Chicken-Poblano Tortilla Soup

Prep Time
Cook Time
Ready In

"This is out of a "Cooking Light" magazine dated October 2016. It sounds yummy for a cold autumn night..."

Original is 6 servings


  • Serving Size: 1 (506.6 g)
  • Calories 327.1
  • Total Fat - 15.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 51.9 mg
  • Sodium - 75886.2 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 7 g
  • Sugars - 6.1 g
  • Protein - 17.9 g
  • Calcium - 134.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 42.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; saute 8 minutes. Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat. Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrots are tender, about 8 minutes. Stir in cilantro and chicken. Ladle about 1 1/3 cups soup into each of 6 bowls. Divide avocado among bowls Coarsely crush remaining tortilla chips an divide among bowls; serve with lime wedges and cilantro springs, if desired.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the poblano pepper, choose one that is firm and free of blemishes.
  • For the chicken, you can use cooked rotisserie chicken or cook your own chicken breasts and thighs.

  • Instead of chicken breast and chicken thighs, use cooked turkey breast and cooked turkey thighs. This substitution will reduce the fat and calorie content of the soup, making it a healthier option.
  • Instead of olive oil, use avocado oil. This substitution will provide a more mild flavor and will increase the nutrient content of the soup.

Vegetarian Version Replace chicken stock with vegetable stock and omit chicken from the recipe. Replace chicken with cooked black beans, diced sweet potato, or your favorite vegetable.

Cilantro Lime Rice: This flavorful rice dish is the perfect accompaniment to the Chicken-Poblano Tortilla Soup. It is cooked with cilantro, lime juice, and garlic for a flavorful side dish that will bring out the best in the soup.

Black Bean and Corn Salsa: This colorful and flavorful salsa is the perfect balance of sweet and savory. The combination of black beans, corn, tomatoes, and red onion adds a nice crunch and flavor to the soup. The addition of cilantro and lime juice gives it a bright and tangy finish. This salsa is a great way to add a burst of flavor to the Chicken-Poblano Tortilla Soup.


Q: What type of chicken should I use for this recipe?

A: You should use boneless, skinless chicken breast and boneless chicken thighs for this recipe. Alternatively, you can use cooked rotisserie chicken breast and thighs without skin.

Q: How much chicken should I use for this recipe?

A: The amount of chicken you need will depend on the size of your dish and how many people you are cooking for. Generally, you should use around 3-4 boneless chicken breasts or thighs per person.

2 Reviews


Yummers - this may be a light soup, but it's packed with good ingredients! I added a bit of garlic powder, everything else exactly as written. Loved it!I would say it's more like 4 servings when used as a main meal.


review by:
(1 Nov 2020)


Tasty! Came out really nice and we all enjoyed it. As usual, I ran out of avocado (my daughter is the culprit) and the 1 avocado I had left wasn't ripe, so I had to leave it out. I also added a couple of pinches of Cavender's All-purpose seasoning to pump it up just a wee-bit, otherwise followed it exactly. Yummers! Thank you Teresa for sharing:)


review by:
(13 Mar 2018)

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Fun facts:

Fun Fact 1: The poblano pepper is a mild chili pepper originating in the state of Puebla, Mexico. It is a key ingredient in the classic Mexican dish, chile relleno. It is also the pepper of choice for making the popular Mexican dish, mole poblano.

Fun Fact 2: The famous Mexican artist Frida Kahlo was born in the state of Puebla, where the poblano pepper originated. She was known for her self-portraits and her unique style of painting which often incorporated traditional Mexican elements such as the poblano pepper.