Chicken Poblano Tortilla Soup
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Chicken Poblano Tortilla Soup
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This delicious Chicken Poblano Tortilla Soup is loaded with healthy veggies, tender chicken and fabulous southwestern flavor! It's wonderful for lunch or dinner and reheats beautifully!
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Ingredients
For the shredded, pulled chicken:
- 1 ½-2 pounds bone-in chicken breast halves 2 whole breasts
For the corn tortillas:
- 8 6- inch corn tortillas
For the soup:
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion diced small
- 2 medium poblano peppers seeded and diced small (about 7-8 ounces in total)
- 1 large yellow bell pepper diced small
- 3 cloves garlic finely minced
- 2 teaspoons smoked paprika
- 2 teaspoons Coriander
- 1 ½ teaspoon cumin
- 1-3 teaspoons mild chili powder more or less, to taste (I like Mexene Chili Powder)
- 8 cups low-sodium chicken broth
- 28- ounce can of crushed tomatoes fire-roasted, if possible
- 15- ounce can fire fire-roasted tomatoes
- 2 cups carrots diced small
- 2 tablespoons honey
- 2 teaspoons dry oregano
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon baking soda
- tortilla strips, sour cream or Greek yogurt, shredded cheese, diced avocado, lime wedges for garnish, if desired
Instructions
For the shredded, pulled chicken:
- Bring a pot of unsalted water to a boil. When the water is bubbling, add the chicken, cover the pan and remove it from the heat. Allow to sit, undisturbed for 20 minutes.
- After 20 minutes, remove the chicken to a cutting board to cool. Discard the water.
- When the chicken is cool enough to handle, cut each breast into 1 ½-inch pieces, width-wise. Using your fingers or two forks, shred the chicken into bite-size pieces. Set aside or refrigerate if it will be more than 30 minutes before you use it.
For the corn tortillas:
- Stack the tortillas and cut them in half. Slice each half into thin strips, about ¼-inch wide, lengthwise. Now cut them thinly width-wise to create tiny ¼-inch diced tortillas. Set aside.
For the soup:
- Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and tilt the pan to coat the bottom. Add the onion, poblanos and bell pepper. Stir to combine and cook for 3-4 minutes or until softened.
- Add the garlic, smoked paprika, coriander, cumin and 1 teaspoon of the chili powder. Stir to combine and cook for another 2 minutes.
- Add the chicken or veggie broth, crushed tomatoes, diced tomatoes, carrots, honey, diced corn tortillas, honey, oregano, salt, pepper and baking soda. Stir well to combine.
- Bring to a boil and then reduce to a steady simmer. Cook, uncovered for 45 minutes. Taste and add additional chili powder and/or salt, if needed.
- Add the shredded chicken, stir and cook for another 1-2 minutes. Serve with tortilla strips, diced avocado, shredded cheese, sour cream or Greek yogurt, chopped fresh cilantro and lime wedges
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- TO MAKE IN THE SLOW COOKER
- To make this recipe in the slow cooker:
- Make the shredded pulled chicken and the corn tortillas as instructed in the recipe.
- Combine the olive oil, diced onion, poblano, bell pepper, garlic, smoked paprika, coriander, cumin and chili powder in a large, microwave-safe bowl. Stir to combine then cook on high power for 4 minutes.
- Combine the veggies from step 2 and all other ingredients except the chicken and the garnishes in a large slow cooker or crock pot. Stir to combine.
- Cook on low power for 6-8 hours or on high power for 4 hours.
- Add the chicken, stir and allow the soup to warm a bit more before serving.
- Garnish as suggested in the recipe.
Nutrition Information
Show Details
Serving
1cup
Calories
210kcal
(11%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
17mg
(6%)
Sodium
234mg
(10%)
Potassium
486mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2479IU
(50%)
Vitamin C
26mg
(29%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 210kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 234mg | 10% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2479IU | 50% |
| Vitamin C | 26mg | 29% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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