Mouthwateringly spicy, tortilla soup with roasted poblanos is a hearty main course. Serve with a side of guacamole and soft tortillas. Freezer friendly. Vegan + GF
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
Ingredients
For the Soup:
- 6 Poblano Peppers green
- 3 Tbs Coconut 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
- Lime
- Avocados
- Pico de Gallo
Instructions
-
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.
Recipe Notes
This soup freezes and reheats with ease. Allow to cool completely before freezing. To thaw, place in refrigerator overnight and reheat for about 10 minutes on low heat.
Adapted from Sedona Tortilla Soup recipe by California Pizza Kitchen.
This recipe is so beautiful. Pinned!
Thank you, Silva! One of my favorite soups! :D
Can you give an estimate of weight for the poblanos? Seems like the one I got are really big!
Hi Shannon! Pablanos are pretty standard in size so what i would do is go ahead and roast them all, they will shrink as they roast. When adding them to the soup, go with your taste. If you feel like the soup can handle all of them, add em. If not, hold some out and freeze them for later use in a dip or mexican dish or soup! I hope this helps. ☺️
My mouth is watering! love dishes with robust flavors and heat and this soup certainly looks and sounds like it fits the bill! Such beautiful colors as well!
Thank you, Kathleen! Oh yeah, this soup gets those endorphins working for sure! It’s so good… can’t wait for pablano season again! :D
Right here is the right site for anybody who wants to understand this
topic. You realize so much its almost hard to argue with you (not that I actually would want to…HaHa).
You certainly put a new spin on a topic which has been discussed for years.
Excellent stuff, just excellent!
Gorgeous pics and the recipe looks delish! Mnn poblanos! Glad I stumbled upon this from fb! :)
Oh so happy you like the recipe Natalie! Thanks for stopping by! :D
Yum! Our friend just gave us a bunch of peppers from his garden. We’re in California, so his garden is still producing some great stuff. Can’t wait to try this soup!
How fabulous that your friend shares his garden veggies! And he’s growing pablanos? That’s even better! I hope you enjoy the recipe, Robin!
I adore roasted poblanos- I usually only see recipes for stuffed varieties though so thank you so much for sharing this!
Ooooh, I adore pablanos too! They are so versitile and delicious! Thanks for stopping by Kelsey!
My husband could eat nothing but Mexican food all day every day, and I could eat soup all day every day, so this is a win-win. :) Although, I can already feel my nose starting to run from the heat of all those poblano peppers! Haha can’t wait to try this!
This soup is a win-win, Anne! Just be sure to leave out the jalapinos if you don’t want the nose run! hehe :D ! Thanks for stopping by!
This is one of my favorite soups – I love your version with poblanos and corn. Can’t wait to try this!
Oh it’s so delicious! It warms one up fast, too! Thanks for stopping by Anne!
Wow – I think my husband would be in heaven if I made him this soup, especially with the jalapeños! He grew up on spicy foods, and is slowly getting me hooked on them too :)
Watch out for those jalapenos, Mandi! They certainly take this soup to the true mouthwatering level, in such a good way!
Loved the photo montage things, lovely pics – looks yum!
This is total perfection! My mouth is seriously watering! I LOVE that you added the roasted poblanos! I am making this ASAP!
Thanks so much, Annie! It is a mouthwatering soup, especially if you add the optional jalapinos! I hope you enjoy the recipe Annie!!
I just love all of your soup recipes, Traci! This looks like it would have the most delicious flavor – and all those garnish ideas sound wonderful. And I know exactly what you mean about rubbing your eyes after cutting peppers. That is one of the worst feelings ever!
Awwh, thank you, Julia!
this soup sounds so great and full of delicious fresh ingredients! yum!
This is one wonderful soup.. looks absolutely creamy, rich and delicious… love he addition pablano peppers to this soup. yummmm! :D
Thank you, Arpita! Soup is so comforting this time of year, isn’t it?
Traci – I don’t know why but I always thought that tortilla soup just had tortilla strips sprinkled on top – I didn’t realize that tortillas were in the soup! Definitely going to make this – and thanks for all the info about the peppers – I don’t like it too hot so will remove the white ribs. Your photos of the soup are just great – I just want to dive in! Thanks for the great tutorial shots as well – so helpful.
You made me laugh, Geraldine! :D It IS tortilla soup, right? I never really knew either until I started making this soup. I thought, no wonder its so rich… its got all that corny starch in there! LOL. I think you’ll really enjoy the recipe, minus the jalapinos and ribs ; ) !
Really great flavors, and beautiful presentation, love it!
Thanks so much Catalina!
Traci!! This is just gorgeous! I love how it seems so rich and indulgent yet it’s so totally healthy. Love the use of roasted poblanos, too, to add to the sheer intense flavor of it all! Amazing work!!
You’re so sweet, Cheryl! Thank you always, for your encouragement :) !! As an after thought, I was thinking some little toasted pepitas would be good sprinkled on top… you know, for the crunch factor? Don’t you just love healthy food that feels so indulgent?!