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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano peppers and a creamy, partially blended broth. Simmered with shredded chicken, corn, and lime for a bold Tex-Mex flavor, then finished with a sour cream swirl.
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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 peppers
  • 1.5 lb chicken breast cooked and shredded
  • 3 poblano peppers roasted, peeled, and diced
Soup base
  • 1 cup corn kernels
  • 1 onion diced
  • 4 clove garlic minced
  • 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
  • 1 sour cream for serving
  • 1 cilantro for serving
  • 1 green onions for serving
  • 1 tortilla strips for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 large pot

Method
 

Roast and prep the poblanos
  1. Preheat the broiler and roast poblanos until charred, 8-12 minutes, turning once for even blistering, until skins look blackened and smoky.
  2. Peel, seed, and dice the roasted poblanos, keeping the pieces rough for visible char-speckled strips in the soup.
Build the soup
  1. Melt the butter in a large pot and sauté the onion until softened, 4 minutes, stirring frequently so it doesn’t brown.
  2. Add the garlic, cumin, smoked paprika, and chili powder and cook, 2 minutes, stirring constantly until fragrant.
  3. Add the chicken broth, corn kernels, and half the diced poblanos, bring to a simmer, and simmer, 15 minutes, until flavors meld.
  4. Blend the soup partially smooth, 30-60 seconds, leaving some corn and poblano texture visible.
  5. Stir in the heavy cream and keep it at a gentle simmer, 2-3 minutes, until the broth looks creamy and cohesive.
  6. Add the shredded chicken, remaining diced poblanos, and lime juice, then simmer, 5 minutes, until the chicken is heated through.
  7. Season with salt and pepper to taste, 1-2 minutes, tasting until the broth is balanced.
  8. Serve hot with sour cream, cilantro, green onions, and tortilla strips, using the sour cream as a swirl on top.

Notes

For the creamiest texture, partially blend only—leave enough corn and poblano chunks so the soup looks hearty. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently until hot, as heavy cream can separate if boiled hard. Freezing is not recommended because the cream may change texture after thawing. If you want a lighter option, use half-and-half in place of heavy cream for a thinner but still creamy finish.