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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?
Anyway, after my brother Kai requested tortilla soup for dinner the other week, I finally decided it was time to make this recipe. I’m not going to lie, I am kicking myself just a little bit for not making it sooner because it’s just SO good.
Side Note #1: I did not even know Kai ate tortilla soup (he’s one of the pretty picky eaters in the family), but apparently he had a bowl while in Mexico and loved it.
Side Note #2: speaking of Mexico, after spending the end of July and most of August here in Colorado, Kai finally headed back to Puerto Vallarta, Mexico where he was supposed to be living all summer long. If you’ve been following along the last few weeks then you know that my grandma recently passed away. Since Kai was already in the states on one of his little trips back to film with me (he films all the videos you see here), he ended up just staying until my grandma’s service. He finally flew back to Mexico on Tuesday and will now be driving home to LA tomorrow. Fingers crossed his drive goes smoothly…everyone’s a little on edge about it.
Okay and done with the side notes.
Moving right along…
This soup!
It’s not your traditional tortilla soup, which I think is why I love it so much. I have three not so secret secrets to this recipe.Â
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.
Oh and lastly? This is naturally gluten-free and loaded with protein and veggies. So going back for seconds is totally the right thing to do…Healthy-ish Food.
Poblano Corn Chicken Tortilla Soup
Servings: 4 servings
Calories Per Serving: 500 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Tomorrow’s recipe however? We’ll it’s birthday inspired, so I will just leave you with that…
I made this for Christmas Eve dinner, it was perfect after an outdoor candle light Christmas Eve service! I loved the flavor of the tomatillos and corn with a little heat from the chiles. This was delicious, thank you Tieghan!
Hey Cindy,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
I’ve made this soup more than a few times. Thank you for putting it out there, it’s delicious and always anticipated.
I am so glad you like this soup, Sara! Thank you! xTieghan
We seriously loved this and its so easy.
Thank you!! I am so glad you enjoyed this Ginger!
Yum! I also added the black beans, and at the last minute decided to throw it all in the instant pot. Soup setting for 30 minutes worked perfectly.
Thank you Alison!
I served this to a group of real “foodies” and they LOVED it! Asked for the recipe! Deliciousness!!
Thank you Karen!
This is my favorite soup recipe in the entire world I think I make it once a week!
That is so amazing! Thank you Christina!
I made this soup last week and it was a big hit! I looked up homemade enchilada sauce recipes before making this, and couldn’t believe how easy it was to make, and I think it really made the soup extra special. Thanks for the tip, I would never had thought to do that on my own!
Btw, I am kind of a Pinterest junkie, and always find myself coming back to your blog. A lot of people have beautiful photos, but the recipes are just…eh. Yours are always beautifully presented and always turn out delicious. Thanks for sharing your talent with us 🙂
I am so glad you loved this soup and my photo! This is so sweet! Thank you Genevieve!
The recipe says tomatillos with “skin removed”. Does that mean husks removed or do you actually peel the skin off of the tomatillos? The recipe looks amazing! Thanks.
Just peel the husk away. Please let me know if you have any other questions. Hope you love this recipe! Thank you! 🙂
Could I freeze the left overs?
Sure that will work out great! Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Love your recipes! Saw you on Home and Family and bought your cookbook for myself and both my daughters! We all love it! Your Chicken Enchilada’s with pineapple are the best! My grandson who dosen’t like enchilada’s loved them, definitely a winner recipe!
Question………..the soup calls for Poblano Chilies, having trouble finding them. Can I use Pasilla Chilies in place of Poblano? Can’t wait to make this soup!
Thank you so much, Marianne! I think Pasilla chilies should be just fine. Please let me know if you have any other questions. Hope you love this recipe! 🙂
How would I modify this to make it in a slow cooker?
Just add all the ingredients to your slow cooker and cook on low for 6-8 hours. Top as directed! Let me know if you have questions and I hope you love recipe! 🙂
Bought the stuff last night…making for dinner tonight! can’t wait!!!
I hope you love this Karen!!
I’m making this tonight but am I clueless… do you just put the whole tomatillo in the pot and it cooks down or do I take it out after it releases the juice? Also will I just have big slices of poblano in the soup or do I take those out after cooking too?!
Embarrassing but I have to ask because I always screw up recipes 🙂
Hi Brooke, you want to dice the tomatillo and then it will blend into the sauce. And leave the poblano in the soup, if you prefer you can dice the sliced so that they are not so big. Let me know if you have other questions. Hope you love the soup!
Made this tonight for dinner – so good! A new favorite. Thank you for sharing.
thank you! thrilled you love the recipe!
This was amazing! It takes even less time if you use a rotisserie chicken instead of a raw one. It took longer to chop the veggies than to cook the soup and the flavor is wonderful. Tasted like it had been simmering for hours.
awesome! thank you!