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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano strips and a partially blended, creamy broth. Simmered corn and tender shredded chicken make it hearty, Tex-Mex comfort in about an hour.
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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 poblano soup 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 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
  • 0.25 sour cream For serving
  • 1 cilantro For serving
  • 1 green onions For serving
  • 1 tortilla strips For serving
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Roast the poblanos
  1. Roast the poblano peppers under a broiler until charred, turning as needed for even blistering, about 8–12 minutes. Transfer to a bowl, peel, remove seeds, and dice while warm.
Build the soup
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened. Add the garlic, cumin, smoked paprika, and chili powder and cook for 2 minutes, stirring until fragrant.
  2. Pour in the chicken broth and add the corn and half the diced poblanos, then bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Finish creamy
  1. Blend the soup partially smooth (leave some chunks) and then stir in the heavy cream. Return to a gentle simmer.
  2. Add the shredded chicken, the remaining poblanos, and the lime juice, then simmer for 5 minutes to heat through and meld flavors. If too thick, add a splash of broth to loosen.
Season and serve
  1. Season with salt and black pepper to taste. Serve hot with sour cream, cilantro, green onions, and tortilla strips on top.

Notes

Pro tip: partially blend rather than fully puree so you keep a spoonable, chunky texture with roasted poblano pieces. Store leftovers in the fridge up to 3 days; reheat gently to avoid heavy-cream separation. Freezing is not recommended for best texture. For a lighter option, swap heavy cream for half-and-half (or a lighter cooking cream) and simmer gently.