Poblano Chicken Tortilla Soup

Ingredients  

• 1 Tbsp extra virgin olive oil
• 1 yellow onion chopped
• 3 poblanos seeded and chopped
• 2 cloves garlic chopped
• 1 lb boneless skinless chicken breasts
• 1 Tbsp spicy taco seasoning
• Salt and fresh black pepper
• 3 cups red enchilada sauce
• 2 cups salsa verde
• 3 –4 cups chicken broth
• ¼ cup hot sauce optional, for extra heat
• 4 Tbsp salted butter
• ½ cup fresh cilantro chopped

Toppings & Garnishes

• Yogurt or sour cream
• Shredded cheddar cheese
• Diced avocado
• Sliced green onions
• Lime wedges
• Tortilla chips

Method 

Stovetop Method

Sauté the aromatics

1. In a large soup pot over medium heat, warm the olive oil. Add onion, poblanos, and garlic; cook for about 5 minutes, stirring occasionally until fragrant.

Add chicken and season

1. Nestle chicken breasts into the pot. Sprinkle taco seasoning, salt, and pepper over top.

Build the broth

1. Pour in the red enchilada sauce, salsa verde, and chicken broth. Stir in hot sauce and butter.

Simmer and shred

1. Cover and bring to a simmer. Cook for approximately 15 minutes until the chicken is fully cooked. Remove the chicken, shred with two forks, and return to the pot.

Finish with flavor

1. Stir in chopped cilantro and a handful of cheddar cheese. Allow the cheese to melt into the broth, then taste and adjust seasoning as needed.

Serve

1. Ladle into bowls and top with tortilla chips, a dollop of yogurt, cheddar, avocado, cilantro, and green onions. Finish with lime juice for brightness.

Crockpot Method

Layer aromatics and chicken

1. Place onion, poblanos, garlic, and chicken breasts in the slow cooker. Season with taco seasoning, salt, and pepper.

Add sauces and liquids

1. Pour enchilada sauce, salsa verde, and 3 cups broth over the chicken. Stir in hot sauce and butter.

Slow cook

1. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

Shred and finish

1. Remove chicken and shred with forks, return to soup. Stir in cilantro and cheddar cheese; let it melt.

Garnish and serve

1. Ladle into bowls and top with your favorite garnishes such as chips, cheese, avocado, yogurt, and onions. Don’t forget lime wedges!