Poblano Chicken Tortilla Soup

This Poblano Chicken Tortilla Soup is a bold, flavor-packed dish that brings together smoky peppers, tender chicken, and a rich blend of enchilada sauce and salsa verde.

It’s a comforting bowl that balances warmth, spice, and freshness, offering both nourishment and excitement in every bite. Whether simmered on the stovetop or slow-cooked in a crockpot, it delivers a hearty meal that feels like a hug in a bowl—perfect for busy weeknights or cozy gatherings.

Why People Will Love This Recipe

Combines the smoky depth of poblano peppers with the tangy brightness of salsa verde.

Offers two cooking methods (stovetop and crockpot) to fit different lifestyles and schedules.

Packed with layers of flavor—from enchilada sauce to hot sauce, butter, and fresh cilantro.

Customizable toppings let everyone create their own perfect bowl.

Comforting yet vibrant and exciting, making it stand out from traditional chicken soups.

Key Ingredients:

Poblano Peppers: Mildly smoky and earthy, adding depth without overpowering spice.

Chicken Breasts: Lean protein that soaks up the bold flavors of the broth.

Red Enchilada Sauce + Salsa Verde: The dynamic duo that brings both richness and tangy freshness.

Hot Sauce & Taco Seasoning: Create a spicy kick and Tex-Mex authenticity.

Cilantro & Fresh Toppings: Bright herbs, creamy avocado, sharp cheddar, and zesty lime cut through the richness for balance.

Tortilla Chips: Essential crunch that transforms the soup into a hearty, fun meal.

Expert Tips

Char the Poblanos First: For extra smokiness, roast or blister the peppers before chopping.

Broth Balance: Start with 3 cups of broth and add more gradually to reach your preferred consistency.

Shredding Chicken: Use a hand mixer on low speed in a bowl to shred the chicken quickly and evenly.

Make It Creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt before serving.

Prep Ahead: Chop vegetables and measure seasonings in advance—ideal for crockpot mornings.

How to make 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

Stovetop Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add the onion, poblanos, and garlic, and sauté for about 5 minutes, until softened and fragrant.

Add the chicken and taco seasoning, then season lightly with salt and pepper.

Pour in the enchilada sauce, salsa verde, and 3 cups of broth. Stir in the hot sauce (if using) and butter.

Step 2

Bring the soup to a gentle simmer and cook for 15 minutes, or until the chicken is fully cooked through.

Remove the chicken, shred it with two forks, then return it to the pot.

Stir in the cilantro and a small handful of cheddar cheese until melted.

Step 3

Ladle the soup into bowls. Garnish with tortilla chips, a dollop of yogurt, extra cheese, green onions, avocado slices, cilantro, and fresh lime juice.

Serve warm and enjoy!

Crockpot Instructions

Step 1

In the bowl of a slow cooker, layer the onion, poblanos, and garlic.

Add the chicken and taco seasoning, seasoning with salt and pepper to taste.

Pour in the enchilada sauce, salsa verde, and 3 cups of broth. Stir in the hot sauce and butter.

Step 2

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

Shred the chicken with two forks and return it to the crockpot.

Mix in the cilantro and a handful of cheddar cheese until combined.

Step 3

Serve the soup hot, topped with tortilla chips, yogurt, cheese, green onions, avocado, cilantro, and fresh lime juice.

Enjoy!

Important Notes When Making Poblano Chicken Tortilla Soup

Poblano peppers are mild, but if you prefer a spicier soup, add jalapeños or increase the hot sauce.

Yogurt can be swapped for sour cream for a more traditional garnish.

If making in the crockpot, avoid adding cheese too early—stir it in at the end to prevent curdling.

This soup thickens as it sits; add extra broth or water when reheating leftovers.

Always taste and adjust seasoning at the end; the enchilada sauce and salsa verde already contain salt.

How to Enjoy This Poblano Chicken Tortilla Soup After Cooking

Serve immediately with a spread of toppings so everyone can customize their bowl.

Pair with warm flour or corn tortillas for dipping.

Enjoy alongside a crisp green salad to balance the richness.

Leftovers reheat beautifully—try using them as a base for enchilada-style rice bowls or spooned over baked potatoes.

For gatherings, set up a tortilla soup bar with toppings in small bowls for a fun, interactive meal.

Nutrition Information

(Approximate, per serving)

Frequently Asked Questions:

Q1: Can I make this soup vegetarian?
A1: Yes! Replace the chicken with black beans or chickpeas, use vegetable broth, and skip the butter or use plant-based butter.

Q2: What can I substitute for poblano peppers?
A2: Anaheim peppers are a close match. For more heat, try jalapeños; for milder flavor, use green bell peppers.

Q3: How spicy is this soup?
A3: It’s moderately spiced from the taco seasoning and poblano peppers. Heat can be adjusted with hot sauce, extra chilies, or kept mild by omitting them.

Q4: Can I freeze leftovers?
A4: Yes! Store in airtight containers for up to 3 months. Add fresh toppings only after reheating.

Q5: What makes this soup different from classic chicken tortilla soup?
A5: The combination of red enchilada sauce and salsa verde creates a layered, smoky-tangy broth that sets it apart from traditional versions.

Q6: Should I cook the chicken before adding it to the soup?
A6: No, the chicken cooks directly in the broth, soaking up all the flavors. Shred it after simmering.

Q7: How do I prevent the soup from becoming too salty?
A7: Use low-sodium broth and taste the soup at the end before adding more salt, since enchilada sauce and salsa verde already contain sodium.

Q8: Can I double this recipe for a crowd?
A8: Absolutely—just ensure your pot or crockpot is large enough, and increase cooking time slightly if doubled.

Q9: What’s the best way to thicken the soup?
A9: Let it simmer uncovered for a bit longer, or stir in a slurry of cornstarch and water for a quick fix.

Q10: Can I make this in advance for meal prep?
A10: Yes, this soup keeps well in the fridge for up to 4 days. Store toppings separately to keep them fresh and crunchy.