Description
This Poblano Chicken Tortilla Soup is a modern, flavorful twist on a classic comfort dish. Featuring the earthy, smoky heat of roasted poblano peppers paired with tender shredded chicken, this soup balances a tangy broth of red enchilada sauce and salsa verde with the richness of melted cheddar. Finished with fresh cilantro, lime, and avocado, it is a hearty, vibrant meal that is perfect for busy weeknights and easily customizable for the whole family.
Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 poblano peppers, seeded and chopped
2 cloves garlic, minced
2 cups cooked shredded chicken breast
1 cup red enchilada sauce (alcohol-free)
1 cup salsa verde
4 cups chicken stock
2 tablespoons butter
1/2 cup shredded cheddar cheese
1 cup tortilla chips
1 fresh lime, cut into wedges
1/4 cup fresh cilantro, chopped
1 ripe avocado, sliced
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and poblano peppers, sautéing until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the red enchilada sauce, salsa verde, and chicken stock, bringing to a gentle simmer.
Add the shredded chicken and cook for 15 minutes to allow flavors to meld.
Stir in the butter and cheddar cheese until melted and the soup is slightly thickened.
Ladle the soup into bowls.
Top with crushed tortilla chips, fresh cilantro, avocado slices, and a squeeze of fresh lime juice.
Notes
Ensure your enchilada sauce is labeled alcohol-free. For extra depth, you can roast the poblano peppers over an open flame until charred before chopping. Store leftovers in an airtight container for up to 3 days. Add chips immediately before serving to maintain crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg