Ingredients
Scale
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
Instructions
- Roast the poblano peppers until charred, then peel, seed, and dice them.
- In a large pot, heat olive oil, sauté onion until translucent, then add garlic.
- Combine roasted peppers, chicken, tomatoes, beans, broth, cumin, chili powder, salt, and pepper, and bring to a simmer.
- Let the soup simmer for about 15 minutes to meld flavors.
- Serve hot with crushed tortilla chips and fresh cilantro on top.
Notes
- Adjust seasoning to taste.
- For a milder soup, use fewer poblano peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free