ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Poblano Tortilla Soup

Photo: Hector Manuel Sanchez; Styling: Claire Spollen


Serves 6

Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the rest. Make these ahead and store in a ziplock bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed.


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 cup chopped carrot
  • 1 poblano pepper, finely chopped
  • 4 cups unsalted chicken stock (such as Swanson)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5-oz.) can unsalted diced tomatoes, undrained
  • 4 ounces tortilla chips, divided
  • 1/2 cup chopped fresh cilantro
  • 6 ounces shredded skinless, boneless rotisserie chicken breast
  • 6 ounces shredded skinless, boneless rotisserie chicken thigh
  • 1 avocado, diced
  • 6 lime wedges
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 321
  • fat 16 g
  • satfat 2.7 g
  • monofat 8.3 g
  • polyfat 3.6 g
  • protein 21 g
  • carbohydrate 26 g
  • fiber 5 g
  • cholesterol 61 mg
  • iron 1 mg
  • sodium 600 mg
  • calcium 62 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; sauté 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 carrot is 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 and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.