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tortilla soup recipe in under 30 minutes

Chicken Poblano Tortilla Soup

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.
Author Vianney Rodriguez


  • olive oil
  • 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


  1. Heat a Dutch oven over medium-high heat add oil, enough to lightly fry tortilla strips.
  2. Fry tortilla strips, place on paper towel to drain, season with salt while still hot from frying.

  3. Add additional oil to pan if needed.
  4. Add onion, carrot, and poblano; sauté 8 minutes.
  5. Add broth, salt, black pepper, and tomatoes; bring to a boil over high heat.
  6. Crush handful of tortilla chips; add to broth mixture.
  7. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes.
  8. Stir in shredded chicken, simmer a few minutes until chicken is warmed through.
  9. Serve with avocado, lime wedges, cilantro, and tortilla strips.

Recipe Notes

Serves 6