Poblano Chicken Tortilla Soup.

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! I hope you love this chicken poblano soup recipe!

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.

Ingredients

• Extra virgin olive oil 
• Yellow onion 
• Poblano peppers 
• Garlic 
• Boneless skinless chicken breasts 
• Spicy taco seasoning 
• Kosher salt and black pepper 
• Red enchilada sauce 
• Salsa verde 
• Broth 
• Hot sauce 
• Salted butter 
• Fresh cilantro 
• Yogurt 
• Avocado 
• Limes for lime juice
• black beans
• Green onions 
• Tortilla chips or tortilla strips for topping 
• sour cream

Kitchen Supplies

• tongs
• Dutch oven or large soup pot
• crockpot or instant pot if you want to use that method
• ladle
• airtight container
• plastic wrap

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.

The details

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, tender, and starts to fall apart, shred each piece and mix the shredded chicken 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. Other options to add include corn, chili powder, and chopped celery stalks.

I always add hot sauce too for extra heat and flavor, but that’s totally optional. Delicious!

A wonderful easy-to-make soup to warm up with! Mmm.. nothing beats poblano chicken soup!

Looking for other warming winter dinners? Here are a few ideas: 

Better For You Chicken and Spinach Ramen

Creamy Butternut Squash Butter Chicken

30 Minute Spicy Indian Butter Chicken

Coconut Milk Braised Black Pepper Chicken

Coconut Sweet Potato Lentil Soup with Rice

Crockpot Spicy Chicken Tortilla Soup

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!