Poblano Chicken Tortilla Soup

• doses: 4 servings
• tempo ativo: 20 minutes
• tempo total: 45 minutes

Ingredientes

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

Instruções

Stove Top

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!

Crockpot

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!

Informação Nutricional

• Calorias: 427 kcal