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

3 cups red enchilada sauce

2 cups salsa verde

3-4 cups bone 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

Grain free tortilla chips, for serving

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!