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Easy Spicy Poblano Chicken Tortilla Soup

A smoky, spicy, and hearty chicken tortilla soup with roasted poblano peppers, black beans, corn, and crispy tortilla toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 poblano peppers roasted, peeled, sliced
  • 2 chicken breasts cooked and shredded
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels
  • 1 can diced tomatoes 14 oz
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 0.5 tsp crushed red pepper flakes optional
  • 1 avocado diced, for topping
  • 0.5 cup fresh cilantro chopped, for garnish
  • 1 lime cut into wedges, for serving
  • tortilla strips or baked tortilla chips for topping

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Skillet (for roasting peppers)

Method
 

  1. Roast poblano peppers until charred, then peel, deseed, and slice.
  2. Sauté onion and garlic in olive oil until softened.
  3. Add roasted poblano peppers, diced tomatoes, black beans, corn, and shredded chicken.
  4. Pour in chicken broth and stir in chili powder, smoked paprika, cumin, salt, black pepper, and optional red pepper flakes.
  5. Simmer soup for 15–20 minutes to blend flavors.
  6. Taste and adjust seasonings.
  7. Serve topped with avocado, tortilla strips, cilantro, and a lime wedge.

Notes

This soup can be made ahead and reheated. Add toppings just before serving for best texture.