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Cooler nights call for a big, steamy bowl of tortilla soup—but this one’s a little different. Tomatillos bring a tangy pop, poblano peppers add gentle heat, and red enchilada sauce layers in that slow-simmered flavor (without the all-day simmer).
It’s fresh enough for late summer with all that sweet corn, and cozy enough for the first crisp evenings. Load up the toppings and dinner’s done in one pot.
I can see how this poblano corn chicken tortilla soup could easily become a once a week late summer/fall meal.
I have been wanting to make this soup all summer long, but felt I needed to wait until the end of August, or early September, when the nights started to get cool and the mornings crisp. For some reason I just really can’t do soup in the summer. To me, soup is a fall thing and I can’t seem to break that mentality.
And yes, I know it’s totally not fall…yet, but again this is one of those great transition recipes that’s light enough for summer, but cozy enough to warm us up on a fall day. Can you tell I am way too exited?
Why This Tortilla Soup’s Different
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Tomatillos bring bright acidity that balances the smoky, rich broth.
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Red enchilada sauce replaces canned tomatoes for bigger, rounder flavor.
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Poblano peppers = mild heat + roasted-pepper vibes.
Secret #1: use fresh tomatillos. I know that this looks like a classic red tortilla soup, but I actually used a decent amount of tomatillos for the soup’s base. I am a huge fan of the flavor they add. And while you might not be able to pinpoint the taste of the tomatillos upon first bite, they are what make this soup really stand out from all other tortilla soups.
Secret #2: enchilada sauce. Whenever I make tortilla soup I also use enchilada sauce instead of canned tomatoes. The amount of flavor the enchilada sauce gives off is unbeatable to anything else. ps. my favorite homemade (and EASY) enchiladas sauce recipe is in my cookbook.
Secret #3: poblano peppers. These have got to be one of my favorite peppers. So much flavor. I basically add them to all my Mexican inspired recipes these days. See these stuffed peppers and these enchiladas.
Nothing crazy, but I swear these three ingredients are what make this tortilla soup so special.
Okay. Okay. And I also love that everything is made in one pot. Been doing a lot of these recipes lately and I am loving them…hope you guys are too!
Just like with any tortilla soup recipe, the toppings are very, very, very, important. Meaning, you need lots of tortilla chips (extra salty with a little lime are my favorite), plenty of chopped avocado, good sharp cheddar cheese, and then if you like heat, some fresh jalapeños.
Add a margarita and you’ll have Thursday night dinner perfection.
FAQ:
Can I roast the poblanos first?
Yes—roast, peel, and chop for deeper, smoky flavor. Add with the tomatillos; the soup will taste slightly sweeter and less grassy.
What if I only have canned corn?
Drain well and add as written. The soup will be a touch less sweet/juicy than with fresh kernels, so finish with extra lime.
How do I keep tortilla chips crisp?
Add chips right before serving and keep extras on the side. For crunch insurance, bake chips 3–4 minutes to re-crisp before topping.
How do I know the chicken is done?
It should shred easily with two forks and reach 165°F internally. If it resists shredding, simmer a few minutes longer, then re-check.
Poblano Corn Chicken Tortilla Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, chopped
- kosher salt and pepper
- 4 tomatillos, skin removed and diced
- 2 carrots, chopped
- 2 poblano peppers, sliced
- 3 cups homemade or store-bought red enchilada sauce
- 3-4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh corn kernels
- 1/2 cup fresh cilantro, chopped
- tortilla chips, avocado, and cheddar for serving
- lime wedges
Instructions
- 1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften. 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this tonight and it was soooo good. My store didn’t have poblano peppers, so I subbed with anaheim and it was still fantastic. Definitely making it over and over this fall/winter!
So happy you enjoyed it. Thank you! 🙂
Hey Tieghan, Been on staycation this week and have spent a great deal of time in the kitchen (where I don’t get to as often as I’d like). I put your yummo soup together late last night and we enjoyed it this evening. My only idea was to put in black beans for extra fiber and well because who does not love them?! This was 1 of your 3 recipes I’ve made this week, yay! So much fun…I have been canning tomato’s and canned lovely of chipolte salsa today with all veggies from our garden…such a good feeling putting up bounty for the winter.
Hey Tammy! LOVE the addition of black beans, sounds so good!! Thrilled you enjoyed the soup. Thank you 🙂 🙂
Your tortilla chips look so much better than the bagged kind. Are you using fried flour tortillas?
Nope, just corn tortillas fried in a little olive oil. Thank you!
Oh my! Made this tonight…it is soooo good! Make it, you won’t be disappointed!
So thrilled you enjoyed the soup. Thank you 🙂
I love chicken tortilla soup and a non-traditional version sounds just perfect to me. Can’t wait to make this as soon as the weather cools off a bit!
Thanks! Hope you love it!
soooo good – and makes so much!!
So happy you enjoyed! Thanks!
Quick ? Do you cube the chicken at all or just leave a couple large pieces?
Hey Anne, I like to shred the chicken. Hope you love the soup!
I just leave it in pieces and then shred it after cooking. Enjoy!
Not yet soup season in Los Angeles, but will be making this for sure starting in the Fall & through Winter too! 🙂
Thanks Martha! Enjoy the weekend and here is to hoping soup season comes soon for you! 🙂
Definitely would need a margarita with this to make it more summery;)
Yes, for sure! 🙂
It feels like fall here too, the rain has started to pour and it is just screaming for soup!
I’ll try this one but not sure I can find tomatillos here in France though.
Thanks for sharing!
Sounds like the perfect cozy soup weather! Thank you!
Wow — this soup looks gorgeous Tieghan!!! xoxo
Thanks so much, Rebecca! Have a great weekend!
Soup:) soup…. Love it! look so amazing!
Thanks so much Carlos!
Can you come over to my house and show me how you make these beautiful pictures? Bring some soup.
Ha ha, I wish I could Ben, I’m sure we would have fun. I am thinking of doing some photography workshops in the future, so keep posted!
I am gathering soup recipes as September, 2017, arrives. Thanks for the recipe.
This is a great one, hope you like it Judes!
I wouldn’t mind a bowl of this for dinner tonight…
https://bloglairdutemps.blogspot.pt/
I know, so cozy and delicious, thanks Ruth!