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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano peppers and a partially blended, creamy broth. Simmered with shredded chicken and corn for a hearty Tex-Mex main that’s great with tortilla strips and lime.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and roasted 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 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 of 1 lime
  • 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 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under the broiler on a sheet pan until charred. Immediately peel, remove seeds, and dice.
Build the soup base
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes until softened.
  2. Add the garlic, cumin, smoked paprika, and chili powder. Cook for 2 minutes until fragrant.
  3. Pour in the chicken broth and add the corn plus half the diced poblanos. Simmer for 15 minutes.
Blend and finish
  1. Blend the soup partially smooth. Stir in the heavy cream.
  2. Add the shredded chicken, the remaining poblanos, and the lime juice. Simmer for 5 minutes.
Season and serve
  1. Season the soup with salt and pepper to taste. Serve topped with sour cream, cilantro, green onions, and tortilla strips.

Notes

Pro tip: Partial blending keeps the soup creamy while still showing corn and poblano bits—blend just enough to thicken. Refrigerate leftovers up to 3 days; reheat gently (avoid a hard boil). Freezing is not recommended because the cream can separate when thawed. For a lighter option, swap heavy cream for full-fat evaporated milk to keep a silky texture with less richness.