as my family and I do!

FAQs

Can I use frozen chicken in this recipe?

Yes! Just make sure to fully cook the chicken before shredding it. It can be added directly to the pot with the broth.

Can I make this soup in advance?

Absolutely! It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready.

Is there a vegetarian version of this soup?

Yes! Simply replace the chicken with additional beans or lentils, and use vegetable broth instead of chicken broth.

Final Thoughts

Thank you for joining me today! Cooking is a journey, and I’m so glad to share mine with you. If you try this Poblano Chicken Tortilla Soup, let me know how it turns out. Your feedback means the world to me. Happy cooking!

Print