Mouthwateringly spicy, Tortilla Soup with Roasted Poblanos is a hearty main course. Serve with a side of guacamole and soft tortillas. Freezer friendly. vegan + gluten free
Mexican food is my all time favorite food and this soup, I am completely in love with y’all. Completely. It is hot… if you add the optional jalapeños. I did, and my nose and eyes watered with every dreamy bite!
Rob was complaining, but despite his grievance, he continued to enjoy bite after mouthwatering bite. In the end, he agreed, this tortilla soup with roasted poblanos is a good soup.
Poblanos, a staple in Mexican cooking, are more of a mild pepper yet for more heat, leave the white ribs on while roasting. The ribs and seeds are where the capsaicin, the ‘heat’ component in chili peppers, is concentrated. Poblanos taste best roasted and peeled as this brings out their smoky flavor and it removes the waxy skin.
Although poblanos are known for their mild flavor, they can unpredictably have significant heat. More often than not, however, I find poblanos to be mild, in their green form. When red, their heat is much more noticeable.
If you’re particularly sensitive to handling peppers, be sure to put on a pair of gloves while handling the chiles. Even though poblanos are considered mild, they can still irritate your skin.
I didn’t wear gloves… and paid later when I rubbed my eye! Note to self….
After roasting and peeling the poblanos, this recipe comes together pretty quick. If you’re short on time, roasting and peeling the peppers a day or two before you need them is an option.
This soup is hearty, creamy, chunky, spicy, filling and full of nutritious, whole foods. It makes a delicious main course served with all the fixings including my pico de gallo, which is always prepared on Mexican food nights! I’m telling y’all, this soup is completely addicting.
Tortilla Soup with Roasted Poblanos
For the Soup:
- 6 Poblano Peppers
- 3 Tbs Coconut Oil or Olive Oil
- 4, 6" Corn Tortillas cut into 1" strips
- 2 Cloves of Garlic minced, about 2 tsp.
- 1/4 C White Onion diced, about 1/4 of an onion
- 1 Tbs Pickled Jalapeño Pepper minced (for intense heat - optional)
- 2 C Sweet Corn fresh or frozen (reserve 1/4 C for garnish - optional)
- 28 oz Can of Whole or Diced Tomatoes
- 3 Tbs Tomato Paste
- 2 tsp Ground Cumin
- 1 1/2 tsp Sea Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Chipotle Chili Powder
- 4 C Vegetable Broth
For Garnish and/or Serve With:
- Fried corn tortilla strips or tortilla chips
- Diced pickled or fresh jalapeño peppers
- Chopped cilantro
- Reserved corn
- Pico de Gallo
- Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
- In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
- To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
- To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
- Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
- Return to heat on low, add the corn and poblano peppers. Warm through, about 5 minutes on low.
- Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.