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Poblano Chicken Tortilla Soup Recipe

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4.3 from 7 reviews

Poblano Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup featuring tender shredded chicken, smoky poblano peppers, and a rich blend of enchilada sauce and salsa verde. Perfect for a cozy meal, this soup can be prepared quickly on the stovetop or slowly cooked in a crockpot, then garnished with crispy tortilla chips, fresh avocado, cheddar cheese, and a dollop of yogurt for a satisfying finish.

Ingredients

Soup Base

  • 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, to taste
  • 3 cups red enchilada sauce
  • 2 cups salsa verde
  • 3-4 cups broth (chicken or vegetable)
  • 1/4 cup hot sauce (optional)
  • 4 tablespoons salted butter
  • 1/2 cup fresh cilantro, chopped

Garnishes

  • Yogurt (for serving)
  • Shredded cheddar cheese
  • Avocado slices
  • Lots of fresh limes, cut into wedges
  • Green onions, sliced
  • Tortilla chips

Instructions

  1. Prepare the aromatics: In a large soup pot over medium heat, add the olive oil. Once hot, sauté the chopped onion, seeded and chopped poblano peppers, and garlic together for about 5 minutes until softened and fragrant.
  2. Add chicken and seasoning: Add the boneless skinless chicken breasts to the pot along with the spicy taco seasoning, then season with salt and black pepper to taste. Stir to coat the chicken evenly.
  3. Add sauces and broth: Pour in the red enchilada sauce, salsa verde, and 3 cups of broth. Stir in the hot sauce (if using) and butter. Bring the mixture to a simmer over medium heat.
  4. Cook the chicken: Continue to simmer the soup uncovered for about 15 minutes, or until the chicken is fully cooked through and tender.
  5. Shred the chicken: Using two forks, carefully shred the chicken breasts into bite-sized pieces directly in the pot.
  6. Finish the soup: Stir in the chopped fresh cilantro and a handful of shredded cheddar cheese until melted. Adjust seasoning if needed.
  7. Serve and garnish: Ladle the hot soup into bowls and top with crunchy tortilla chips. Add desired garnishes such as dollops of yogurt, extra shredded cheese, avocado slices, fresh lime wedges, and sliced green onions. Enjoy immediately.

Notes

  • You can adjust the heat level by increasing or omitting the hot sauce entirely.
  • If you prefer, substitute chicken thighs for a juicier meat option.
  • For a thicker soup, reduce the amount of broth used or simmer longer to concentrate flavors.
  • Using fresh homemade broth will add extra depth but store-bought works perfectly well.
  • This soup can also be prepared in a crockpot by layering ingredients and cooking low for 6-7 hours or high for 3-4 hours.
  • Garnish generously to add texture and freshness with toppings like avocado and tortilla chips.

Find it online: https://dishcooks.com/poblano-chicken-tortilla-soup-recipe/