Roasted Poblano Chicken & Shrimp Taco Soup Recipe

I published this recipe for Roasted Poblano Chicken & Shrimp Taco Soup a few years ago after a seriously disappointing dinner out. I ordered a “gourmet tortilla soup” that was just… sad. It was bland, watery, and missing that soul-warming magic I crave. On the drive home, I couldn’t stop thinking about how I would fix it. I wanted smoky depth, a little surf-and-turf action, and all the cozy vibes of a taco night in a bowl. This soup was my delicious revenge on that forgettable meal, and it’s become one of my favorite cozy one-pot chicken taco soup recipes.

My secret? Charring the poblanos until they’re nearly black. It’s a step you can’t skip. That deep, smoky flavor is the heart of the whole pot. It transforms everything.

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 dump-and-stir soup. It builds flavor in layers, just like a great sauce or stew. We start by roasting the poblanos and onions to get that incredible smoky-sweet base.

Then, we cook the chicken right in that flavorful pot. Finally, the shrimp go in at the very end. This way, every single ingredient shines. The shrimp stay plump and tender, never rubbery.

It feels fancy enough for company but is totally doable for a weeknight. It’s my ultimate chef-inspired soup trick made friendly for home cooks. If you love the idea of a creamy, cheesy twist, you might also enjoy this flavorful cheesy Southwest chicken taco soup for another comforting option.

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 large yellow onion, cut into wedges
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs (breasts work too)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 4 cloves garlic, minced
• 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
• 1 lb large raw shrimp, peeled and deveined
• Juice of 1 lime
• Salt and black pepper to taste

For Serving: Chopped cilantro, diced avocado, crumbled cotija or feta cheese, tortilla strips, and extra 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!

1. First, roast the veggies. Set your oven broiler to high. Place poblanos and onion wedges on a baking sheet. Broil for 5-8 minutes per side, until the skins are blistered and blackened.
2. Pull the sheet out and immediately place the hot poblanos in a bowl. Cover it with plastic wrap. Let them steam for 10 minutes. This loosens the skin.
3. Once cool, peel off the blackened skins from the poblanos. Pull out the stems and seeds. Chop the peeled poblanos and roasted onions.
4. Now, build the soup base. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, cumin, chili powder, and oregano.
5. Sear the chicken for 5-6 minutes per side, until golden brown. It doesn’t need to be cooked through yet. Remove the chicken to a plate.
6. In the same pot, add the chopped roasted poblanos and onions. Add the minced garlic. Cook for 1 minute until fragrant.
7. Pour in the fire-roasted tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot. That’s pure flavor!
8. Add the chicken back to the pot. Bring the soup to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes.
9. Remove the chicken to a cutting board. Shred it with two forks. Stir the black beans and corn into the simmering soup.
10. Add the shredded chicken back to the pot. Stir in the raw shrimp. They will cook in about 3-4 minutes, just until they turn pink and opaque.
11. Turn off the heat. Stir in the fresh lime juice. Taste and add more salt or pepper if needed.
12. Ladle the soup into bowls and load up with all your favorite toppings. Dig in!

My Top Tips for Success

• Don’t rush the char. Really let those poblanos get black and blistered. The more char, the more smoky flavor in your soup.
• Use chicken thighs if you can. They stay juicier and more flavorful during the simmering process than breasts.
• Add the shrimp last. Overcooked shrimp are tough. As soon as they curl and turn pink, you’re done.
• The lime juice at the end is non-negotiable. It brightens up all the rich, smoky flavors perfectly.

Common Mistakes to Avoid

I’ve made a few errors over the years so you don’t have to. Here’s what to watch for.

• Peeling the poblanos too early. If you try to peel them before they’ve steamed in the covered bowl, the skin won’t come off easily. Patience is key here.
• Overcooking the shrimp. They cook very fast in the hot broth. If you leave them in for more than 5 minutes, they’ll get chewy. Add them right before you’re ready to serve.
• Forgetting to season as you go. Season the chicken well before searing. Then always do a final taste at the end and adjust with salt, pepper, or more lime.

NUTRITION INFORMATION

• Calories: ~320
• Protein: 35g
• Carbohydrates: 22g
• Fat: 10g
• Saturated Fat: 2g
• Fiber: 6g
• Sugar: 5g

*Estimated values per serving, without toppings. Toppings will add additional calories.

Recipe

Roasted Poblano Chicken & Shrimp Taco Soup Recipe

Make Roasted Poblano Chicken & Shrimp Taco Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 25 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 3 large fresh poblano peppers
• 1 large yellow onion, cut into wedges
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs (breasts work too)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 4 cloves garlic, minced
• 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
• 1 lb large raw shrimp, peeled and deveined
• Juice of 1 lime
• Salt and black pepper to taste

My Step-by-Step Method

1

First, roast the veggies. Set your oven broiler to high. Place poblanos and onion wedges on a baking sheet. Broil for 5-8 minutes per side, until the skins are blistered and blackened.

2

Pull the sheet out and immediately place the hot poblanos in a bowl. Cover it with plastic wrap. Let them steam for 10 minutes. This loosens the skin.

3

Once cool, peel off the blackened skins from the poblanos. Pull out the stems and seeds. Chop the peeled poblanos and roasted onions.

4

Now, build the soup base. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, cumin, chili powder, and oregano.

5

Sear the chicken for 5-6 minutes per side, until golden brown. It doesn’t need to be cooked through yet. Remove the chicken to a plate.

6

In the same pot, add the chopped roasted poblanos and onions. Add the minced garlic. Cook for 1 minute until fragrant.

7

Pour in the fire-roasted tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot. That’s pure flavor!

8

Add the chicken back to the pot. Bring the soup to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes.

9

Remove the chicken to a cutting board. Shred it with two forks. Stir the black beans and corn into the simmering soup.

10

Add the shredded chicken back to the pot. Stir in the raw shrimp. They will cook in about 3-4 minutes, just until they turn pink and opaque.

11

Turn off the heat. Stir in the fresh lime juice. Taste and add more salt or pepper if needed.

12

Ladle the soup into bowls and load up with all your favorite toppings. Dig in!

Notes

Enjoy your homemade Roasted Poblano Chicken & Shrimp Taco Soup Recipe!

Nutrition Information

Calories: ~320

Protein: 35g

Carbohydrates: 22g

Fat: 10g

Saturated Fat: 2g

Fiber: 6g

Sugar: 5g

Did You Make This?

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FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Absolutely! You can make the entire soup base (through step 9, before adding the shrimp) 1-2 days ahead. Store it in the fridge. When ready to serve, reheat the soup, then add the raw shrimp to cook through. This makes it a fantastic make-ahead meal.

How spicy is this soup?

Poblano peppers are generally mild, but they can have a occasional kick. The roasting really mellows them out. This soup has a deep, smoky flavor with just a very gentle warmth. If you’re sensitive to spice, you can remove all the poblano seeds after roasting.

What’s the best way to reheat leftovers?

Gently reheat leftovers on the stovetop over medium-low heat. Try not to let it boil vigorously, as that can overcook the shrimp. If the soup thickens in the fridge, just add a splash of broth or water when reheating.

Leave a Reply! (I’d Love to Hear From You!)

This recipe is a real labor of love from my kitchen to yours. Did the charred poblanos make your whole house smell amazing? What toppings did you pile on? I read every single comment and love hearing your stories and tweaks. Please let me know how your Roasted Poblano Chicken & Shrimp Taco Soup turned out in the comments below! And if you’re looking for a super simple pantry-staple version, my easy Tex-Mex 7-can chicken taco soup is another family favorite for busy nights.