Chicken poblano tortilla soup seasoned with poblano, onion, carrot, onions, and tomatoes can be made in under 30 minutes with the help of a store-bought rotisserie chicken.
Topped with crispy fried tortilla strips, avocado, cilantro, and lime chicken poblano tortilla soup hits the spot.
Hace frio y’all.
Gimme me all the sopa, sopita and caldo.
Nothing warms you quicker than a steaming bowl of soup and ready to ladle, top in under 30 minutes.
Count me in.
INGREDIENTS NEEDED TO MAKE THS RECIPE
olive oil
onion
carrot
poblano pepper
chicken broth
salt
black pepper
diced tomatoes
corn tortillas
shredded chicken
For serving:
avocado, diced
lime wedges
cilantro
tortilla strips
TIPS ON HOW TO MAKE CHICKEN POBLANO TORTILLA SOUP
I fry my tortilla strips in Dutch oven first before making the soup. Add additional oil to fry tortilla strips, then use remaining oil to begin sautéing your veggie. No need to dirty another pan, and the oil is infused with warmth from frying the tortillas which adds amazing flavor to your soup.
I prefer to use yellow corn tortillas when frying – they are bit sturdier than white corn tortillas and have a deep rich flavor. Leave your tortillas out overnight before making this soup to dry/stale a bit for easier frying.
Be sure to salt your strips once you remove from frying – salt with adhere better while tortillas are hot.
Also, be sure to fry an additional bunch – a handful for garnishing, a handful for snacking on while you make soup.
This recipe calls for shredded chicken – If you don’t have leftover shredded chicken already in the fridge for this recipe, add one to your grocery list or pick up a rotisserie chicken on your way home from work.
If I have time the evening before while making dinner or cleaning up kitchen I will chop, dice vegetables to have ready for the next day. Store covered in fridge until ready to use.
Heat a Dutch oven over medium-high heat add oil, enough to lightly fry tortilla strips.
Lightly fry tortilla strips, place on paper towel to drain, season with salt while still heat from frying.
Add additional oil to pan if needed.
Add onion, carrot, and poblano; sauté 8 minutes.
Add broth, salt, black pepper, and tomatoes. I used Mexican style diced tomatoes for this recipe. Mexican styled diced tomatoes are so versatile, seasoned with oregano, cumin and sometimes chiles they add a punch to all my dishes. I always have a few cans in my pantry to add to soups, queso, caldo or sopita.
Bring to a boil over high heat.
Crush handful of tortilla chips; add to broth mixture. Adding tortilla chips to soup helps to thicken the soup a bit, and adds amazing flavor.
Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
Stir in shredded chicken, simmer a few minutes until chicken is warmed through.
Serve with avocado, lime wedges, cilantro, and tortilla strips.
Store leftovers in fridge for up to four days, but seriously we loved this soup so much we finished the pot in two days. Delicious for dinner, even tastier for lunch the next day – leftovers rock!
- olive oil
- 1½ cups onion chopped
- 1 cup chopped carrot
- 1 poblano pepper stem and seed removed, finely chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 14.5-oz. can Mexican style diced tomatoes, undrained
- Corn tortillas sliced into strips
- 2 cups shredded chicken
- For serving:
- avocado diced
- lime wedges
- cilantro
- tortilla strips
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Heat a Dutch oven over medium-high heat add oil, enough to lightly fry tortilla strips.
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Fry tortilla strips, place on paper towel to drain, season with salt while still hot from frying.
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Add additional oil to pan if needed.
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Add onion, carrot, and poblano; sauté 8 minutes.
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Add broth, salt, black pepper, and tomatoes; bring to a boil over high heat.
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Crush handful of tortilla chips; add to broth mixture.
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Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
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Stir in shredded chicken, simmer a few minutes until chicken is warmed through.
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Serve with avocado, lime wedges, cilantro, and tortilla strips.
Serves 6
recipe adapted from Cooking Light,
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