Weeknight tortilla soup built on roasted poblanos, red enchilada sauce, and salsa verde, with butter finishing the broth. Stovetop or crockpot. Adapted from Half Baked Harvest’s Poblano Chicken Tortilla Soup.
At a Glance
| Yield | 4 servings |
| Prep | 20 minutes |
| Cook | 25 minutes (stovetop) / 3-7 hours (crockpot) |
Ingredients
Soup
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 1 tbsp |
| Yellow onion, chopped | 1 |
| Poblano peppers, seeded and chopped | 3 |
| Garlic, chopped | 2 cloves |
| Boneless skinless chicken breasts | 1 lb |
| Spicy taco seasoning | 1 tbsp |
| Kosher salt and black pepper | to taste |
| Red enchilada sauce | 3 cups |
| Salsa verde | 2 cups |
| Chicken broth | 3 to 4 cups |
| Hot sauce (optional) | 1/4 cup |
| Salted butter | 4 tbsp |
| Fresh cilantro, chopped | 1/2 cup |
For serving
Tortilla chips, plain yogurt or sour cream, shredded cheddar, avocado, lime wedges, sliced green onions, more cilantro.
Method
Stovetop
Heat the olive oil in a large pot over medium. Add the onion, poblanos, and garlic. Cook, stirring occasionally, until softened and starting to brown, about 5 minutes.
Add the chicken, taco seasoning, salt, and pepper. Stir to coat. Pour in the enchilada sauce, salsa verde, broth, hot sauce (if using), and butter.
Bring to a simmer and cook 15 minutes, until the chicken is cooked through.
Pull the chicken out, shred it with two forks, and return to the pot. Stir in the cilantro and cheddar.
Crockpot
Layer everything (except the cilantro and cheese) in the crockpot. Cook low 6 to 7 hours or high 3 to 4 hours. Shred the chicken in place, then stir in the cilantro and cheese.
Serve
Ladle into bowls. Top with a small handful of crushed tortilla chips, a spoonful of yogurt or sour cream, more shredded cheese, sliced avocado, green onions, more cilantro, and a squeeze of lime.
Notes
- Poblano heat is mild and mostly aromatic. If you want more kick, keep the hot sauce or add a diced jalapeno with the poblanos.
- Butter at the end rounds out the acidity of the enchilada sauce and salsa. Don’t skip it.
- Chicken thighs work and stay juicier if you overshoot the simmer time. Same weight, same treatment.
- Broth to taste. Start at 3 cups; add up to 4 if you want a thinner soup.
- Leftovers thicken as the chips soak in, so keep the chips separate and add fresh at serving.
Source
Adapted from Poblano Chicken Tortilla Soup — Half Baked Harvest. See the original for photos and additional context.