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Fiery Roasted Poblano Tortilla Soup

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  • Author: Traci York
  • Yield: 5-6 servings 1x


A Southwestern soup with smokey poblanos and the ability to adjust the heat. This is a vegetarian dish with plenty of fun toppings to create a hearty bowl.



For the Soup

  • 6 Poblano Peppers, green
  • 3 Tbs. Coconut Oil
  • 4, 6″ White Corn Tortillas, organic, 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 Jalapen?o Pepper, minced (for intense heat ­ optional)
  • 2 C White or Yellow Corn, fresh or frozen, organic (reserve 1?4 C for garnish ­ optional)
  • 28 oz Can of Whole or Diced Tomatoes 3 Tbs. Tomato Paste
  • 2 tsp Ground Cumin
  • 11?2 tsp Sea Salt
  • 1?2 tsp Chili Powder
  • 1?2 tsp Chipotle Chili Powder 4 C Vegetable Broth

For Serving

  • Fried corn tortilla strips or tortilla chips Diced jalapeños
  • Chopped cilantro
  • Reserved corn
  • Lime Avocados Pico de Gallo


  1. Preheat oven to 400F.
  2. Destem, deseed poblanos. Cut poblanos in half and lay on parchment or silpat lined sheet pan. The flatter the poblanos, the better. If needed, cut in quarters to flatten. Roast at 400F for about 40 minutes, or until poblanos are blistered. Remove from oven and place in a covered container for at least 20 minutes. 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).
  3. 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).
  4. To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Sauté’ for about 2 minutes on medium, stirring frequently.
  5. To the tortilla mixture, add 1?2 the corn, tomatoes, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
  6. Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
  7. Return to heat on low, add the corn and poblano peppers. Heat until corn and poblano has had time to warm, about 5 minutes on low.
  8. Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.


This soup freezes and reheats with ease. Perfect for that busy evening!
Adapted from Sedona Tortilla Soup recipe by California Pizza Kitchen.

  • Category: Main
  • Cuisine: Southwester, Vegetarian
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