Last Updated on August 1, 2025 by Casia Valdés
Poblano Chicken Tortilla Soup is a comforting yet vibrant twist on classic tortilla soup. Roasted poblanos bring a mild smokiness, enchilada sauce and salsa verde add depth, and shredded chicken makes it hearty. Whether enjoyed at a summer dinner around the table or to warm you on a chilly evening, this soup delivers bold Mexican-inspired flavor in every spoonful.
Table of Contents
Why You’ll Love This Soup
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Balanced flavor: smoky poblanos, tangy sauces, and creamy richness
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Versatile cooking: stovetop or slow cooker options
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Customizable toppings: yogurt, cheddar, avocado, cilantro—you do you
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Ideal all year round: refreshing yet satisfying
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One-pot convenience: minimal prep, easy cleanup
Ingredients (Serves 4)
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1 Tbsp extra virgin olive oil
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1 yellow onion, chopped
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3 poblanos, seeded and chopped
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2 cloves garlic, chopped
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1 lb boneless, skinless chicken breasts
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1 Tbsp spicy taco seasoning
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Salt and fresh black pepper
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3 cups red enchilada sauce
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2 cups salsa verde
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3–4 cups chicken broth
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¼ cup hot sauce (optional, for extra heat)
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4 Tbsp salted butter
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½ cup fresh cilantro, chopped
Toppings & Garnishes
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Yogurt or sour cream
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Shredded cheddar cheese
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Diced avocado
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Sliced green onions
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Lime wedges
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Tortilla chips
Instructions
Stovetop Method
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Sauté the aromatics
In a large soup pot over medium heat, warm the olive oil. Add onion, poblanos, and garlic; cook for about 5 minutes, stirring occasionally until fragrant. -
Add chicken and season
Nestle chicken breasts into the pot. Sprinkle taco seasoning, salt, and pepper over top. -
Build the broth
Pour in the red enchilada sauce, salsa verde, and chicken broth. Stir in hot sauce and butter. -
Simmer and shred
Cover and bring to a simmer. Cook for approximately 15 minutes until the chicken is fully cooked. Remove the chicken, shred with two forks, and return to the pot. -
Finish with flavor
Stir in chopped cilantro and a handful of cheddar cheese. Allow the cheese to melt into the broth, then taste and adjust seasoning as needed. -
Serve
Ladle into bowls and top with tortilla chips, a dollop of yogurt, cheddar, avocado, cilantro, and green onions. Finish with lime juice for brightness.
Crockpot Method
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Layer aromatics and chicken
Place onion, poblanos, garlic, and chicken breasts in the slow cooker. Season with taco seasoning, salt, and pepper. -
Add sauces and liquids
Pour enchilada sauce, salsa verde, and 3 cups broth over the chicken. Stir in hot sauce and butter. -
Slow cook
Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender. -
Shred and finish
Remove chicken and shred with forks, return to soup. Stir in cilantro and cheddar cheese; let it melt. -
Garnish and serve
Ladle into bowls and top with your favorite garnishes such as chips, cheese, avocado, yogurt, and onions. Don’t forget lime wedges!
Tips for a Perfect Soup
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Avoid soggy chips: Serve toppings separately so everyone can customize.
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Make it spicy: Add jalapeños, extra hot sauce, or fresh serranos.
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Turn it creamy: Stir in sour cream or cream cheese for richness.
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Broth boost: Use homemade or high-quality chicken stock for depth.
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Quick roast option: Roast poblanos and onions briefly under broiler for extra flavor before adding.
Variations You’ll Love
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Vegan version: Omit chicken and use veggie broth; add beans, pumpkin seeds, or tofu.
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Cheese enchilada twist: Stir in queso fresco and finish with more cotija cheese.
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Enchilada bake: Add tortilla strips and bake topped with cheese until golden brown.
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Freezer-friendly: Freeze the base (without dairy or toppings) in freezer-safe containers; thaw, reheat, and add fats/toppings later.
Suggested Sides & Pairings
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Warm corn or flour tortillas, or leftover taco shells
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Rice and beans for heartier meals
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Mexican street corn salad or crunchy slaw
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Mexican lager, paloma, or horchata for a refreshing sip
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Simple dessert: churros, flan, or fresh mango slices
Poblano Chicken Tortilla Soup
Ingredients
Method
- In a large soup pot over medium heat, warm the olive oil. Add onion, poblanos, and garlic; cook for about 5 minutes, stirring occasionally until fragrant.
- Nestle chicken breasts into the pot. Sprinkle taco seasoning, salt, and pepper over top.
- Pour in the red enchilada sauce, salsa verde, and chicken broth. Stir in hot sauce and butter.
- Cover and bring to a simmer. Cook for approximately 15 minutes until the chicken is fully cooked. Remove the chicken, shred with two forks, and return to the pot.
- Stir in chopped cilantro and a handful of cheddar cheese. Allow the cheese to melt into the broth, then taste and adjust seasoning as needed.
- Ladle into bowls and top with tortilla chips, a dollop of yogurt, cheddar, avocado, cilantro, and green onions. Finish with lime juice for brightness.
- Place onion, poblanos, garlic, and chicken breasts in the slow cooker. Season with taco seasoning, salt, and pepper.
- Pour enchilada sauce, salsa verde, and 3 cups broth over the chicken. Stir in hot sauce and butter.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Remove chicken and shred with forks, return to soup. Stir in cilantro and cheddar cheese; let it melt.
- Ladle into bowls and top with your favorite garnishes such as chips, cheese, avocado, yogurt, and onions. Don’t forget lime wedges!
