Creamy Roasted Poblano Chicken Soup
Roasted poblanos, shredded chicken, and sweet corn come together in a creamy broth finished with lime and cilantro.
Equipment
- Rimmed baking sheet
- Large heavy soup pot
- Blender
Ingredients
- 4 medium poblano peppers about 1 pound
- 2 tablespoons unsalted butter
- 1 medium white onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth divided; plus extra only if needed to thin
- 2 cups frozen corn divided
- 1 teaspoon dried Mexican oregano crushed
- ½ teaspoon ground cumin
- 3 cups cooked shredded chicken
- ¾ cup heavy cream
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice plus lime wedges for serving
- ¼ cup fresh cilantro chopped, for serving
Instructions
- Heat the broiler with a rack about 6 inches below the element. Arrange whole poblanos on a rimmed baking sheet and broil, turning with tongs, until blistered in patches, about 10–15 minutes. Watch closely. Cover in a heatproof bowl for 10 minutes. Meanwhile, begin the soup base.
- Melt butter in a large heavy pot over medium heat. Soften the onion for 6–8 minutes. Add garlic, oregano, and cumin; stir for 30 seconds. Add flour and stir for 1 minute. Gradually whisk in 4 cups broth, then add 1 cup corn. Bring to a gentle simmer and cook for 8 minutes.
- When cool enough to handle, peel the loosened skins from the peppers and remove stems, seeds, and pale ribs. Dice 3 peppers. Roughly chop the remaining pepper. Do not rinse the roasted flesh; remove stray skin with your fingers.
- Blend the roughly chopped pepper with the remaining 1 cup corn and reserved 1 cup broth until smooth. This mixture is unheated; there is no need to put hot soup in the blender.
- Add the blended mixture, diced poblanos, cooked chicken, salt, and black pepper to the pot. Simmer gently for 5 minutes, until the chicken is thoroughly hot. Lower the heat, stir in cream, and warm for 2–3 minutes without a hard boil.
- Remove from the heat. Stir in lime juice and taste for salt. If needed, loosen with a little additional broth. Ladle into bowls and scatter cilantro over the top. Serve lime wedges alongside.
Notes
Pepper heat: Poblanos vary in heat. Removing seeds and pale ribs helps, but does not guarantee a heat-free soup. Wear gloves if sensitive to chiles.
Cream and thickness: Add cream over low heat. The soup should coat a spoon lightly rather than sit like gravy. Extra broth is a finishing adjustment, not part of the measured 5 cups.
Make ahead: Roast and peel the poblanos ahead of time and refrigerate. Reheat finished soup gently, adding a splash of broth if it thickens. This version contains dairy and wheat.