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
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Instructions
- 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!
- 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!
Source
Original recipe: View Original
