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+ servings

Poblano Tortilla Soup-Sopa de Tortilla Verde

My all time favorite soup, but all green! Roasted poblanos, tomatillos and serranos are the base for this delicious tortilla soup!
Course Soup
Cuisine Mexican
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings



  • 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
  • oil
  • 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.


In a pinch, I enjoy using the powder bouillon for my recipes. Of course if you have homemade chicken, beef or pork stock(broth) it would be ideal! If you cannot find fresh epazote, you can use some fresh cilantro or 1 full teaspoon of dried epazote.