Poblano Chicken Tortilla Soup Recipe
This Poblano Chicken Tortilla Soup Recipe is a fantastic choice. It features a deep green chili base and a very botanical inspired mix of fresh herbs and peppers.
Ingredients
- 3 large poblano peppers roasted and peeled today.
- 1 pound of cooked chicken breast shredded very well.
- 1 large yellow onion diced into small pieces.
- 3 cloves of garlic minced into a fine paste.
- 6 cups of chicken broth for the liquid base.
- 1 cup of corn kernels fresh or frozen now.
- 1/2 cup of heavy cream for a velvety finish.
- 1 teaspoon of ground cumin for an earthy smell.
- 1/2 teaspoon of smoked paprika for the heat.
- 2 tablespoons of olive oil for the large pot.
- 2 cups of corn tortilla strips fried until crunchy.
- 1 ripe avocado sliced for a fresh garnish today.
- 1/2 cup of crumbled cotija cheese for a salty bite.
- Fresh lime wedges for a bright and zesty spray.
Instructions
Roast the Green Peppers
- Place the poblanos under a broiler until the skin is black. Put them in a bag for ten minutes to peel them easily today.
Sauté the Fresh Vegetables
- Heat the oil in your large stockpot over medium heat. Add the onion and garlic and cook until they are very soft.
Blend the Poblano Base
- Place the peeled peppers and one cup of broth in your blender. Pulse until the green liquid is very smooth and thick now.
Simmer the Smoky Broth
- Pour the poblano puree and the remaining broth into the pot. Add the cumin and paprika and bring to a boil today.
Add the Shredded Chicken
- Stir in the cooked chicken and the corn kernels. Let the soup simmer for fifteen minutes so the flavors mix well now.
Stir in the Heavy Cream
- Turn the heat down to low and add the cream. This makes the green soup very silky and rich in the bowl today.
Prep the Crunchy Toppings
- Fry your tortilla strips in a little oil until they are golden. Slice the avocado and chop the fresh cilantro now.
Garnish and Serve Hot
- Ladle the soup into bowls and top with the strips, cheese, and avocado. Squeeze a lime wedge over the top today.
Notes
- Roast the poblanos until they are very dark for a much smokier taste.
- Use rotisserie chicken for a much faster prep time today.
- Do not boil the soup after adding the cream or it might separate.
- Use fresh corn instead of canned for a much better crunch now.
- Add a jalapeño if you love a very spicy and hot soup today.
- Always use fresh lime juice instead of the bottled version.
- Store the tortilla strips in a dry bag so they stay very crispy.