Smoky Poblano Chicken Tortilla Soup
85% authentic · Mexican-Fusion
A sophisticated twist on classic chicken tortilla soup, featuring the mild, smoky heat of roasted poblano peppers and a richer, deeper broth infused with charred aromatics.
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Ingredients
- Chicken thighs1 lb
- Poblano peppers2 large
- Chicken broth6 cups
- Tomatoes2 medium, halved
- White onion1/2, quartered
- Garlic4 cloves, unpeeled
- Canned chipotle peppers in adobo sauce1, minced
- Cumin1.5 teaspoons
- Smoked paprika1 teaspoon
- Vegetable oil2 tablespoons
- Corn tortillas6, cut into strips
- Cotija cheese1/2 cup, crumbled
- Mexican crema or sour creamfor topping
- Fresh cilantro1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Roast poblano peppers, tomatoes, and unpeeled garlic cloves under a broiler or over an open flame until charred. Place poblanos in a bowl, cover, and steam for 10 minutes. Peel, seed, and chop poblanos. Squeeze garlic from skins.
- 2
In a blender, combine roasted poblanos, roasted tomatoes, roasted garlic, minced chipotle pepper, 1 teaspoon cumin, and 1/2 cup chicken broth. Blend until smooth.
- 3
In a large pot, heat vegetable oil over medium-high heat. Sear chicken thighs until browned on all sides. Remove chicken and set aside.
- 4
Add the remaining 5.5 cups chicken broth to the pot. Stir in the poblano-tomato puree, remaining 0.5 teaspoon cumin, smoked paprika, salt, and pepper. Bring to a simmer.
- 5
Return chicken thighs to the pot. Reduce heat, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
- 6
Remove chicken, shred it, and return to the pot. Simmer for another 5 minutes.
- 7
Meanwhile, fry tortilla strips in oil until golden and crispy. Drain on paper towels.
- 8
Ladle soup into bowls. Garnish with crispy tortilla strips, crumbled cotija cheese, a drizzle of crema, and chopped cilantro.
