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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano peppers and a partially blended, lightly creamy broth. Simmered with corn and shredded chicken for a Tex-Mex bowl with a sour cream swirl 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 breast
  • 1.5 lb chicken breast, cooked and shredded
Poblano peppers
  • 3 poblano peppers, roasted, peeled, and diced
Corn
  • 1 cup corn kernels
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Butter
  • 2 tbsp butter
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Chili powder
  • 0.5 tsp chili powder
Lime juice
  • 1 juice of 1 lime
Sour cream for serving
  • 1 sour cream
Cilantro for serving
  • 1 cilantro
Green onions for serving
  • 1 green onions
Tortilla strips for serving
  • 1 tortilla strips
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under the broiler until charred. Peel, seed, and dice them so they’re ready to fold into the soup.
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 to the pot. Cook for 2 minutes, stirring, until fragrant.
  3. Add the chicken broth, corn, and half of the diced poblanos to the pot. Bring to a simmer and cook for 15 minutes.
Blend, finish, and simmer
  1. Blend the soup partially smooth using a brief blend so you still see some texture. Stir in the heavy cream to create a creamy broth.
  2. Add the shredded chicken, the remaining diced poblanos, and the lime juice. Simmer for 5 minutes until the chicken is heated through.
Season and serve
  1. Season the soup with salt and pepper to taste. Serve with sour cream, cilantro, green onions, and tortilla strips.

Notes

For the smoothest yet still-chunky texture, blend only part of the soup and leave some corn and poblano pieces visible. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove to avoid scorching from the cream. Freezing is not recommended because the cream can break after thawing. If you want it lighter, use half-and-half instead of heavy cream.