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You are here: Home / Recipes / Main Dish / Soups/Stews/Chili / Healthy Tortilla Soup with Roasted Poblanos

Healthy Tortilla Soup with Roasted Poblanos

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Rich and creamy with chunky roasted poblanos, this Healthy Tortilla Soup is a hearty soup to warm up with. Share this Mexican vegetarian soup with a side of guacamole or sliced avocado, crunchy tortilla strips or soft tortillas. This recipe is freezer friendly, vegetarian, vegan and gluten free.

A bowl of Mexican Tortilla Soup garnished with lime wedges, avocados and tortilla strips.

This recipe was first published in October 2014. I’ve given it a fresh update October 2021. The recipe remains unchanged. 

Table of Contents

  • A Cozy and Satisfying Creamy Tortilla Soup
  • Recipe Inspiration
  • About Poblanos
  • Quick Guide: How to Make Healthy Tortilla Soup
  •  A Few Recipe Notes
  • More Soup Recipes to Love
  • Tortilla Soup with Roasted Poblanos

A Cozy and Satisfying Creamy Tortilla Soup

Mexican food is my all time favorite food and this soup, I’m completely in love with. It’s creamy, chunky, offers complex and warming flavors and, it’s spicy (!!) … IF you add the optional jalapeños. I do, and my nose and eyes water with every dreamy bite!

Reduce or leave the jalapeños out completely and while the spicy is quelled, the richness of corn, poblanos and tomatoes really stand out. Ether way, this vegetarian and vegan tortilla soup is on rotation during the chilliest parts of the year.

It’s easy to make, so satisfying, creamy-chunky and has all the Mexican food flavors we crave!

Four images of prep work for healthy vegetarian tortilla soup. 1. Roasted poblanos on a sheet pan. 2. Diced onions on a cutting board. 3. Cut corn tortillas on a cutting board. 4. Diced roasted poblanos on a cutting board.

Recipe Inspiration

Traditional and authentic tortilla soup does not include corn. However, it was at a restaurant in Seattle, Mexico (sadly, now closed), where I discovered this inspired recipe with the help of another delicious recipe I started making years ago from California Pizza Kitchen. This healthy tortilla soup is a hybrid of the two with corn tortillas, corn kernels and roasted poblanos in a rich and creamy tomato base.

The addition of corn and poblanos add so much to this mouthwatering creamy tortilla soup. While the corn tortillas assist in thickening the soup, the corn kernels add a hint of sweet and texture, while the roasted poblanos offer a smoky nuance and hearty texture.

Four images of creamy tortilla soup being made. 1. Frying tortilla strips. 2. Adding spices to the tortilla strips. 3. Tomatoes and corn are added to the soup pot. 4. Veggie broth is poured into the soup pot.

About Poblanos

This easy creamy tortilla soup recipe highlights the flavor and silky texture of roasted poblanos. Poblanos, a staple in Mexican cooking, are a mild pepper. 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 offer a bit of heat. So, for this recipe, be sure to remove the seeds and ribs after roasting to tame their sometimes unpredictable heat.

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.

Two images of Mexican Vegetarian Soup being purred' with an immersion blender and then with roasted poblanos and corn kernels getting mixed into the purred soup.
A Dutch oven full of of healthy vegan tortilla soup with a ladle scooping some up.

Quick Guide: How to Make Healthy Tortilla Soup

This Mexican tortilla soup recipe comes together pretty quick after roasting and peeling the poblanos. Note that there is some overlap with roasting the poblanos and preparing other ingredients. If short on time, roasting and peeling the peppers a day or two before you need them is an option. Here’s how to make this inspired Mexican vegetarian soup (see recipe card for details):

  • First, roast the poblanos in the oven. Once blistered all over, sweat, peel and deseed the poblanos. Chop into bite size pieces.
  • Second, pan fry the corn tortillas, add the onion, garlic, spices, vegetable broth, corn and fire roasted tomatoes.
  • Next, simmer the soup, then use a blender to puree’ the soup.
  • Last, stir in the corn kernels and roasted poblano peppers.

Share healthy vegetarian tortilla soup with your favorite condiments like tortilla chips or homemade tortilla strips, cilantro, lime juice, sour cream, cheese and/or avocado. For added protein, stir in cooked black beans.

A Dutch oven full of of healthy vegan tortilla soup garnished with lime wedges, avocados and tortilla strips.

 A Few Recipe Notes

  • Poblanos can be roasted on an open flame on stove top or in the oven. I prefer the oven method for this recipe because it frees up hands for prepping other ingredients.
  • This Mexican vegetarian soup calls for minced jalapeños. Since jalapeños can vary in their heat, feel free to omit them or reduce the amount to taste.
  • To bump up the protein in this healthy vegetarian tortilla soup, cooked black beans make a lovely addition. Use one can, rinsed and drained added towards the end of cooking.
  • Make it Vegetarian or Vegan Tortilla Soup: As written this Mexican tortilla soup is vegan, however feel free to top it with your favorite condiments like sour cream and/or cheese.
  • Fresh or Frozen Corn? When in season, opt for fresh off the cob. However, frozen corn works well too! Simply thaw and add to the soup pot.

More Soup Recipes to Love

  • Taco Soup – Slow Cooker
  • White Bean, Cabbage and Potato Soup
  • Vegetarian Corn Chowder
  • Wild Rice and Mushroom Soup
  • African Peanut Stew
A bowl of creamy vegetarian tortilla soup garnished with lime wedges, avocados and tortilla strips.
Print Recipe

Tortilla Soup with Roasted Poblanos

Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Servings:5 -6 Servings
Calories:196kcal
Author:Traci York | Vanilla And Bean
Rich and creamy with chunky roasted poblanos, this Healthy Tortilla Soup is a hearty soup to warm up with. Share with a side of guacamole or sliced avocado, plenty of cilantro, crunchy tortilla strips or soft tortillas. This recipe is freezer friendly, vegetarian, vegan and gluten free.
*Note there is some overlap in prep in cook time.

Ingredients

  • 6 (385 grams) Poblano Peppers
  • 3 tablespoons Vegetable Oil I like coconut or olive oil
  • 4, 6 inch Corn Tortillas cut into 1 inch strips
  • 2 Cloves Garlic minced, about 2 teaspoons
  • 1/4 cup (50 grams) White Onion diced small, about 1/4 of an onion
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Sea Salt + more to taste
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Chipotle Chili Powder or more chili powder
  • 1 tablespoon Pickled Jalapeño Pepper minced (for intense heat – optional)
  • 2 cups (300 grams) Sweet Corn divided. fresh, about two ears or frozen thawed
  • 28 ounce (793 grams) Can of Fire Roasted Diced Tomatoes
  • 3 tablespoons Tomato Paste
  • 4 cups (885 grams) Vegetable Broth
  • Fresh Lime

For Garnish and/or Serve With:

  • Fried corn tortilla strips (*see note for homemade) or tortilla chips, jalapeño peppers, fresh cilantro, lime wedges, avocados

Instructions

Roast the Poblanos:

  • Set one oven rack to the top of the oven and preheat oven to broil.
    Arrange the poblanos evenly on a baking sheet.
    Place the poblanos on the top rack. Using tongs, turn the poblanos about every 2 – 3 minutes for a total of about 9 – 12 minutes, or until they're nice and charred (blistered) on each side.
    Remove from oven and transfer the peppers to a covered bowl to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point.
    Peel the skins off the peppers, working the seeds and ribs out with a little bit of running water (this helps them cool as well).
    Cut into strips, then into bite size pieces. Set aside.

Make the Soup:

  • In a 4 quart soup pot or Dutch oven 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, about 8-10 minutes (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 sprinkle in the cumin, chili powders and salt. Add half the corn, tomatoes, tomato paste, and veggie broth.. Bring to a simmer, stir and simmer for five minutes.
  • Remove from the heat and using an immersion blender (or blender), blend until soup is smooth and creamy.
  • Return to heat on low, stir in the remaining corn and poblano peppers. Warm through, about 5-8 minutes on low. (**see note about adding black beans if desired). Squeeze half a lime juice into the soup, stir and taste for salt adjustment.

To Share:

  • Share tortilla soup with your favorite toppings such as lime wedges, tortilla strips* see note for homemade or tortilla chips, avocado, sour cream, grated cheddar and/or cilantro.

To Store:

  • Store up to three days in the refrigerator or allow to cool completely before freezing. To thaw, place in refrigerator overnight and reheat for about 10 minutes stove top on low heat.

Notes

*To DIY homemade thin and crispy tortilla strips for serving, heat 3 tablespoons of vegetable oil in a non stick or cast iron skillet until it shimmers. Add thinly cut strips of corn tortillas (from about four corn tortillas) and pan fry for about 8-10 minutes on medium heat or until the tortilla strips are golden and crisp. Adjust heat up or down as needed. Transfer to a paper towel lined plate and sprinkle with salt. 
**To stretch this recipe further and for a bit of added protein and texture, add a can of cooked black beans (rinsed and drained) right after adding the cooked poblanos. 
Adapted from Sedona Tortilla Soup recipe by California Pizza Kitchen.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 196kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1594mg | Potassium: 563mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2036IU | Vitamin C: 124mg | Calcium: 98mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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