It is officially time to start making soup! The cool weather is ideal, and with busy fall schedules in full swing, a quick and nutritious soup is the perfect thing for dinner. My favorite soups are ones with toppings! Shredded cheese, creamy avocado, and crunchy tortilla chips just make a bowl of soup more fun. This Chicken Tortilla Soup is one of my go-to’s because of its nutrition and the fun toppings!

Ingredients for Chicken Tortilla Soup ready to go!

This recipe is pretty simple. The only step that takes a bit of time is the roasting of the poblano peppers, but I promise it is worth it!

The poblano peppers after they have charred underneath the broiler and cooled under a kitchen towel.


The peppers after I pulled the skin off. I never get the peppers perfectly peeled, but as long as most of the skin is off, it’s ok!

To save time, I buy a rotisserie chicken and quickly shred it while the vegetables are softening. But, you can also easily roast a couple of chicken breasts in the oven. Just roast them at 400 degrees for 30 minutes, or until they are cooked through.

Perfect for Cool Fall Nights Chicken Tortilla Soup

Quick, nutritious, and flavorful, this Chicken Tortilla Soup is bound to be a hit!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Soup
Servings 6


  • 2 small to medium poblano peppers
  • 1 medium jalapēno diced (with or without the seeds)
  • 1 large onion thinly sliced
  • 3 cloves of garlic roughly chopped
  • 1 12 oz can of diced tomatoes
  • 4 cups of chicken broth
  • 1 rotisserie chicken shredded
  • 1 tsp of cumin
  • 1 tsp of chili powder or to your taste
  • juice of 1 lime
  • salt and pepper


  • Preheat broiler to high. Place poblano peppers on a rimmed backing sheet and put underneath broiler. Once the skin of the peppers begins to blister and char, rotate to the other side to create an even char. Once both sides are charred, remove the peppers from the oven, place in a bowl, cover with a dish towel to cool.
  • While the peppers are in the broiler, heat olive oil in a medium sized soup pot. Add onions, garlic, and a tsp. of salt and sauté until they start to soften (2-3 mins). Add diced jalapēno and continue to sauté until all the vegetables are soft, another 2-3 minutes.
  • Once the peppers are cool enough to handle, remove the outer charred skin and seeds from the inside. Roughly slice the peppers into long strips.
  • Add the pepper, the tomatoes, spices, and chicken broth to the pot and bring to a boil.
  • Reduce heat to a simmer, add the shredded chicken, and simmer for 10 mins.
  • Right before serving, add lime juice and salt and pepper to taste.
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My favorite toppings:

  • Greek yogurt or sour cream
  • Avocado
  • Monterey jack cheese
  • Tortilla chips
  • Cilantro or parsley

I always make big batch of soups so I can freeze any leftovers. On cold, winter evenings when the sun has already set, pulling a soup out of the freezer and slowly heating it up makes for a perfect dinner!