Go Back

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 Tex-Mex bowl you can top with a sour cream swirl and tortilla strips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Cooked and shredded.
Poblano peppers
  • 3 count poblano peppers Roasted, peeled, and diced.
Corn
  • 1 cup corn kernels
Onion
  • 1 count onion Diced.
Garlic
  • 4 clove 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 count lime Juice of 1 lime.
Toppings
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 green onions For serving.
  • 1 tortilla strips For serving.
Salt and pepper
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 blender

Method
 

Roast and prep the poblanos
  1. Roast poblano peppers under the broiler until charred, about 8–10 minutes, turning once if needed (look for blistered, darkened skin). Peel, seed, and dice them once cool enough to handle.
Build the soup base
  1. Melt butter in a large pot over medium heat, then sauté diced onion for 4 minutes until softened and glossy (avoid browning).
  2. Add minced garlic, cumin, smoked paprika, and chili powder, and cook for 2 minutes until fragrant (look for the spices darkening slightly).
  3. Pour in chicken broth, add corn kernels, and add half of the diced poblanos; bring to a simmer and cook for 15 minutes (bubbles should stay steady around the edges).
Blend and finish
  1. Partially blend the soup until thick and creamy but still slightly textured (stop when you can see visible corn and pepper flecks).
  2. Stir in heavy cream and simmer gently for 2–3 minutes until the broth looks silkier (do not boil hard).
  3. Add shredded chicken, remaining diced poblanos, and lime juice, then simmer for 5 minutes until heated through and the chicken is fully warmed (look for a consistent, creamy texture).
  4. Season with salt and pepper to taste, then serve hot with sour cream, cilantro, green onions, and tortilla strips (add swirls and toppings just before eating).

Notes

For the smoothest texture, partially blend in short bursts and leave some chunks for body. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, stirring to recombine. Freezing is not recommended because the cream can separate after thawing. For a lighter option, swap heavy cream with an equal amount of evaporated milk or a cooking cream substitute and keep the soup at a gentle simmer to reduce separation.