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 black 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!
1. In the bowl of your crockpot, layer the onion, poblanos, and garlic. Add the chicken, taco seasoning, and season with salt and black 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!
