I published this recipe for Roasted Poblano Chicken & Shrimp Taco Soup a few years ago after a seriously disappointing takeout night. The “gourmet” taco soup I ordered was just a bland, greasy broth. I knew I could do better. If you’re looking for a simpler, classic version, my cozy chicken taco soup is a fantastic one-pot dinner everyone loves.
My secret? I treat the poblanos like they’re the star of the show. Because they are. I don’t just chop and sauté them. I roast them until they’re blistered and smoky. That charred flavor is the soul of this whole pot. It’s the difference between a good soup and a “wow, what is in this?” soup.
This is my go-to when I want to feel like I’m eating at a fantastic little cantina, but in my pajamas. It’s a cozy, chef-inspired hug in a bowl that comes together without any fancy skills. Just big, honest flavor.
Recipe Overview
- Cuisine: Mexican-Inspired
- Category: Soup / Main Dish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 hearty bowls
Why This Recipe is So Special
This isn’t your average dump-and-stir soup. The magic happens in layers. First, you build a deep, smoky base with those roasted poblanos and a quick toast of the spices.
Then, you get the richness from seared chicken and the sweet, quick-cook pop of shrimp. It’s a full fiesta in one pot. The texture is incredible, too—creamy from a touch of beans, but still brothy and light. For another comforting, warm one-pot meal, try this homestyle chicken taco soup.
It feels luxurious, like a special dinner. But it’s built on simple, self-taught baker (and soup-maker!) logic. Layer your flavors, and you can’t go wrong.
The Full Ingredient List
Gathering everything first makes the process so smooth. Here’s what you’ll need to make this smoky chicken shrimp dream a reality.
- 3 large fresh poblano peppers
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb medium raw shrimp, peeled and deveined
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
- For serving: Tortilla strips, diced avocado, sour cream, shredded cheese, lime wedges
My Step-by-Step Method
Follow these steps and you’ll have a perfect pot of soup. I promise it’s easier than it looks!
- Roast the Poblanos: Set your oven broiler to high. Place poblanos on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened and blistered. Transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel off the skin, remove the seeds, and dice the flesh.
- Start the Base: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken thighs. Season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside on a plate.
- Build the Flavor: In the same pot, add the diced onion. Cook for 4-5 minutes until soft. Add the garlic, cumin, chili powder, and smoked paprika. Stir constantly for just 1 minute until fragrant—this wakes up the spices!
- Simmer the Soup: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. That’s flavor gold! Add the roasted poblanos, fire-roasted tomatoes (with their juices), black beans, corn, and the seared chicken. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Finish with Shrimp & Freshness: Add the raw shrimp to the simmering soup. Cook for 3-4 minutes, just until the shrimp turn pink and opaque. Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and add more salt or pepper if needed.
- Serve It Up: Ladle the hot soup into bowls. Let everyone top their bowl with avocado, a sprinkle of cheese, a dollop of sour cream, and plenty of crunchy tortilla strips.
My Top Tips for Success
- Don’t Skip the Steaming: Letting the roasted poblanos steam in a covered bowl is non-negotiable. It makes the skins slip right off and makes the flesh incredibly tender.
- Brown Your Chicken Well: Get a good, dark sear on the chicken pieces before you remove them. Those little browned bits left in the pot are what will give your broth a rich, deep flavor.
- Fresh Lime is Key: Always add the lime juice right at the end, off the heat. The bright, fresh acidity balances all the smoky, rich flavors perfectly.
- Prep Your Toppings: Having all the fun toppings ready turns dinner into an interactive experience. It’s a guaranteed crowd-pleaser for family meals.
Common Mistakes to Avoid
I’ve made these so you don’t have to! Here’s how to steer clear of common soup pitfalls.
Roasted Poblano Chicken & Shrimp Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Roasted Poblano Chicken & Shrimp Taco Soup Recipe!
Nutrition Information
- Overcooking the Shrimp: Add the shrimp last and only cook them until they’re just pink. If you let them boil away in the soup, they’ll become tough and rubbery. Nobody wants that.
- Using Raw Spices: Don’t just dump your cumin and chili powder into the broth. You must toast them with the onions and garlic for that minute. It cooks out any raw, dusty taste and boosts their aroma massively.
- Forgetting to Taste: Soups need seasoning in layers. Taste it after you add the broth, and then again right before serving. You’ll likely need another pinch of salt after adding the lime juice to make all the flavors pop.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 28g
- Carbohydrates: 25g
- Fiber: 7g
- Sugar: 6g
- Fat: 12g
- Note: This is an estimate for one serving without toppings. Adding cheese, sour cream, and avocado will increase these values.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make the entire soup base (through step 4) up to 2 days ahead. Store it in the fridge. When you’re ready to eat, reheat the soup to a simmer, then add the raw shrimp and finish with lime and cilantro. This actually lets the flavors get even better!
What can I use instead of shrimp?
No problem! You can simply leave the shrimp out for a chicken-only soup. Or, try adding a can of rinsed white beans or some extra corn for a different texture. It’s very flexible. For a bean-forward version perfect for busy nights, this hearty chicken and bean taco soup is a weeknight winner.
Is this soup very spicy?
Not at all. Roasted poblanos are very mild—they add smoky flavor, not heat. The chili powder and cumin are also warm, not hot. If you want spice, add a diced jalapeño with the onions or offer hot sauce at the table.
Leave a Reply! (I’d Love to Hear From You!)
There you have it—my heartwarming, flavor-packed answer to boring soup nights. Did you try roasting the poblanos? What toppings did your family go crazy for? I read every single comment and love hearing your stories and tweaks. If you loved this recipe, please give it a 5-star rating! It helps other home cooks like you and me find it. Now, go enjoy your gourmet taco soup night!
