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Chicken Poblano Tortilla Soup

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!

Prep Time
30 mins
Total Time
30 mins
Servings: 20 servings
Calories: 210 kcal
Course: Main Course , Soup , Lunch , Dinner
Cuisine: Mexican , Tex-Mex

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:
    Cup of Yum
  1. 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.
  2. After 20 minutes, remove the chicken to a cutting board to cool. Discard the water.
  3. 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:
  1. 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:
  1. 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.
  2. Add the garlic, smoked paprika, coriander, cumin and 1 teaspoon of the chili powder. Stir to combine and cook for another 2 minutes.
  3. 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.
  4. 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.
  5. 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

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

% 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.