Poblano Chicken Tortilla Soup

 

Why You’ll Love This Soup

• Balanced flavor: smoky poblanos, tangy sauces, and creamy richness

• Versatile cooking: stovetop or slow cooker options

• Customizable toppings: yogurt, cheddar, avocado, cilantro—you do you

• Ideal all year round: refreshing yet satisfying

• One-pot convenience: minimal prep, easy cleanup

Ingredients (Serves 4)

• 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

Instructions

Stovetop Method

1. Sauté the aromatics
   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.

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

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

4. Simmer and shred
   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.

5. Finish with flavor
   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.

6. Serve
   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

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

2. Add sauces and liquids
   Pour enchilada sauce, salsa verde, and 3 cups broth over the chicken. Stir in hot sauce and butter.

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

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

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

Tips for a Perfect Soup

• Avoid soggy chips: Serve toppings separately so everyone can customize.

• Make it spicy: Add jalapeños, extra hot sauce, or fresh serranos.

• Turn it creamy: Stir in sour cream or cream cheese for richness.

• Broth boost: Use homemade or high-quality chicken stock for depth.

• Quick roast option: Roast poblanos and onions briefly under broiler for extra flavor before adding.

Variations You’ll Love

• Vegan version: Omit chicken and use veggie broth; add beans, pumpkin seeds, or tofu.

• Cheese enchilada twist: Stir in queso fresco and finish with more cotija cheese.

• Enchilada bake: Add tortilla strips and bake topped with cheese until golden brown.

• Freezer-friendly: Freeze the base (without dairy or toppings) in freezer-safe containers; thaw, reheat, and add fats/toppings later.

Suggested Sides & Pairings

• Warm corn or flour tortillas, or leftover taco shells

• Rice and beans for heartier meals

• Mexican street corn salad or crunchy slaw

• Mexican lager, paloma, or horchata for a refreshing sip

• Simple dessert: churros, flan, or fresh mango slices