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Creamy Roasted Poblano Chicken Tortilla Soup

ByThe Fresh Flour Table

This creamy roasted poblano chicken tortilla soup is comforting, nourishing, and made for real life. Smoky roasted peppers and fire-roasted tomatoes create a rich, flavorful base, while Greek yogurt adds creaminess without weighing it down. Finished with tender shredded chicken, black beans, and corn, it’s a one-pot Instant Pot meal that reheats beautifully and pairs perfectly with warm fresh-milled flour rolls, cilantro, jalapeño, and a squeeze of lime.

Creamy Roasted Poblano Chicken Tortilla Soup
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Creamy Roasted Poblano Chicken Tortilla Soup

Recipe by The Fresh Flour TableCourse: Soups, Mains, LunchCuisine: Southwest-Inspired
Servings

6-8

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 1 poblano pepper

  • 1 red bell pepper

  • 1 onion, diced

  • 2-3 cloves garlic, minced

  • 2 bay leaves

  • 1 tsp smoked paprika

  • 4 cups chicken broth

  • 1-2 pounds boneless, skinless chicken breasts or thighs

  • 2 14.5 oz cans fire-roasted tomatoes

  • 2 15 oz cans corn, drained

  • 2 15 oz cans black beans, drained and rinsed

  • 1 cup plain Greek yogurt

  • salt and pepper to taste

  • Optional Garnishes

  • fresh cilantro

  • diced jalapeno

  • lime wedges

Directions

  • Begin with the peppers. Line a baking sheet with foil, and place the poblano and red bell pepper on the sheet and broil on high for about 5 minutes per side, until the skins are blistered and charred.

    Remove from the oven, loosely tent with foil and cool slightly. Once cool enough to handle, remove stems, seeds, and roughly chop. Set aside.
  • In the Instant Pot, combine chicken broth, fire-roasted tomatoes (with juices), diced onion, garlic, bay leaves, smoked paprika, and chicken breasts (or thighs). Cook on High Pressure for 15 minutes, then allow a natural pressure release for 5-10 minutes, then carefully release any remaining pressure.
  • For a creamy base, remove the chicken and place into a bowl. Carefully transfer the liquid into a blender, and add the roasted poblano and red pepper pieces. Blend until smooth and creamy. (Please be cautious blending hot liquids – I usually allow to cool before blending. Work in batches if needed, and vent the blender lid if needed)
  • Return the blended mixture to the Instant Pot. Shred the chicken, and add back along with the corn, black beans, and Greek yogurt. Salt and pepper to taste.
  • Stir gently until everything is well combined and heated through. Taste and adjust seasonings if needed.
  • To serve, ladle into bowls and garnish with fresh cilantro, sliced jalapenos, a squeeze of lime, and extra yogurt for creaminess if desired.

Notes

  • This recipe can be made in the slow cooker. Cook on high for 4 hours, or low for 6-8 hours until the chicken is cooked through and tender.

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