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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano strips and a lightly blended, creamy broth. This Tex-Mex chicken soup simmers in one pot, finishing with shredded chicken and a lime brighten.
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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 and poblano base
  • 1.5 lb chicken breast Cooked and shredded.
  • 3 poblano peppers Roasted, peeled, and diced.
  • 1 cup corn kernels
  • 1 onion Diced.
  • 4 garlic Minced (4 cloves).
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter For sautéing.
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 lime Juice of 1 lime.
  • 1 sour cream For serving (swirl on top).
  • 1 cilantro For serving (chopped).
  • 1 green onions For serving (sliced).
  • 1 tortilla strips For serving (optional).
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under the broiler until charred, turning as needed for even blistering, then let cool briefly. Peel, seed, and dice them into bite-size pieces.
Build the soup
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened. Add the minced garlic, cumin, smoked paprika, and chili powder, and cook for 2 minutes until fragrant.
  2. Pour in the chicken broth and add the corn kernels, then stir in half of the diced poblanos. Simmer for 15 minutes, stirring occasionally.
  3. Blend the soup partially smooth, then stir in the heavy cream. Keep it at a gentle simmer so the texture stays creamy.
  4. Add the shredded chicken, the remaining diced poblanos, and the lime juice, then simmer for 5 minutes. Stir until the chicken is heated through.
  5. Season with salt and pepper to taste, then ladle into bowls. Top each serving with sour cream, cilantro, green onions, and tortilla strips.

Notes

Pro tip: blend in short pulses and leave some chunks for a soup that’s creamy but still hearty. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months (for best texture, freeze without sour cream toppings). For a lighter option, use half-and-half instead of heavy cream for a similar flavor with less richness.