Description

This hearty Poblano Chicken Tortilla Soup combines smoky poblano peppers with tender shredded chicken in a rich, flavorful broth that’s perfect for any night of the week. Stovetop or slow cooker options included

Ingredients

For the Soup Base:

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
3 poblano peppers, seeded and chopped
2 garlic cloves, chopped
1 pound boneless, skinless chicken breasts
1 tablespoon spicy taco seasoning
Salt and black pepper, to taste

For the Flavorful Broth:

3 cups red enchilada sauce
2 cups salsa verde
3–4 cups chicken broth (adjust to desired consistency)
¼ cup hot sauce (optional, but trust me on this one!)
4 tablespoons salted butter

To Finish:

½ cup fresh cilantro, chopped
Handful of shredded cheddar cheese

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Instructions

Stovetop Method (My Personal Favorite!)

1. Heat olive oil in your big pot over medium heat. Throw in the onion, poblanos, and garlic. Cook for 5 minutes until it smells good and the onions look see-through.

2. Add chicken, sprinkle taco seasoning all over, add salt and pepper. Pour in enchilada sauce, salsa verde, 3 cups broth, hot sauce if you want it, and the butter. Stir everything and let it bubble gently.

3. Let it cook for 15 minutes. The chicken should fall apart when you poke it with a fork.

4. Take the chicken out and shred it with two forks. Put it back in the pot. Stir in cilantro and a big handful of cheese.

5. Taste it and fix whatever needs fixing. Too thick? Add more broth. Not spicy enough? More hot sauce.

Crockpot Method (For Those Busy Days!)

1. Dump everything except cilantro and cheese in your crockpot. Onion, poblanos, garlic, chicken, taco seasoning, both sauces, broth, hot sauce, butter.

2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Half hour before you eat, shred the chicken right in the pot. Stir in cilantro and cheese.

Notes

Start with 3 cups broth. I like my soup thick enough to eat with a fork but some people like it more liquidy. Add more broth until it’s how you like it.

The taco seasoning is where most of the heat comes from. I use spicy because we can handle it. Get mild if your family can’t.

Rotisserie chicken works great if you don’t want to cook chicken. Just add it in the last 10 minutes to warm up.

Seed those poblanos! I forgot once and my 5-year-old took one bite and started crying. Those seeds are really hot.

Prep Time: 20 minutes
Cook Time: 25 minutes (stovetop) / 3-7 hours (slow cooker)
Category: Soup
Method: Stovetop or Slow Cooker
Cuisine: Mexican-American