Crunchy tortilla chips soak up the flavorful broth in this Out West Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca
An Out West Lifestyle Favorite
There is something about the simplicity of tortilla soup. Crunchy corn tortilla chips laying in a simple broth soaking up all the flavor of green chilies. This Poblano Corn Tortilla Soup adds moderately spiced poblano peppers and sweet corn for a twist on the classic version.
Varieties of tortilla soup flood the web with ingredients from tomatoes to beans, but I prefer a more simple approach to tortilla soup. One that showcases the tortilla and gets its flavor from chilies and spices. A broth based soup that allows the tortilla chips to be the main textural element.
Poblano Corn Tortilla Soup simmers up in just 30 minutes for an easy weeknight meal. With such a simple soup, you want to try and use the best ingredients you can find. Fresh corn cut off the cob, chicken broth made from leftover chicken bones and cilantro picked from the herb garden lend the best flavor. Planning ahead in the Summer months when ingredients are fresh by freezing that local corn or saving the bones from the last chicken dinner to make a homemade broth all add to the best flavor.
You Want The Tortilla Chips to Float
Toppings are the fun part of this soup. Fresh cilantro, Queso Oaxaca or Monterrey Jack cheese add a little something extra and I always love a squeeze of fresh lime juice. An important tip to remember…This soup is all about simplicity. A little goes a long way especially when it comes to the tortilla chips. Start by just adding a few chips – like 4 or 5.
Add this soup to your list of freezable soups! Ladle into Ziplocs and lay flat in your freezer for an easy dinner on another night. This broth based soup freezes well. When ready to reheat, just warm in a pot on the stove or in your microwave. Add the chips and garnishes when ready to serve.
Poblano Corn Tortilla Soup
- 1 tbsp. lard or vegetable oil
- 1/2 yellow onion sliced thin
- 1 tbsp. garlic minced
- 1 7 oz. can fire roasted green chilies
- 3 cups Poblano chili quartered, seeded, cut into thin strips
- 2 cups fresh corn cut off the cob
- 8 cups chicken broth
- 1 tsp. salt
- 1-2 pinch cumin
- 1 small corn tortilla crumbled
- 1/4 cup fresh cilantro rough chopped
- Thick tortilla chips, cilantro, Queso Oaxaca and lime for serving
- Sauté onion and garlic in lard or vegetable oil over medium heat for about 3 minutes.
- Add can of fire roasted green chilies with juice.
- Add sliced poblano peppers and sauté another 3-5 minutes until softened.
- Add corn, chicken broth, salt, cumin and cilantro. Bring to a simmer.
- Slowly stir in crumbled corn tortilla and continue to simmer on medium low for at least 30 minutes.
- Ladle over 4-5 thick style tortilla chips and top with Queso Oaxaca or Monterrey Jack cheese, more cilantro and a squeeze of lime.