Easy Chicken and Poblano Pepper Soup
I am a huge fan of chicken tortilla soup. And so are all of you! My chicken tortilla soup recipe has been a fan favorite for nearly a decade. Because I can never just leave anything alone, I created a new version of chicken tortilla soup with amped up flavor thanks to roasted poblano peppers and tomatillos. The two ingredients add richness of flavor and a smoky depth that makes the soup feel hearty and cozy. I used similar spices and seasonings that you’ll find in my original recipe. If it ain’t broke. This chicken poblano soup recipe is easy to make and as long as you move along, you can get it done in 30 minutes. Plus, it’s naturally gluten-free and I think the soup is on the healthier side because of all the vegetables.
Ingredients in Chicken Poblano Soup
To make chicken and roasted poblano soup, you’ll need the following ingredients:
Tomatillos Poblano peppers Olive oil Yellow onion Garlic Chicken broth Diced tomatoes (fire-roasted or plain) Cooked shredded chicken Corn Chili powder Cumin Smoked (or regular) paprika Salt and pepper Tortilla chips or strips, for garnishing
How to Roast Poblano Peppers and Tomatillos
Roasting poblano peppers is extremely easy! Along with the poblanos, you’re going to want to roast four tomatillos. Tomatillos look like green tomatoes with husks on that you can easily remove. In order to roast the poblano peppers, do the following: Tip: You may want to remove the tomatillos early since they will likely darken quicker than the poblanos.
How to Make Chicken Poblano Soup
After you’ve got your poblano peppers roasted and sliced and the tomatillos have been blended, you’re ready to move on. Tip: To save time, don’t wait to actually to start the soup once you get the poblanos and tomatillos roasting in the oven. Move right onto making the soup so you’re not standing idle and wasting time!
Garnishes to Try
Now that you’ve made a pot of delicious chicken and poblano pepper soup, you’re ready to serve and garnish! The garnishing options for chicken poblano tortilla soup are just that — options. I am a firm believer in plenty of avocado, cilantro, lime, and crema with my tortilla soup because all the flavors are so harmonious, but mix and match the garnishes based on what you have on hand. Mexican crema is thinner than American sour cream and many well-stocked markets have it, but if you can’t find it, sour cream is fine.
How to Make Tortilla Chips for Garnishing
While you could of course use store-bought tortilla chips to top your chicken poblano soup, homemade tortilla chips are so easy! Follow these easy steps: Tip: I wrote a detailed post on how to make Baked Tortilla Chips with extra seasoning and flavor ideas. Or see my Easy 30-Minute Homemade Chicken Tortilla Soup recipe for another twist on homemade tortilla strips rather than chips.
Are Poblano Peppers Hot?
No, poblanos are very low on the Scoville scale (which measures the spiciness of chiles). They are much milder than, say, a jalapeño. Plus, you are deseeding them, essentially removing even more of the “heat.” For anyone wanting to make this poblano pepper recipe spicier, I have a few suggestions:
Add a couple shakes of cayenne pepper Don’t be meticulous deseeding the poblanos Add a small serrano chile to the oil and onion and saute them together
Can the Poblano Peppers Be Substituted?
A poblano pepper substitute you could use in a pinch are canned diced green chiles. However, since the poblanos are a key flavor component in the soup, I recommend using and roasting fresh poblano peppers and not using canned green chiles.
What Kind of Chicken Should I Use?
When it comes to chicken for chicken soup, I always use store bought rotisserie chicken that I shred quickly. My grocery store even sells their own rotisserie chickens, already shredded in plastic containers in the deli area which is another time saver. However, if you have leftover grilled chicken, baked chicken, or want to poach some fresh chicken for the soup and then shred it, by all means go for it.
How to Store Chicken Poblano Soup
I always say that when there are tomatoes and red sauce involved, the flavors marry and the dish tastes more scrumptious in the coming days. Whether we are talking about lasagna or chicken and roasted poblano soup, it’s just the way it is and this soup may taste even better the next day! It will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Being that there is no cream or dairy in it, it freezes, thaws, and reheats perfectly.
Tips for the Best Chicken and Roasted Poblano Soup
Pay attention to the steps going on. You’ve got vegetables under the broiler and then if you’re doing homemade tortilla chips you’ll have them in the oven baking, while the soup is simmering on the stove. Totally manageable, but just read ahead to your next steps so you’re not wasting time. If you want to be extra, a fun tip is to grill your corn before adding it to the soup. Simply olive oil it well, add it to your grill grates, and flip every 2 to 3 minutes until all sides have charred evenly before shaving it off the ear.
This isn’t necessary and you can use frozen or canned corn. Trader Joe’s tends to have intriguing options in their frozen corn lineup, including grilled and fire-roasted, either of which would be great. I used fire-roasted tomatoes and added a fair amount of chili powder so there’s flavor, a little kick, but the soup overall is definitely not spicy. To tone down all spiciness, use regular canned diced tomatoes rather than fire-roasted and just one tablespoon of chili powder.
More Easy Chicken Soup Recipes:
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