Poblano Chicken Tortilla Soup
Stovetop or crockpot, this soup is easily made...enjoy this flavorful, wholesome, filling soup on chilly days!
Foto: Half Baked Harvest
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
Steps
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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.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.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!
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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.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. 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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 1 tablespoon | - | - |
| yellow onion | 1 | - | - |
| poblano peppers | 3 | - | - |
| garlic | 2 cloves | - | - |
| boneless skinless chicken breasts | 1 pound | - | - |
| spicy taco seasoning | 1 tablespoon | - | - |
| salt and black pepper | - | - | - |
| red enchilada sauce | 3 cups | $1.25/100g | $3.75 |
| salsa verde | 2 cups | - | - |
| -4 cups broth | 3 | - | - |
| hot sauce | 0.25 cup | - | - |
| salted butter | 4 tablespoons | - | - |
| fresh cilantro | 0.5 cup | - | - |
| yogurt | - | - | - |
| tortilla chips | - | - | - |
*Estimated market prices, may vary by region
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