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I like soup, when it’s really really good soup – like this skinny Chicken Poblano Soup.  If soup isn’t succulent, delicious, and completely moment of silence inducing – I don’t see the point.

This soup is moments of silence-worthy – if it weren’t for the moans of delight that it elicits.

Spicy poblano peppers – savory onions – smoky cumin and more make this soup delightfully refreshing, simple to make (yes, it can be done in the slow cooker) and your house smells absolutely delectable the entire time it’s cooking.

chicken poblano soup

I absolutely adore a thick hearty bowl of traditional tortilla soup, but sometimes I want something that’s bursting with flavor without being heavy.  I crave something savory, that delights my taste buds, and warms me from head to toes.

This soup is delightfully simple to make, and only gets better with time.

skinny poblano chicken soup

Leave this soup simmering on the stove all day, or cooking in your favorite slow cooker and your mouth will literally be watering, and everyone who comes in your house will beg you for a bowl, and the recipe.

Chicken, poblanos, Cumin, onion, cilantro, limes, and chicken broth – it’s the simplicity and the natural bright flavors of those ingredients that make this soup so incredible.

Lighter Chicken Poblano Tortilla Soup

 

Prep your ingredients, set the soup to simmering, and then gather your friends and family around your table and let everyone top their soup with their favorite garnishes: freshly sliced limes, cilantro, sour cream (or greek yogurt) sliced avocados, freshly shredded sharp cheddar – then settle in for a healthy, hearty meal and an evening of laughter, stories, friendship and memory making.

 

** this recipe is a re-photographing, re-make and an update on a recipe shared with me a few years ago.  You can see the original here***

 

Lighter Chicken Poblano Soup

This Poblano Chicken soup is a lighter and healthier alternative to traditional chicken tortilla soup, all the flavor without all the calories.
Print Recipe
Prep Time:10 minutes
Total Time:10 minutes

Ingredients

  • 2 lbs cooked chicken shredded
  • 11 Cups low sodium gluten free vegetable broth
  • 3 Tablespoons Cumin
  • 1 medium yellow onion chopped
  • 5 poblano pasilla peppers, seeded and sliced about 1/4" thick slices 1" long each
  • 1/2 bunch cilantro leaves plus more for garnish
  • 3 limes juiced (plus more limes for garnish)

Instructions

  • This is a great recipe to use the chicken from the Slow Cooker Roasted Chicken
  • Once you have 2 lbs of cooked chicken, shred the chicken to your liking
  • In a very large stock pot - bring the vegetable broth, the sliced poblanos, cumin, and onion to a boil.
  • Once the broth is boiling rapidly - add in the shredded chicken, the cilantro leaves and the lime juice.
  • Reduce the heat to a simmer, cover and cook all day long - this gets better and better the longer you cook it.

Slow Cooker Instructions

  • Toss all the ingredients in the crockpot and cook over high for 5 - 6 hours or low for 8-9 hours.

Notes

Garnish with fresh lime slices for squeezing over the soup, fresh cilantro leaves, and avocado slices
You can even fry strips of corn tortillas to add a delicious crunch (check the labels and you can make this entire meal gluten free!)
Author: Rachel - A Southern Fairytale

 

My neighbor Clint ate his wife’s serving of this soup, so I sent her more, which he finished off – and when I gave him the rest of the leftovers, he informed me that draining off the broth and filling tortillas with the leftovers is absolutely delicious, too.  Thanks for the tip, Clint!

 

** this recipe is a re-photographing, re-make and an update on a recipe shared with me a few years ago.  You can see the original here***

 

I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

25 Comments

    1. Thanks, Gaby! We’ve had it 3 times in the past few weeks. It’s super comforting, without leaving you feeling weighed down 😉 I adore poblanos! Have a great day!

      Reply

    1. Thanks, Mama! I think y’all will love it! Watch the poblanos with your stomach, though. The broth is super light, so you shouldn’t have any issues with it.

      Reply

  5. I’m sure this comment won’t make it “public” because you don’t want your bloggisphere fans to know that you ripped this recipe off of a former friend of yours. This recipe once carried the name ” Mindy’s Tortilla Soup” and can still be seen at its original location at http://www.flickr.com/photos/southernfairytale/5383715868. Let’s be honest here, the real creator of this soup is Mindy, not you. As a blogger, you should know better than to take credit for work that isn’t yours.

    Reply

  6. I love a soup that you can leave simmering on the stove or in the slow-cooker for awhile – it makes everything smell so good. Pinning this one!

    Reply

    1. I agree, Julie! Love things that cook and cook – the longer you allow the flavors to swirl, and marry and blend! YUM 🙂 Have a great week!

      Reply

    1. Thanks, Matt! Yes – fresh lime really adds a wonderful bright burst, along with the cilantro! The cumin gives it a delightfully smoky heat, too. Thank you for stopping in to comment!

      Reply

  11. This sounds like what my fav restaurant serves as tortilla soup…in fact I had almost given up searching for anything like it…they however don’t have the chicken pieces in it but I am excited to try it and see how close it comes to theirs. Thanks for posting again 🙂

    Reply

  12. Sounds delish! Love flavor of poblanos. I can’t wait to make this recipe. Thanks for sharing!
    Suggest you use raw chicken chunks rather than cooked chicken. Cooked chicken is great for quick soups. But raw is better for soups in a crock pot or if cooked stovetop for longer than an hour. My reasoning is that raw chicken adds more flavor, and cooked chicken loses it flavor and texture if overcooked.

    Reply
  13. Pingback: 30 Comforting Winter Soup Recipes – My Roi List

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