Servings: 8 servings
Calories: 414kcal
Equipment
- dutch oven
- chef's knife
- cutting board
- measuring cups
- measuring spoons
- spatula
- soup bowls
- ladle
Ingredients
- 1 tablespoon avocado oil
- 1 med yellow onion, diced
- 3 poblano peppers, seeded and diced
- 2 tbsp taco seasoning
- 4-5 cloves garlic, minced
- 5-6 cups chicken broth
- 1 cup salsa verde
- 1 cup red enchilada sauce
- 1 (8 oz block) cream cheese, softened and cubed
- 1 cup sour cream
- 3-4 cups cooked, shredded chicken I used a rotisserie chicken
- lime juice
- Avocado, Green Onion, Shredded Cheese, Fresh Cilantro, Pico De Gallo, etc. for serving
Instructions
- In a dutch oven on medium-high heat, sauté the onion and poblano peppers in a little bit of avocado oil along with the taco seasoning. Once those have softened, add in the garlic, chicken broth, salsa verde, and red enchilada sauce.
- Bring the soup mixture to a simmer. Ensure all the veggies are tender and lower the heat.
- Whisk in the cream cheese and sour cream.
- Once the cream cheese and sour cream have been thoroughly incorporated into the soup mix, add the shredded chicken.
- Let the chicken warm through and, as always, check to see if you need any salt or pepper. Finish with a healthy squeeze of lime.
- Add toppings of choice and serve!
Notes
The taco seasoning used in this recipe is mine and I account for the salt content in it. If you are using a different taco seasoning, please start with 1 tablespoon and go up from there. You can always add salt, but never take it out.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 12g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 148mg | Sodium: 1518mg | Potassium: 261mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1164IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Let us know how it was!