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.
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.
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!
