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!