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Poblano Corn Chicken Tortilla Soup | halfbakedharvest.com @hbharvest
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4.5 from 51 votes

Poblano Corn Chicken Tortilla Soup

This soup is perfect for when you are after a big bowl of comfort!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, Mexican
Keyword: chicken soup, mexican soup
Servings: 4 servings
Calories: 455kcal
Author: halfbakedharvest


  • 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


  • 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!


Calories: 455kcal | Carbohydrates: 52g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 917mg | Potassium: 1204mg | Fiber: 9g | Sugar: 23g | Vitamin A: 6900IU | Vitamin C: 85.9mg | Calcium: 68mg | Iron: 3.4mg