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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano peppers, a partially blended creamy broth, and tender shredded chicken. Broiled poblanos bring charred flavor, while heavy cream and corn make it thick and comforting.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast, cooked and shredded
  • 1.5 lb chicken breast Cooked and shredded.
Roasted poblano peppers
  • 3 poblano peppers Roasted, peeled, and diced.
Corn and aromatics
  • 1 cup corn kernels
  • 1 onion Diced.
  • 4 garlic Minced cloves.
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
Spices and lime
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 lime Juice of 1 lime.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Serving toppings
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 green onions For serving.
  • 1 tortilla strips For serving.

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast the poblanos
  1. Place poblanos on a sheet pan and roast under the broiler until charred, about 5–8 minutes. Turn as needed so the skins blister and darken all over.
  2. Transfer the roasted poblanos to a bowl and let them steam briefly, about 5 minutes. Peel, remove seeds, and dice once cool enough to handle.
Build the soup base
  1. Melt the butter in a large pot over medium heat, about 1–2 minutes, until it foams. Add the diced onion and sauté until softened, about 4 minutes, stirring occasionally.
  2. Add the minced garlic, cumin, smoked paprika, and chili powder, and cook until fragrant, about 2 minutes. Stir constantly to keep the aromatics from browning too much.
  3. Pour in the chicken broth and add the corn, then stir in half the diced poblanos. Bring to a simmer over medium-high heat and simmer until flavors meld, about 15 minutes.
Blend and finish
  1. Partially blend the soup until mostly smooth but still slightly chunky, about 20–30 seconds. Stop blending once you see a thick, creamy texture with visible bits.
  2. Stir in the heavy cream and heat gently until warmed through, about 2–3 minutes. Keep it at a low simmer so the cream stays silky.
  3. Add the shredded chicken, remaining diced poblanos, and lime juice. Simmer until the chicken is heated and the poblanos are tender, about 5 minutes.
  4. Season with salt and pepper to taste, then stir to combine. Simmer for 1 minute more so the seasoning disperses.
Serve
  1. Ladle the soup into bowls and top with sour cream, cilantro, green onions, and tortilla strips. Serve immediately while the broth is hot.

Notes

For the creamiest texture, partially blend—aim for a thick base with some poblano and corn texture still showing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove. Freezing is not recommended because the cream may separate after thawing. For a lighter option, swap heavy cream for half-and-half and simmer briefly to reduce separation.