Can I use chicken thighs instead of breasts?

Use boneless, skinless chicken thighs if you want richer flavor—they stay moist naturally and shred easily. Reduce the cooking time slightly because thighs cook faster than breasts, and check doneness by pressing gently; they should feel firm but springy. The soup will remain flavorful, but keep an eye on fat content—it’s higher than breasts.

How spicy are poblanos compared to jalapeños?

Poblanos are mild—they give a gentle heat that enhances flavor without dominating the broth. Jalapeños are significantly hotter, so swapping them in will increase spice intensity. If you prefer the classic poblano chicken tortilla soup flavor, stick to poblanos or remove seeds carefully if using jalapeños.

Can I make this ahead without losing the fresh flavor?

You can prep the soup up to a day in advance, but keep toppings separate. Store the shredded chicken and broth together, then reheat gently over medium-low heat to avoid toughening the meat. Add cilantro, avocado, yogurt, and tortilla chips just before serving to preserve brightness and texture.

What’s the best way to store leftovers with toppings?

Transfer the soup to an airtight container and refrigerate for up to 3 days. Keep chips, avocado, yogurt, and lime wedges in separate containers; add them individually when reheating bowls. This prevents sogginess and preserves the fresh contrasts that make the poblano chicken tortilla soup shine.

Can this be frozen, or does the dairy ruin it?

Freeze the soup without dairy or avocado toppings. Pour into freezer-safe containers and leave space for expansion. When ready to eat, thaw overnight in the fridge and reheat gently. Add yogurt, avocado, and lime after warming to maintain the intended creaminess and freshness.

The Ultimate Poblano Chicken Tortilla Soup (Fresh & Easy)

Description

A cozy and smoky Poblano Chicken Tortilla Soup made with tender shredded chicken, roasted poblano peppers, corn, and a rich savory broth. Finished with crispy tortilla strips and fresh toppings, this comforting soup is easy to make and perfect for weeknight dinners or meal prep.

Ingredients

Scale

1½ pounds boneless skinless chicken breasts or thighs
3 large poblano peppers, seeded and chopped
1 medium yellow onion, diced
4 garlic cloves, minced
6 cups chicken broth
1½ cups corn kernels (fresh or frozen)
1 cup diced or fire-roasted tomatoes
2 tablespoons olive oil
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
2 teaspoons ground cumin
1½ teaspoons chili powder
1 teaspoon smoked paprika
1½ teaspoons salt
½ teaspoon black pepper
4 corn tortillas, cut into thin strips
Optional toppings: shredded cheese, sliced avocado, sour cream or crema

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Instructions

Heat olive oil in a large pot over medium heat and sauté the diced onion until soft.
Add garlic and chopped poblano peppers, cooking until fragrant and slightly softened.
Stir in cumin, chili powder, and smoked paprika to bloom the spices.
Add chicken, chicken broth, tomatoes, and corn, then bring to a gentle boil.
Reduce heat and simmer until the chicken is fully cooked and tender.
Remove the chicken, shred it with forks, and return it to the pot.
Stir in lime juice and fresh cilantro, then adjust seasoning to taste.
Toast or bake tortilla strips until crispy and add them just before serving.

Notes

For a milder soup, remove all seeds and membranes from the poblano peppers.
Rotisserie chicken can be used to save time; add it during the last 10 minutes of cooking.
Store leftovers without tortilla strips to keep them crisp when serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Soup
Method: Crockpot, Stovetop
Cuisine: American, Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 427
Sugar: 4
Sodium: 850
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 28
Fiber: 5
Protein: 36
Cholesterol: 85