{"id":5376,"date":"2024-06-25T13:35:54","date_gmt":"2024-06-25T13:35:54","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5376"},"modified":"2024-06-25T13:35:54","modified_gmt":"2024-06-25T13:35:54","slug":"poblano-chicken-tortilla-soup","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5376","title":{"rendered":"Poblano Chicken Tortilla Soup"},"content":{"rendered":"

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Ingredients:<\/h2>\n

1 tablespoon extra virgin olive oil<\/span><\/p>\n

1 yellow onion, chopped<\/span><\/p>\n

3 poblano peppers, seeded and chopped<\/span><\/p>\n

2 cloves garlic, chopped<\/span><\/p>\n

1 pound boneless skinless chicken breasts<\/span><\/p>\n

1 tablespoon spicy taco seasoning<\/span><\/p>\n

salt and black pepper<\/span><\/p>\n

3 cups red enchilada sauce<\/span><\/p>\n

2 cups salsa verde<\/span><\/p>\n

3-4 cups broth<\/span><\/p>\n

1\/4 cup hot sauce (optional)<\/span><\/p>\n

4 tablespoons salted butter<\/span><\/p>\n

1\/2 cup fresh cilantro, chopped<\/span><\/p>\n

yogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving<\/span><\/p>\n

tortilla chips, for serving<\/span><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

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Directions:<\/h2>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

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!<\/span><\/p>\n

CROCKPOT<\/b><\/h4>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

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. <\/span><\/p>\n

Enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":5378,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t