Poblano Chicken Tortilla Soup

 

 

Why You’ll Love This Soup

• Balanced flavor: smoky poblanos, tangy sauces, and creamy richness

• Versatile cooking: stovetop or slow cooker options

• Customizable toppings: yogurt, cheddar, avocado, cilantro—you do you

• Ideal all year round: refreshing yet satisfying

• One-pot convenience: minimal prep, easy cleanup

Ingredients (Serves 4)

• 1 Tbsp extra virgin olive oil

• 1 yellow onion, chopped

• 3 poblanos, seeded and chopped

• 2 cloves garlic, chopped

• 1 lb boneless, skinless chicken breasts

• 1 Tbsp spicy taco seasoning

• Salt and fresh black pepper

• 3 cups red enchilada sauce

• 2 cups salsa verde

• 3–4 cups chicken broth

• ¼ cup hot sauce (optional, for extra heat)

• 4 Tbsp salted butter

• ½ cup fresh cilantro, chopped

Toppings & Garnishes

• Yogurt or sour cream

• Shredded cheddar cheese

• Diced avocado

• Sliced green onions

• Lime wedges

• Tortilla chips

Instructions

Stovetop Method

1. Sauté the aromatics
   In a large soup pot over medium heat, warm the olive oil. Add onion, poblanos, and garlic; cook for about 5 minutes, stirring occasionally until fragrant.

2. Add chicken and season
   Nestle chicken breasts into the pot. Sprinkle taco seasoning, salt, and pepper over top.

3. Build the broth
   Pour in the red enchilada sauce, salsa verde, and chicken broth. Stir in hot sauce and butter.

4. Simmer and shred
   Cover and bring to a simmer. Cook for approximately 15 minutes until the chicken is fully cooked. Remove the chicken, shred with two forks, and return to the pot.

5. Finish with flavor
   Stir in chopped cilantro and a handful of cheddar cheese. Allow the cheese to melt into the broth, then taste and adjust seasoning as needed.

6. Serve
   Ladle into bowls and top with tortilla chips, a dollop of yogurt, cheddar, avocado, cilantro, and green onions. Finish with lime juice for brightness.

Crockpot Method

1. Layer aromatics and chicken
   Place onion, poblanos, garlic, and chicken breasts in the slow cooker. Season with taco seasoning, salt, and pepper.

2. Add sauces and liquids
   Pour enchilada sauce, salsa verde, and 3 cups broth over the chicken. Stir in hot sauce and butter.

3. Slow cook
   Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

4. Shred and finish
   Remove chicken and shred with forks, return to soup. Stir in cilantro and cheddar cheese; let it melt.

5. Garnish and serve
   Ladle into bowls and top with your favorite garnishes such as chips, cheese, avocado, yogurt, and onions. Don’t forget lime wedges!

Tips for a Perfect Soup

• Avoid soggy chips: Serve toppings separately so everyone can customize.

• Make it spicy: Add jalapeños, extra hot sauce, or fresh serranos.

• Turn it creamy: Stir in sour cream or cream cheese for richness.

• Broth boost: Use homemade or high-quality chicken stock for depth.

• Quick roast option: Roast poblanos and onions briefly under broiler for extra flavor before adding.

Variations You’ll Love

• Vegan version: Omit chicken and use veggie broth; add beans, pumpkin seeds, or tofu.

• Cheese enchilada twist: Stir in queso fresco and finish with more cotija cheese.

• Enchilada bake: Add tortilla strips and bake topped with cheese until golden brown.

• Freezer-friendly: Freeze the base (without dairy or toppings) in freezer-safe containers; thaw, reheat, and add fats/toppings later.

Suggested Sides & Pairings

• Warm corn or flour tortillas, or leftover taco shells

• Rice and beans for heartier meals

• Mexican street corn salad or crunchy slaw

• Mexican lager, paloma, or horchata for a refreshing sip

• Simple dessert: churros, flan, or fresh mango slices

Pecan Upside-Down Cake

 

If you adore the buttery crunch of pecans and the sweet, sticky charm of a classic upside-down cake, this Pecan Upside-Down Cake will be your new go-to dessert. It’s a showstopper made with layers of caramelized pecans and soft, golden vanilla cake — and when you flip it out of the pan, that glossy pecan topping steals the spotlight.

This recipe has become a family favorite in my home, especially during the holidays. We love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream. But honestly, it’s too delicious to save for just special occasions — we find reasons to bake it all year long. Best part? It looks impressive but is surprisingly easy to make.

Why You’ll Love This Recipe

• Buttery Caramel Pecan Topping: Sweet, sticky, and irresistibly nutty.

• Moist Vanilla Cake: Soft, tender, and full of rich, buttery flavor.

• Beautiful Presentation: Flips perfectly with a glossy, golden finish.

• Perfect for Any Occasion: Ideal for Thanksgiving, Christmas, or a cozy weekend treat.

Ingredients

For the Pecan Topping

• ½ cup unsalted butter

• 1 cup packed brown sugar

• 1 cup pecan halves (or chopped pecans)

For the Cake

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup whole milk (or buttermilk for extra richness)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.

2. Make the Pecan Topping

In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar until smooth and slightly bubbly.
Pour the mixture into your prepared pan and spread evenly.
Arrange the pecans on top — either neatly in a pattern or scattered for a rustic look.

3. Prepare the Cake Batter

In one bowl, whisk together the flour, baking powder, and salt.
In another large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Alternate adding the dry ingredients and milk, mixing gently until just combined — don’t overmix.

4. Assemble and Bake

Pour the batter evenly over the pecan topping and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes.

5. Invert and Serve

Run a knife around the edges to loosen the cake.
Place a serving plate on top of the pan and carefully flip it over.
Lift off the pan to reveal that golden, caramelized pecan topping.
Serve warm or at room temperature — either way, it’s divine.

Tips for the Best Results

• Line your pan with parchment for a flawless flip.

• Mix the batter just until combined — overmixing can make it dense.

• For extra depth, toast your pecans lightly before adding them to the topping.

Flavor Variations

• Add a hint of cinnamon or nutmeg to the batter for warmth.

• Swap a bit of brown sugar for maple syrup for a richer flavor.

• Add a splash of bourbon or rum extract for a grown-up twist.

Serving Suggestions

Serve your pecan upside-down cake with:

• Freshly whipped cream

• A scoop of vanilla ice cream

• A drizzle of caramel or maple syrup

Perfect for:

• Holiday dinners

• Fall gatherings

• Cozy Sunday desserts

Storage & Reheating

• Refrigerate: Store covered in the fridge for up to 4 days.

• Reheat: Microwave slices for 15–20 seconds for that fresh-from-the-oven taste.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Final Thoughts

This Pecan Upside-Down Cake is the perfect blend of sweet, buttery, and nutty flavors — simple to bake, yet elegant enough to impress. Whether you’re baking it for the holidays or a quiet night at home, it’s guaranteed to bring smiles all around.

Share Your Creations

Have you tried this recipe? I’d love to know how it turned out!
Share your experience, tips, or personal twists in the comments — your version might inspire someone else to try it too.

Easy Honey Butter Skillet Corn

Ingredients 

• 2 Tbsp. salted butter
• 2 Tbsp. honey
• 1 Tbsp. onion – finely minced
• 16 ounces frozen sweet corn
• 2 ounces regular cream cheese (not low or fat free) – cut into small chunks
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup fresh shaved Parmesan cheese (optional but delicious!)

Préparations :

In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions

Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

Notes

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions

Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

Notes

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

• The extras keep very well when in an impermeable holder put away in the refrigerator.

• Dairy doesn’t freeze well so I don’t suggest freezing. Dairy can become grainy and separate when frozen and defrosted. This is such a fast and simple dish that freezing won’t save you time.

• Cleave up a little jalapeño pepper and sauté with the onion for a little intensity.

• Assuming that utilizing new fresh corn, you will require around 8 huge ears of corn for this recipe. Painstakingly cut the parts off the cob and put away in a bowl prior to starting to set up the dish.

• In the case of utilizing canned corn, channel well, wash with cold water, and let the water channel well. Washing eliminates any canned taste from the corn.

Enjoy !