halfbakedharvest4.8
Poblano Chicken Tortilla Soup
Stovetop or crockpot, this soup is easily made...enjoy this flavorful, wholesome, filling soup on chilly days!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●pot
- ●bowl
📝 Preparation Steps
1
Stove Top
2
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!
garlic, chopped2 clovessalsa verde2 cupstortilla chips, for servingyogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving
3
Crockpot
4
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!
garlic, chopped2 clovessalsa verde2 cupstortilla chips, for servingyogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving
Nutrition Facts
calories
427 kcal
serving Size
1 serving
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