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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblanos and a partially blended, creamy broth. Tender shredded chicken simmers with corn and spices for a comforting Tex-Mex bowl topped with sour cream and tortilla strips.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cooked and shredded.
  • 3 poblano peppers Roasted, peeled, seeded, and diced.
  • 1 cup corn kernels
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 cup chicken broth
  • 2 tbsp butter
Creamy soup base and seasoning
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 tbsp lime juice Juice of 1 lime.
  • 1 salt To taste.
  • 1 black pepper To taste.
Toppings and serving
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 green onions For serving.
  • 1 tortilla strips For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under the broiler until charred, then peel, seed, and dice them.
  2. Set the roasted poblano strips aside so they’re ready to fold into the soup in the next steps.
Build the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes.
  2. Add the minced garlic, cumin, smoked paprika, and chili powder, then cook for 2 minutes until fragrant.
  3. Add the chicken broth, corn kernels, and half of the diced poblanos, then simmer for 15 minutes.
Blend, finish, and simmer
  1. Blend the soup partially smooth, leaving some texture, then stir in the heavy cream.
  2. Add the shredded chicken, the remaining diced poblanos, and the lime juice, then simmer for 5 minutes.
Season and serve
  1. Season with salt and black pepper to taste.
  2. Serve hot, topped with sour cream, cilantro, green onions, and tortilla strips.

Notes

Pro tip: partially blend instead of fully pureeing so the soup stays thick and textured. Refrigerate leftovers in an airtight container up to 3 days. Freezing is not recommended for best cream texture. For a lighter version, use half-and-half instead of heavy cream (taste remains creamy, but slightly less rich).