Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup is a hearty and flavorful dish that brings together the smoky heat of poblano peppers with tender chicken, enchilada sauce, and salsa verde. This soup is perfect for warming up on chilly days or serving to a crowd. It combines vibrant Mexican flavors with comforting ingredients like tortilla chips, cheese, and creamy yogurt.

Whether cooked on the stovetop or in a slow cooker, this soup is easy to prepare and customizable with various toppings. Get ready to enjoy a bowlful of comforting and spicy goodness with every spoonful of this Poblano Chicken Tortilla Soup!

How to make Poblano Chicken Tortilla Soup

Ingredients:

1 tablespoon extra virgin 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

3 cups red enchilada sauce

2 cups salsa verde

3-4 cups broth

1/4 cup hot sauce (optional)

4 tablespoons salted butter

1/2 cup fresh cilantro, chopped

yogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving

tortilla chips, for serving

Instructions:

Step 1:

In a large soup pot, set over medium heat, cook together the olive oil, onion, poblanos, and garlic for 5 minutes, until fragrant.

Add the chicken, taco seasoning, and season with salt and pepper.

Pour over the enchilada sauce, salsa verde, and 3 cups of broth.

Stir in the hot sauce and butter.

Step 2:

Still set over medium heat, bring to a simmer, cook 15 minutes, until the chicken is cooked.

Shred the chicken using two forks.

Stir in the cilantro and a handful of cheddar cheese.

Step 3:

Ladle the soup into bowls and top with tortilla chips.

Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro.

Enjoy!

CROCKPOT

Step 1:

In the bowl of your crockpot, layer the onion, poblanos, and garlic.

Add the chicken, taco seasoning, and season with salt and pepper.

Pour over the enchilada sauce, salsa verde, and 3 cups of broth.

Mix in the hot sauce and butter.

Step 2:

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

Shred the chicken using two forks.

Stir in the cilantro and a handful of cheddar cheese.

Step 3:

Ladle the soup into bowls and top with tortilla chips.

Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro.

Enjoy!

Nutrition Information:

Flavorful Base: The soup begins with sautéing onion, poblano peppers, and garlic in olive oil. This creates a fragrant base known as soffritto, which adds depth and aromatic richness to the soup.

Protein: Boneless, skinless chicken breasts are used for their lean meat and ease of shredding. They absorb flavors from the taco seasoning, enchilada sauce, and salsa verde as they cook.

Seasonings: Spicy taco seasoning provides a robust flavor profile with spices like chili powder, cumin, and paprika, complementing the Mexican-inspired dish. Adjust salt and pepper to taste for balance.

Sauces: Red enchilada sauce and salsa verde are key components, offering a blend of tomato-based richness and tangy, slightly spicy flavors respectively. They form the base of the soup, infusing it with authentic Mexican tastes.

Broth: Chicken broth is added to enhance the soup’s depth and consistency. Use 3-4 cups depending on desired thickness and flavor intensity.

Optional Heat: Hot sauce can be added for those who prefer spicier flavors. Adjust the amount based on personal preference to elevate the soup’s heat level.

Creaminess and Garnishes: Salted butter, cilantro, and shredded cheddar cheese are stirred in towards the end to enrich the soup’s texture and add creaminess. The final dish is served topped with yogurt, avocado, green onions, and additional cilantro for freshness.

Serving: Garnish each serving with tortilla chips for a crunchy texture contrast and authentic Mexican flair.

Crockpot Method: Alternatively, use a slow cooker to simplify preparation. Layer ingredients in the crockpot and cook on low for 6-7 hours or high for 3-4 hours, ensuring the chicken is tender and flavors meld together.

Customization: Adjust spice levels, add more toppings like lime wedges for acidity, or experiment with different types of cheese to suit personal taste preferences.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I adjust the spiciness of this soup?

Yes, you can adjust the spice level by controlling the amount of spicy taco seasoning, hot sauce, and salsa verde you use.

Start with less if you prefer milder flavors.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can be used instead of breasts.

They will add a slightly richer flavor to the soup.

How can I make this soup vegetarian?

To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth.

Increase the amount of vegetables for added flavor and substance.

What are some good toppings for this soup?

Popular toppings include yogurt (or sour cream), shredded cheddar cheese, avocado slices or guacamole, chopped fresh cilantro, green onions, and a squeeze of lime juice.

Serve with tortilla chips on the side.

Can I make this soup ahead of time?

Yes, this soup reheats well and can be made a day in advance.

Store it in the refrigerator and gently reheat on the stove or in the microwave before serving.

How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual portions as needed.

Can I freeze this soup?

Yes, you can freeze this soup.

Allow it to cool completely before transferring it to freezer-safe containers or bags.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with this soup for a complete meal?

This soup is hearty on its own, but you can serve it with a side salad, cornbread, or even rice for a more substantial meal.

Is there a substitute for salsa verde if I can’t find it?

If salsa verde is not available, you can substitute with an equal amount of green enchilada sauce or blend together tomatillos, green chilies, cilantro, and lime juice to make your own salsa verde.

How do I adjust the consistency of the soup if it’s too thick?

If the soup becomes too thick during cooking or reheating, simply add more broth or water a little at a time until it reaches your desired consistency.