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!
Why People Will Love The Poblano Chicken Tortilla Soup:
Layers of Bold Flavor: The combination of red enchilada sauce, salsa verde, and taco seasoning creates a rich, complex broth with smoky, spicy, and tangy undertones that awaken the palate.
Comfort Meets Heat: This soup offers a warm, comforting experience with just the right amount of spice, thanks to poblano peppers and optional hot sauce—perfect for those who love bold, cozy meals.
Customizable Toppings: From crunchy tortilla chips to creamy avocado and tangy yogurt, the endless topping options let each person tailor their bowl for texture and flavor variety.
Crockpot or Stovetop Friendly: It’s flexible enough to suit busy weeknights or relaxed weekends—cook it low and slow in the crockpot or have it ready quickly on the stove.
Nutritious Yet Indulgent: With lean protein, vibrant vegetables, and fresh herbs, it’s a wholesome meal that still feels indulgent with the richness of butter, cheese, and optional toppings.
Perfect for Sharing: This hearty, flavor-packed soup is ideal for family dinners, gatherings, or meal prep, bringing people together over a bowl of something warm and satisfying.
Key Ingredients:
Poblano Peppers: These mild yet smoky green chilies form the soul of the soup, adding earthy depth and a touch of spice without overpowering the other flavors—perfect for a balanced heat.
Red Enchilada Sauce & Salsa Verde: This dynamic duo creates a bold, layered broth. The enchilada sauce brings a rich tomato-chili base, while the salsa verde adds brightness, tang, and a hint of acidity from tomatillos and green chilies.
Chicken Breast: A lean, protein-packed choice that becomes incredibly tender as it simmers, soaking up all the surrounding flavors before being shredded to melt seamlessly into the soup.
Spicy Taco Seasoning: This spice blend enhances the soup with warmth, smokiness, and just the right amount of punch, anchoring the flavor profile with cumin, paprika, and chili powder.
Garlic & Onion: Aromatic and savory, these foundational ingredients build a deep, fragrant base, infusing the broth with comforting umami richness.
Fresh Cilantro & Lime: Stirred in at the end, cilantro adds herbal brightness while lime juice (from the garnish) awakens the flavors with zesty sharpness and contrast.
Butter & Cheddar Cheese: These finishing touches create a silky mouthfeel and subtle richness, giving the soup its signature heartiness.
Expert Tips
Char the Poblanos for Added Depth: Before chopping, try roasting or broiling the poblano peppers until the skins blister. Peel and chop them for a deeper, smoky flavor that enhances the entire soup.
Layer Seasoning, Don’t Dump It All at Once: Add the taco seasoning directly onto the chicken during the sauté phase so it blooms in the oil and coats the meat evenly—this enhances the depth of spice.
Use Bone Broth for Richness: Swap regular broth with chicken bone broth for an extra boost of collagen, flavor, and body in the soup. It creates a heartier base and elevates the mouthfeel.
Shred Chicken in the Pot: After simmering, use two forks to shred the chicken directly in the soup. This not only saves time but allows the shredded meat to absorb the flavorful broth immediately.
Let It Rest Before Serving: After cooking, let the soup sit for 5–10 minutes before serving. This allows the flavors to deepen and the broth to slightly thicken for a more satisfying spoonful.
Balance Creaminess and Heat with Toppings: Spicy soups like this benefit from cooling garnishes. Yogurt, avocado, or sour cream mellow the spice and bring contrast in texture and temperature.
Reheat Gently: When reheating leftovers, do so on low heat to prevent overcooking the chicken and preserve the layered flavor structure. Add a splash of broth if the soup has thickened in the fridge.
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!
Important Notes:
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
Calories: 450 kcal | Protein: 30 grams | Carbohydrates: 30 grams | Dietary Fiber: 5 grams | Sugars: 10 grams | Fat: 20 grams | Saturated Fat: 8 grams | Cholesterol: 80 mg | Sodium: 1200mg
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.