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Chicken Poblano Soup

Chicken poblano soup with smoky roasted poblano strips and a partially blended creamy broth. Simmered chicken, corn, and Tex-Mex spices make a thick, velvety bowl with easy toppings like 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 breast, cooked and shredded
  • 1.5 lb chicken breast
Roasted poblanos
  • 3 poblano peppers roasted, peeled, seeded, and diced
Corn
  • 1 cup corn kernels
Aromatics and spices base
  • 1 onion diced
  • 4 garlic cloves minced
  • 2 tbsp butter
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
Broth and cream
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 lime juice of 1
Serving toppings
  • 0.25 sour cream for serving
  • 0.25 cilantro for serving
  • 0.25 green onions for serving
  • 0.25 tortilla strips for serving
Seasoning
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers under the broiler until charred, about 5–8 minutes, then peel, seed, and dice them.
  2. Set the roasted poblano pieces aside so you can add them in layers during simmering.
Build the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic, cumin, smoked paprika, and chili powder, cooking for 2 minutes until fragrant.
  3. Pour in the chicken broth, add the corn kernels, and stir in half of the diced poblanos, then simmer for 15 minutes.
Blend and finish
  1. Blend the soup partially smooth, leaving some texture, then stir in the heavy cream.
  2. Add the shredded chicken, the remaining poblanos, and the lime juice, then simmer for 5 minutes.
  3. Season with salt and black pepper to taste, then serve hot with sour cream, cilantro, green onions, and tortilla strips.

Notes

Pro tip: partial blending gives you a creamy body while keeping corn and some pepper texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the cream may break. If you want a lighter version, swap heavy cream for half-and-half and simmer only until warmed through.