Easy spicy Poblano Chicken Tortilla Soup. Enjoy this bowl of wholesome filling soup on chilly days. Made easily with a mix of chicken, spices, red enchilada sauce, salsa verde, broth, and cilantro. And, of course, lots of poblano peppers. Mix in plenty of cheddar cheese, then top with fresh lime and avocado. Add salty tortilla chips on top for scooping, so delicious. The toppings are key!
The Monday after the Super Bowl is just the right fit for this soup. I’m sure many of us indulged in lots of yummy Super Bowl dishes last night. As we should, that was fun! But today is great for a bit of a reset, and soup is perfect.
This feels cozy and indulgent (the secret is in all the toppings). But this soup is chuck full of ingredients to nourish our bodies. And we love that.
It was really my mom who inspired this recipe. She enjoys soup the most out of anyone in my family. Growing up, we’d often have soup for lunch on rainy, cold days back in Cleveland. Mom’s specialty was a chicken noodle soup with minute rice mixed in and lots of salty popcorn on top.
Yup, rice in the soup and a topping of popcorn. She’s a smart woman.
Obviously, this isn’t that kind of soup, but she also loves spicy tortilla soup. In fact, she texted me the night they had this, saying how delicious it was. I knew this would be perfect for these cold winter days and even into early spring.
Step 1: the ingredients
All you need for this soup is an onion, poblano peppers, garlic, chicken, enchilada sauce, salsa verde, your favorite taco seasoning blend, some broth, and chips.
Simply cook the onion, peppers, and garlic in a big soup pot. Then add the chicken, the taco seasoning, the enchilada sauce, salsa verde, a good splash of hot sauce, and some butter. Let this all simmer over medium heat until the chicken is cooked and begins to shred easily.
You can also cook this in the crockpot. Either method is great!
Step 2: shred the chicken
Once the chicken is cooked and starts to fall apart, shred each piece and mix the pieces into the soup.
Step 3: the toppings
Finish the soup with cilantro and a handful of cheese. You want the cheese to melt into the soup, so you’ll get a bit of melty cheese with every spoonful. This will also help cut down the spice.
Don’t skip the cheese!
Ladle the soup into bowls. Then add more cheese, a good spoonful of yogurt, chunks or slices of avocado, cilantro, and green onions.
I always add hot sauce too, but that’s totally optional. Delicious!
A wonderful easy-to-make soup to warm up with!
Looking for other warming winter dinners? Here are a few ideas:
Lastly, if you make this Poblano Chicken Tortilla Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Poblano Chicken Tortilla Soup
Calories Per Serving: 427 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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!
- 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!