Poblano Chicken Tortilla Soup
This is my go-to recipe when I want to bring friends or family some comfort food It's so easy to transport and has never gotten anything less than a rave review!
To make Poblano Chicken Tortilla Soup, heat 1 tablespoon of olive oil in a large soup pot over medium heat. Sauté 1 chopped yellow onion, 3 seeded and chopped poblano peppers, and 2 cloves of garlic for 5 minutes until fragrant. Add 1 pound of chicken breasts, 1 tablespoon of taco seasoning, salt, and pepper. Pour in 3 cups of red enchilada sauce, 2 cups of salsa verde, and 3 cups of broth. Stir in 1/4 cup of hot sauce (optional) and 4 tablespoons of butter. Bring to a simmer and cook for 15 minutes, then shred the chicken with two forks. Stir in 1/2 cup of chopped cilantro and a handful of shredded cheddar cheese. Serve with tortilla chips and garnish with yogurt, cheese, green onions, avocado, cilantro, and lime. Enjoy!
For the crockpot method, layer the onion, poblanos, garlic, chicken, and seasoning in the crockpot, then pour in the enchilada sauce, salsa verde, broth, hot sauce, and butter. Cook on low for 6-7 hours or high for 3-4 hours, shred the chicken, and finish with cilantro and cheese. Serve and enjoy!