Poblano Chicken Tortilla Soup is a hearty and flavorful Mexican inspired dish that combines tender chicken, smoky poblano peppers, and crispy tortilla strips in a rich broth. This comforting soup is perfect for chilly evenings or when you're craving a satisfying, one pot meal.

Full Recipe:

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 poblano peppers, seeded and chopped

• 2 cloves garlic, chopped

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon spicy taco seasoning

• Salt and black pepper, to taste

• 3 cups red enchilada sauce

• 2 cups salsa verde

• 3–4 cups chicken broth

• ¼ cup hot sauce (optional)

• 4 tablespoons salted butter

• ½ cup fresh cilantro, chopped

• Toppings: yogurt, shredded cheddar cheese, avocado, green onions, lime wedges, and tortilla chips

Directions

Stovetop Method:

1. In a large soup pot, heat olive oil over medium heat. Add chopped onion, poblano peppers, and garlic. Sauté for about 5 minutes until fragrant.

2. Add the chicken breasts to the pot, sprinkle with taco seasoning, salt, and pepper. Pour in the red enchilada sauce, salsa verde, and 3 cups of chicken broth. Stir in hot sauce and butter.

3. Bring the mixture to a simmer and cook for 15 minutes until the chicken is cooked through.

4. Remove the chicken, shred it using two forks, and return it to the pot. Stir in chopped cilantro and a handful of shredded cheddar cheese.

5. Ladle the soup into bowls and top with tortilla chips. Add desired toppings such as yogurt, additional cheese, green onions, avocado, and lime wedges.

Slow Cooker Method:

1. In the bowl of your slow cooker, layer the chopped onion, poblano peppers, and garlic. Add the chicken breasts, taco seasoning, salt, and pepper. Pour in the red enchilada sauce, salsa verde, and 3 cups of chicken broth. Mix in hot sauce and butter.

2. Cover and cook on low for 6–7 hours or on high for 3–4 hours.

3. Remove the chicken, shred it, and return it to the slow cooker. Stir in chopped cilantro and a handful of shredded cheddar cheese.

4. Serve the soup with tortilla chips and your choice of toppings.

Nutritional Information (per serving)

• Calories: 427 kcal

• Protein: 29 g

• Fat: 20 g

• Carbohydrates: 33 g

• Fiber: 4 g

• Sugar: 6 g

• Cholesterol: 60 mg

• Sodium: 1,000 mg

• Potassium: 800 mg