Ingredients:

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

Instructions:

Step 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.

Step 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.

Step 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

Step 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.

Step 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.

Step 3:

Ladle the soup into bowls and top with tortilla chips.

Protein: Boneless, skinless chicken breasts are used for their lean meat and ease of shredding. They absorb flavors from the taco seasoning, enchilada sauce, and salsa verde as they cook.

Seasonings: Spicy taco seasoning provides a robust flavor profile with spices like chili powder, cumin, and paprika, complementing the Mexican-inspired dish. Adjust salt and pepper to taste for balance.

Sauces: Red enchilada sauce and salsa verde are key components, offering a blend of tomato-based richness and tangy, slightly spicy flavors respectively. They form the base of the soup, infusing it with authentic Mexican tastes.

Broth: Chicken broth is added to enhance the soup’s depth and consistency. Use 3-4 cups depending on desired thickness and flavor intensity.

Optional Heat: Hot sauce can be added for those who prefer spicier flavors. Adjust the amount based on personal preference to elevate the soup’s heat level.

Creaminess and Garnishes: Salted butter, cilantro, and shredded cheddar cheese are stirred in towards the end to enrich the soup’s texture and add creaminess. The final dish is served topped with yogurt, avocado, green onions, and additional cilantro for freshness.

Serving: Garnish each serving with tortilla chips for a crunchy texture contrast and authentic Mexican flair.