Ingredients
Equipment
Method
Roast and prep the poblano peppers
- Roast the poblano peppers under the broiler until charred, about 8–12 minutes, turning once so blistered spots appear all over. Transfer to a bowl, then peel, seed, and dice when cool enough to handle.
Build the soup base
- Melt the butter in a large pot over medium heat, swirling until foaming. Sauté the diced onion for 4 minutes until softened and glossy.
- Add the minced garlic, cumin, smoked paprika, and chili powder, then cook for 2 minutes, stirring constantly until fragrant and lightly toasted.
- Pour in the chicken broth and add the corn and half the diced poblanos, bringing the mixture to a gentle simmer over medium-high heat. Simmer for 15 minutes so flavors meld and the corn turns tender.
Blend and finish
- Blend the soup partially smooth, leaving some chunks for texture. Stir in the heavy cream and return to a steady simmer.
- Add the shredded chicken, remaining poblanos, and lime juice, then simmer for 5 minutes. Look for steam rising and the chicken heating through without boiling hard.
- Season with salt and pepper to taste. Serve immediately topped with sour cream, cilantro, green onions, and tortilla strips.
Notes
For best texture, blend only about one-third to one-half of the soup so you keep smoky poblano and corn pieces. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the cream. Freezing is not recommended because the cream can separate when thawed, but you can freeze the soup base before adding cream if desired. For a lighter option, use half-and-half instead of heavy cream and simmer gently for the final 5 minutes.