Poblano tortilla soup is my twist to the traditional sopa de tortilla, also known as sopa azteca. My first experience with tortilla soup was when my oldest sister Chris I and enjoyed lunch at Cielito Lindo restaurant on Olvera St. in Los Angeles. Besides the crispy tortilla strips, it came garnished with pork chicharron! I was hooked!
On my blog you can find a few different recipes for tortilla soup. The first recipe was adapted from Tex Mex version that my sister-in-law shared with me. It is absolutelty delicious! Click Must Have Tortilla Soup! If you are looking for the more traditional sopa azteca, click Sopa de Tortilla!
This recipe is adapted from my recipe for sopa azteca. I just substituted the tomatillos for the tomatoes, poblanos for the pasilla and added cilantro. I cannot choose which is my favorite! I did not add any meat to the recipe, but it would be perfect with shredded chicken or shrimp!
Poblano Tortilla Soup-Sopa de Tortilla Verde
- 8 tomatillos washed
- 1 medium white onion sliced into thick rings
- 3 cloves of garlic skins on
- 2 serrano peppers stems removed
- 3 large poblanos seeded, stems removed
- Handful of fresh cilantro
- 2 corn tortillas diced small
- 8 cups chicken broth low sodium
- 4 teaspoons knorr chicken bouillon
- 1 teaspoon oregano
- 6-10 fresh epazote leaves chopped small
- 2 bay leaves
- salt and pepper to taste
You Will Also Need
- 3-4 cups fried tortilla strips
- 8-10 oz. Queso panela diced
- 1 large avocado diced
- Mexican crema
- Lime wedges
- More fresh cilantro chopped
- Preheat a large comal or griddle pan to medium heat for a few minutes. Add the tomatillos, onion, garlic, serranos and poblanos to the comal. Dry roast these ingredients, turning as needed, for about 25 minutes. Remove the garlic after 15 minutes. Place the poblanos in a plastic bag to steam and cool for 15 minutes.
- When ready, remove the blistered skins from the poblanos. Reserve one poblano for garnish later. Remove the skins from the garlic. To the blender, add the 2 poblanos, garlic, tomatillos, serranos, onion, 1/4 cup of cilantro, 4 teaspoons knorr chicken bouillon and 4 cups of water. Blend on high until very smooth. Set aside.
- In a large pot, add 3 tablespoons of oil and preheat at medium for about 4 minutes. Add your diced corn tortillas. Fry for 5-6 minutes. When ready, strain your blended tomatillo salsa directly into the pot with fried tortillas.
- Add 4 more cups of water to the pot. Add 4 more teaspoons of the knorr chicken bouillon. Bring up to a boil. Taste for salt and pepper. Add the oregano, epazote and bay leaves. Bring it up to a boil, then reduce to a simmer. Cook for another 15-20 minutes. To serve, add some fried tortilla strips to each bowl. Ladle soup over to fill bowls. Garnish with panela, avocado, crema, lime, roasted poblano and cilantro. Yields 6 servings.
I did not have any Mexican crema on this day for the tortilla soup. It was still delicious, but a little crema on top makes it extra special!