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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblanos and a partially blended, creamy broth. Features shredded chicken, sweet corn, and a lime finish for a comforting Tex-Mex main dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and roasted peppers
  • 1.5 lb chicken breast Cook and shred before using.
  • 3 poblano peppers Roasted until charred, then peeled, seeded, and diced.
  • 1 cup corn kernels
  • 1 onion Diced.
  • 4 clove garlic Minced.
Broth and seasonings
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 lime Juice only.
Serving toppings
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 green onions For serving.
  • 1 tortilla strips For serving.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast and prep poblanos
  1. Roast the poblano peppers under the broiler until charred, turning as needed for even blistering, about 6–10 minutes. Remove to a bowl, then peel, seed, and dice once cool enough to handle.
Build the soup base
  1. Melt the butter in a large Dutch oven over medium heat. Sauté the diced onion for 4 minutes, then add the minced garlic, cumin, smoked paprika, and chili powder and cook for 2 minutes while fragrant.
  2. Pour in the chicken broth and stir in the corn kernels and half of the diced poblanos. Bring to a gentle simmer, then cook for 15 minutes, stirring occasionally so it stays steady and not boiling.
Blend, finish, and simmer
  1. Partially blend the soup until thick and partly smooth, then return it to the pot. Stir in the heavy cream and keep warm over low heat.
  2. Add the shredded chicken, the remaining diced poblanos, and the lime juice. Simmer for 5 minutes until the chicken is heated through and the peppers are tender.
  3. Season with salt and pepper to taste. Serve hot with sour cream, cilantro, green onions, and tortilla strips.

Notes

For the smoothest texture without losing chunks, blend only about half the soup (or blend in short pulses), then stir to combine. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months, noting cream may slightly change texture when reheated. For a lighter option, use half-and-half instead of heavy cream.