I published this recipe for Roasted Poblano Chicken & Shrimp Taco Soup a few years ago after a seriously delicious kitchen accident. I was trying to make two separate dinners—a creamy poblano soup and some simple shrimp tacos—and ended up combining them into one pot out of pure, hungry desperation. If you’re looking for a simpler, quicker taco soup, my quick chicken taco soup is a fantastic weeknight option.
It was the best mistake I’ve ever made. The result was this incredible, smoky, and hearty soup that tastes like your favorite taco in a bowl. It’s become my absolute go-to for feeding a crowd or just treating myself on a cozy night.
My secret for this recipe is a double-hit of smoky flavor. We don’t just roast the poblanos. We also char the tomatoes and onion right alongside them. It adds a deep, almost magical base flavor that you just can’t get from a spice jar alone. It’s a little extra step, but trust me, it makes all the difference.
Recipe Overview
- Cuisine: Mexican-Inspired
- Category: Soup / Main Dish
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
This isn’t your average taco soup from a can. What sets it apart is that layered, chef-inspired approach. We build flavor at every single step.
First, we char the veggies for a natural smokiness. Then, we simmer the chicken right in the broth so it becomes incredibly tender and flavorful. Finally, we add the shrimp at the very end. For a truly hands-off approach, my slow cooker chicken taco soup delivers similar comfort with minimal effort.
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!
This keeps them perfectly juicy and prevents them from getting rubbery. You get two kinds of protein, a rich broth, and that gorgeous roasted poblano flavor in every spoonful. It feels gourmet but is totally doable for a weeknight.
The Full Ingredient List
Gathering everything first makes the process so smooth. Here’s what you’ll need to make this smoky, satisfying soup.
- 2 large poblano peppers
- 1 medium white onion, quartered
- 2 medium tomatoes, halved
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 cup frozen corn
- 1 pound large raw shrimp, peeled and deveined
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
For serving: Tortilla strips, diced avocado, sour cream, shredded cheese, extra lime wedges.
My Step-by-Step Method
Follow these steps and you’ll have a pot of soup that will make your whole house smell amazing. Let’s get cooking!
- First, roast the veggies. Heat your broiler to high. Place poblanos, onion quarters, and tomato halves on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss. Broil for 10-15 minutes, turning halfway, until the skins are blistered and charred.
- Transfer the charred poblanos to a bowl, cover it with plastic wrap, and let them steam for 10 minutes. This makes peeling them a breeze. Once cool, rub off the skins, remove the stems and seeds, and chop the peppers.
- While the poblanos steam, chop the roasted onion and tomatoes. They will be soft and sweet!
- Now, cook the chicken. In a large Dutch oven or heavy pot, heat the remaining 1 tablespoon of oil over medium-high heat. Season the chicken all over with salt and pepper. Add it to the pot and sear for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same pot, add the chopped roasted onion, tomato, and garlic. Cook for 1 minute until fragrant. Stir in the cumin, chili powder, and oregano and cook for another 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. That’s pure flavor! Add the black beans, canned tomatoes, corn, and the chopped roasted poblanos.
- Return the seared chicken to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
- Remove the chicken to a cutting board and shred it with two forks. Stir the shredded chicken back into the soup.
- Finally, add the shrimp. Make sure your soup is at a gentle simmer (not a rolling boil). Add the raw shrimp and cook for just 3-4 minutes, until they turn pink and opaque.
- Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and add more salt if needed. Serve immediately with all your favorite toppings!
My Top Tips for Success
- Don’t rush the char. Getting a good, blackened blister on the peppers, onions, and tomatoes is key for that deep, smoky flavor. It’s the soul of the soup.
- Use chicken thighs if you can. They stay more tender and juicy in the soup than breasts, but either will work beautifully.
- Have your toppings ready! The fun of this soup is customizing each bowl. The cool avocado and crunchy tortilla strips against the hot, smoky soup is a must-try.
- If you love heat, add a diced jalapeño to the sheet pan for roasting, or stir in a pinch of cayenne pepper with the other spices.
Common Mistakes to Avoid
I’ve made these so you don’t have to! Here’s how to avoid a couple of common pitfalls.
Overcooking the shrimp. This is the biggest one. Add them at the very end and cook just until they turn pink and firm. They will continue to cook a little in the hot broth after you turn off the heat.
Forgetting to scrape the pot. After searing the chicken, those little browned bits left in the pot are gold. When you add the broth, make sure you scrape them all up—that’s where a ton of flavor lives.
Skimping on the lime juice. The fresh lime juice at the end isn’t just for show. It brightens the entire dish and balances the richness. Please don’t skip it!
NUTRITION INFORMATION
- Calories: ~380
- Protein: 35g
- Carbohydrates: 28g
- Fat: 14g
- Saturated Fat: 2.5g
- Fiber: 8g
- Sugar: 7g
*Nutrition is an estimate per serving, calculated without toppings.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make the soup base (through step 8) up to 2 days ahead. Store it in the fridge. When ready to serve, reheat it to a simmer and then add the raw shrimp to cook through. Add the lime and cilantro fresh.
What can I use instead of shrimp?
No problem! You can leave the shrimp out for a chicken-only soup. Or, try adding a can of rinsed white beans or some extra corn for a vegetarian version (using veggie broth). For an ultra-simple pantry version, check out my Tex-Mex 7 can chicken taco soup.
How spicy is this soup?
Poblano peppers are generally mild, but they can vary. This soup has a gentle, smoky warmth but isn’t overly spicy. If you’re sensitive to heat, make sure to remove all the seeds and membranes from the poblanos after roasting.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this Roasted Poblano Chicken & Shrimp Taco Soup? I want to hear all about it! Did your family go back for seconds? What were your favorite toppings? Your stories and questions are my favorite part of sharing recipes. Please leave a comment below and let me know how it turned out for you. Happy cooking!
