Description

This comforting Chicken Poblano Soup features smoky charred poblano peppers blended with tender shredded chicken, fresh vegetables, and warming spices in a creamy, flavorful broth. Perfect for a hearty weeknight meal, it combines the rich flavors of roasted peppers and cumin with the freshness of lime and cilantro, garnished with crunchy tortilla strips and optional colorful toppings for a lively presentation.

Ingredients

Vegetables and Aromatics

3 poblano peppers
1 small yellow onion, sliced
2 ribs celery, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 ½ cups corn kernels (fresh or frozen)
Juice of 1 lime
Handful cilantro, chopped

Dairy and Fats

4 tablespoons butter

Spices and Seasonings

1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper

Other

¼ cup flour
5 cups low sodium chicken broth
4 cups shredded chicken (e.g., rotisserie chicken)
Garnish: tortilla strips, radish, cilantro, jalapeno, cheese (optional)

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Instructions

Char the Poblano Peppers: Roast the poblano peppers over a gas burner or under a broiler until the skin is completely black and blistered, turning often to ensure even charring.
Steam and Cool: Place the hot peppers in a bowl covered tightly with plastic wrap or a lid to allow the skins to steam and loosen, cooling them for easier peeling.
Peel and Dice: Remove and discard the burnt skins by rubbing with a paper towel, then remove the seeds and membrane. Chop the peeled pepper flesh into small dice and set aside.
Sauté Vegetables and Spices: In a Dutch oven over medium heat, melt the butter and add the onion, celery, and red bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and spices (cumin, chili powder, salt, black pepper) and cook for an additional 30 seconds to release their flavors. Stir in the flour and cook for about 2 minutes to form a roux.
Add Broth and Simmer: Slowly whisk in the low sodium chicken broth, bringing the mixture to a boil. Add the diced poblano peppers, corn kernels, shredded chicken, lime juice, and chopped cilantro. Reduce heat and simmer just until heated through, about 5-10 minutes. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with tortilla strips, radish slices, more cilantro, jalapeno, and cheese if desired for added texture and flavor.

Notes

Char the poblanos carefully to avoid burning the flesh beneath the skin; blistering the skins thoroughly helps intensify the smoky flavor.
Using rotisserie chicken saves time, but cooked shredded chicken breast can be used alternatively.
Low sodium chicken broth allows you to control the salt level more precisely.
If you prefer a thicker soup, simmer a bit longer after adding the flour or adjust with additional broth for desired consistency.
Garnishes are optional but add contrasting textures and a fresh flavor boost.
Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican