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 a simple chicken tortilla soup, but I had some shrimp that needed using and a few extra poblano peppers on the counter. If you love a great one-pot chicken taco soup, you must try this spicy chicken taco soup recipe for another flavor-packed option.
On a whim, I decided to roast those poblanos until they were blistered and smoky. That one choice changed everything. It took my usual weeknight soup and turned it into something I was genuinely proud to serve to friends.
It’s the kind of meal that feels like a hug. You get the comfort of a rich, brothy soup, but with the fun, hands-on vibe of taco night. It’s become my absolute go-to for casual dinners that still feel a little bit fancy.
Recipe Overview
- Cuisine: Mexican-Inspired
- Category: Soup / Main Dish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Why This Recipe is So Special
This isn’t your average dump-and-stir soup. The magic is in the layers of flavor we build, starting with those roasted poblanos.
Roasting them over an open flame completely transforms their character. They go from a mild green pepper to something deep, smoky, and almost sweet.
We then use that incredible flavor as the base for our soup. We also cook the chicken and shrimp separately. This makes sure each element is perfectly cooked and adds its own distinct taste to the pot. For a quicker, equally delicious version that focuses just on chicken, this hearty chicken taco soup is a fantastic weeknight solution.
It’s a chef-inspired trick that makes all the difference. You taste the smoky broth, the tender chicken, and the juicy shrimp in every single bite.
The Full Ingredient List
Gathering everything first makes the process so smooth. Here’s what you’ll need to make this gourmet taco soup come to life.
- 3 medium fresh poblano peppers
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound medium raw shrimp, peeled and deveined
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 6 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
For Serving (The Fun Part!): Diced avocado, shredded cheese, sour cream, tortilla strips, extra lime wedges.
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
My Step-by-Step Method
Don’t let the steps scare you. We take it one beautiful layer at a time. I promise the result is worth it.
- First, roast the poblanos. Place them directly over the flame of a gas burner, or under your oven’s broiler. Turn them with tongs until the skin is blackened and blistered all over.
- Immediately put the charred peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes. This loosens the skin perfectly.
- After they steam, peel off the blackened skin, remove the stems and seeds, and dice the soft green flesh. Set this smoky treasure aside.
- Now, cook the protein. In a large soup pot, heat the olive oil over medium-high heat. Season the chicken pieces well with salt and pepper.
- Add the chicken to the pot and cook until it’s golden brown on all sides and cooked through. Remove it to a clean plate.
- In the same pot, add the shrimp. Cook for just 1-2 minutes per side until they turn pink and opaque. Remove them to the plate with the chicken.
- In the now-empty pot (see all that flavor left behind?), add the diced onion. Cook for 5 minutes until soft. Add the garlic, cumin, and smoked paprika. Cook for 1 more minute until fragrant.
- Stir in the roasted poblano pieces, the can of fire-roasted tomatoes, chicken broth, black beans, and corn. Bring everything to a simmer.
- Let the soup simmer for 20 minutes to let the flavors get to know each other. This is when your kitchen will smell incredible.
- Turn off the heat. Stir back in the cooked chicken and shrimp. Add the fresh lime juice and chopped cilantro. Taste and add more salt if it needs it.
My Top Tips for Success
- Don’t Skip the Roasting: This is the soul of the soup. If you can, use a gas stove for the most authentic char. A broiler works great too!
- Prep Your Proteins: Cut your chicken evenly so it cooks at the same rate. And make sure your shrimp are patted dry before they hit the hot pot for a better sear.
- Broth is Key: Using a good-quality, low-sodium chicken broth gives you control over the final salt level. You can always add more, but you can’t take it out.
- Finish with Acid: That squeeze of fresh lime juice at the end isn’t just for show. It brightens up all the rich, smoky flavors beautifully.
Common Mistakes to Avoid
I’ve made these so you don’t have to. Here’s how to steer clear of common soup pitfalls.
- Overcooking the Shrimp: Add them back at the very end, just to warm through. If you simmer them in the soup for too long, they become tough and rubbery.
- Rushing the Pepper Steam: Letting the roasted poblanos steam in the covered bowl is crucial. If you try to peel them too soon, you’ll lose a lot of that tender pepper flesh.
- Forgetting to Taste: Soups need seasoning in layers. Always taste your soup after the simmering stage and again right before serving. It might need another pinch of salt or a squeeze of lime.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 28g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 6g
- Fat: 12g
- Note: This is an estimate per serving, without toppings. Adding cheese, avocado, etc., will change the values.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make the entire soup base (through step 9) up to 2 days ahead. Store it in the fridge. When you’re ready to eat, gently reheat the soup, then stir in the cooked chicken and shrimp just to warm them through. This actually makes the flavors even better.
What can I use instead of poblano peppers?
If you can’t find poblanos, the best substitute is Anaheim peppers. They are a bit milder. For no heat at all, you can use bell peppers, but you’ll lose that signature smoky flavor. In that case, add an extra 1/2 teaspoon of smoked paprika to the pot.
Is this soup spicy?
Poblano peppers are generally very mild. They add a deep, smoky flavor more than intense heat. The soup has a very gentle warmth that most people enjoy. If you’re sensitive to spice, you can remove all the seeds and ribs from the peppers after roasting.
Leave a Reply! (I’d Love to Hear From You!)
This recipe is a piece of my kitchen heart, and nothing makes me happier than hearing you tried it. Did the roasting technique work for you? What toppings did your family love? Tell me all about your experience in the comments below! Your feedback and star ratings help other home cooks find their new favorite Mexican dinner idea. And if you’re craving something extra rich and comforting, you’ll adore this creamy cheddar chicken taco soup. Happy cooking!
