When the weather turns chilly — or when you just need something comforting after a weekend of indulgent food — this Easy Spicy Poblano Chicken Tortilla Soup is exactly what you want simmering on the stove.
It’s bold, cozy, and packed with flavor from roasted poblano peppers, red enchilada sauce, salsa verde, and warm taco spices. The real magic? Plenty of melty cheddar stirred right into the broth and all the fresh toppings piled high at the end.
This is one of those soups that feels indulgent but is loaded with wholesome ingredients. Hearty chicken, vibrant peppers, herbs, and broth come together in one pot for a satisfying meal that’s as nourishing as it is delicious.
Why You’ll Love This Soup
- Bold Tex-Mex flavor
- Cozy and filling
- Easy to make on the stovetop or in the crockpot
- Loaded with fresh toppings
- Perfect for chilly days or easy weeknight dinners
It’s spicy, savory, creamy, and crunchy all at once — thanks to the toppings.
The Flavor Base
Everything starts with simple, flavorful ingredients:
- Yellow onion
- Poblano peppers
- Garlic
- Boneless, skinless chicken breasts
- Spicy taco seasoning
- Red enchilada sauce
- Salsa verde
- Broth
- Butter (for richness)
- Optional hot sauce for extra heat
The combination of enchilada sauce and salsa verde creates a layered, slightly smoky, tangy broth. The poblanos add depth and mild heat, while butter rounds everything out and gives the soup a silky finish.
How It Comes Together
Step 1: Build the Base
Cook the onion, poblano peppers, and garlic in olive oil until fragrant. Add the chicken and seasonings, then pour in the enchilada sauce, salsa verde, and broth. Stir in butter and optional hot sauce.
Let it simmer until the chicken is fully cooked and tender.
(You can also make this in a crockpot — simply add everything and cook on low 6–7 hours or high 3–4 hours.)
Step 2: Shred the Chicken
Once the chicken is tender, shred it directly in the pot using two forks. Stir it back into the soup.
Add chopped cilantro and a handful of shredded cheddar cheese. The cheese melts into the broth, adding richness and helping balance the spice.
Step 3: The Toppings (Don’t Skip These!)
The toppings are what take this soup from good to incredible.
Ladle the soup into bowls and add:
- Extra shredded cheddar
- A spoonful of yogurt or sour cream
- Fresh avocado slices
- Green onions
- Fresh cilantro
- Squeeze of lime
- Crunchy tortilla chips or strips
The contrast of creamy, spicy, fresh, and crunchy is everything.
Make It Your Way
- Add black beans for extra protein
- Stir in corn for sweetness
- Increase hot sauce for more heat
- Swap yogurt for sour cream
- Make it dairy-free by skipping cheese and yogurt
This soup is flexible and easy to adjust based on what you have on hand.
The Perfect Cozy Meal
There’s something so comforting about a bowl of spicy tortilla soup on a cold evening. It’s hearty without being heavy, warming without being overwhelming, and loaded with texture and flavor.
And the best part? It tastes even better the next day.
Whether you make it on the stovetop in under an hour or let it slow cook all day, this Poblano Chicken Tortilla Soup is guaranteed to become a repeat favorite.
Easy Spicy Poblano Chicken Tortilla Soup
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, to taste
- 3 cups red enchilada sauce
- 2 cups salsa verde
- 3–4 cups broth (chicken or vegetable)
- 1/4 cup hot sauce (optional)
- 4 tablespoons salted butter
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese (plus more for serving)
For Serving
- Yogurt or sour cream
- Avocado, sliced or diced
- Green onions, sliced
- Fresh cilantro
- Lime wedges
- Tortilla chips or tortilla strips
Instructions
Stovetop Method
- In a large soup pot over medium heat, add olive oil, onion, poblano peppers, and garlic. Cook for about 5 minutes, until softened and fragrant.
- Add chicken breasts, taco seasoning, salt, and pepper. Pour in enchilada sauce, salsa verde, and 3 cups of broth. Stir in hot sauce (if using) and butter.
- Bring to a simmer and cook for about 15 minutes, or until the chicken is cooked through and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Stir in chopped cilantro and shredded cheddar cheese. If needed, add more broth to reach desired consistency. Adjust seasoning to taste.
- Ladle into bowls and top with tortilla chips, yogurt or sour cream, avocado, green onions, cilantro, lime juice, and extra cheese. Serve warm.
Crockpot Method
- Add onion, poblano peppers, and garlic to the crockpot. Place chicken on top and season with taco seasoning, salt, and pepper.
- Pour in enchilada sauce, salsa verde, and 3 cups of broth. Stir in hot sauce and butter.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken in the crockpot. Stir in cilantro and shredded cheddar. Adjust broth and seasoning as needed.
- Serve with desired toppings and tortilla chips.