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Chicken Poblano Soup

Chicken Poblano Soup combines charred poblanos, shredded chicken, corn, and cream in a gently simmered broth. Roasting the peppers first adds smoky flavor, while cilantro and fresh lime brighten each bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
steaming 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 poblano peppers large
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cups frozen corn
  • 1 cup heavy cream
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice fresh

Equipment

  • 1 foil-lined baking sheet
  • 1 5-quart Dutch oven

Method
 

  1. Heat the broiler to high and arrange a rack about 6 inches from the heating element. Place the poblanos on a foil-lined baking sheet and broil for 8–12 minutes, turning every few minutes, until blistered and charred all over.
  2. Transfer the peppers to a covered bowl and let them steam for 10 minutes.
  3. Peel off the skins, remove the stems and seeds, and chop the peppers.
  4. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  5. Add the garlic, cumin, and oregano and cook for 30 seconds, stirring, until fragrant.
  6. Add the chicken broth, chicken thighs, salt, and black pepper. Bring to a gentle simmer, cover, and cook for 18–22 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a plate and shred it with two forks.
  8. Add the chopped poblanos and corn to the pot and simmer for 5 minutes.
  9. Return the shredded chicken to the pot and stir in the heavy cream. Warm over low heat for 2–3 minutes without boiling, then stir in the cilantro and lime juice.

Notes

For the smokiest flavor, char the poblanos all over before peeling. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream may separate, so reheat gently. For a dairy-free option, substitute full-fat coconut milk for the heavy cream.