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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblanos and a partially blended cream broth. Tender shredded chicken simmers with corn and aromatics for a cozy Tex-Mex main-bowl texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and roasted poblano base
  • 1.5 lb chicken breast
  • 3 poblano peppers roasted, peeled, and diced
  • 1 cup corn kernels
  • 1 onion diced
  • 4 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 juice of 1 lime
  • sour cream for serving
  • cilantro for serving
  • green onions for serving
  • tortilla strips for serving
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under a broiler until charred, turning as needed for even blistering.
  2. Peel, remove seeds, and dice the roasted poblanos, then set aside for the soup.
Build the soup
  1. Melt the butter in a large pot over medium heat.
  2. Sauté the onion for 4 minutes, stirring, until softened.
  3. Add the garlic, cumin, smoked paprika, and chili powder and cook for 2 minutes, stirring until fragrant.
  4. Add the chicken broth, corn kernels, and half of the diced poblanos, then bring to a simmer and cook for 15 minutes.
Blend and finish
  1. Blend the soup partially smooth, leaving some texture and visible corn.
  2. Stir in the heavy cream and bring back to a gentle simmer.
  3. Add the shredded chicken, the remaining poblanos, and the lime juice, then simmer for 5 minutes.
Season and serve
  1. Season with salt and pepper to taste.
  2. Ladle into bowls and top with sour cream, cilantro, green onions, and tortilla strips.

Notes

Pro tip: partially blend (not fully) so the soup stays thick with creamy pockets and corn texture. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the cream can separate after thawing. For a lighter version, swap half-and-half for the heavy cream and stir it in at the end to reduce curdling risk.