Chicken Poblano Soup with Roasted Peppers and Corn

This chicken poblano soup is a clear, seasoned chicken broth with roasted poblano strips, shredded chicken, carrot, celery, onion and corn. The poblanos are blistered under the broiler, steamed and peeled so they keep their smoky flavor without becoming a puree. There is no cream or cheese in the pot.

It is made in one Dutch oven and serves 6 to 8. Plan on about 1 hour 20 minutes from the first roast to the table.

Jump to Recipe

How Long It Really Takes

Many versions list 40 minutes of cooking. Broiling and steaming the peppers lengthens that:

• Broiling the poblanos: 5 to 6 minutes per side, about 10 to 12 minutes total.
• Steaming and peeling: 10 minutes covered, then a few minutes to peel, seed and chop.
• Sautéing the vegetables: 6 to 8 minutes, then 1 minute for the garlic and spices.
• Simmering the chicken: 20 to 25 minutes covered, until the thickest part reaches 165°F.
• Shredding and finishing with corn: about 5 minutes to shred, then 5 minutes more with the corn.

Prep is about 20 minutes of chopping while the peppers roast and steam. That makes 20 minutes of prep, 60 minutes of cooking and about 1 hour 20 minutes total.

Ingredient Notes

Poblano peppers: Three large ones. Broiling until the skins blister and blacken in spots is what gives them their roasted flavor. Under-roasted poblanos stay raw and grassy.

Chicken: One and a half pounds of boneless, skinless breasts or thighs. Breasts shred into long strands; thighs stay juicier. Either works. Poach them whole in the broth, then shred.

Low-sodium chicken broth: Six cups. The chili powder, cumin, paprika, oregano and roasted peppers all season the broth, so start with low-sodium and salt at the end.

Corn: Two cups of kernels, frozen or fresh. They go in at the end so they stay sweet and distinct. Canned corn works if it is well drained.

Spices: Chili powder, cumin, smoked paprika and dried oregano. One tablespoon of chili powder is mild with three poblanos; increase it only if you know your peppers are mild.

Lime and cilantro: Stirred in off the heat. They keep the soup from tasting flat after the long simmer.

Making the Soup

Roast the poblanos

Set an oven rack about 6 inches under the broiler and heat the broiler on high. Put the whole poblanos on a rimmed baking sheet and broil 5 to 6 minutes per side, until the skins are blistered and blackened in patches. Transfer them to a bowl, cover tightly and steam for 10 minutes. Peel off the skins, pull out the stems and seeds, and chop the flesh into strips or bite-size pieces. Leave a few charred flecks; they add flavor.

Sauté the vegetables

Heat the oil in a 5- to 6-quart Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring now and then, 6 to 8 minutes, until the onion is soft and translucent. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper and stir for 1 minute, until fragrant.

Simmer the chicken

Add the chopped poblanos, broth and the chicken in a single layer so the broth covers it. Bring to a gentle simmer, cover and cook 20 to 25 minutes, until an instant-read thermometer in the thickest part of the chicken reads 165°F. Keep it at a gentle simmer; a hard boil makes breast meat tough.

Shred, finish and serve

Move the chicken to a cutting board and shred it with two forks into irregular bite-size pieces. Return it to the pot with the corn and simmer uncovered for 5 minutes. Take the pot off the heat, stir in the lime juice and cilantro, and taste. Add salt only if it needs it. Ladle into bowls. Avocado, sour cream, lime wedges, warm tortillas or cornbread are optional at the table.

Texture and Doneness

The finished soup should be a clear, reddish-amber broth with plenty of shredded chicken, dark-green roasted poblano pieces, orange carrot, soft celery and onion, and distinct yellow corn kernels. It is a broth soup, not a creamy or blended one. A few natural oil droplets and spice flecks on the surface are normal.

Salt and Heat

Poblanos vary. Some are mild, some have a quiet heat. Taste after the chicken is shredded and before you add more salt or chili powder. Low-sodium broth and the 1 1/2 teaspoons of kosher salt in the recipe are a starting point; many pots need a little more at the end, some need none.

Troubleshooting

• Skin stuck on the peppers: They did not steam long enough, or they were not blistered enough. Put them back under the broiler for a minute or two, then steam again.
• Bland broth: Add more lime juice first, then a pinch of salt. Under-roasted peppers also leave the soup flat.
• Dry chicken: The broth boiled hard, or the chicken cooked well past 165°F. Check near the low end of the time range.
• Too much heat: Poblanos are usually mild, but seeds and membranes carry heat. Seed them carefully next time, or stir in a spoonful of sour cream at the table.

Substitutions

• Rotisserie chicken: Use 4 cups shredded. Simmer the vegetables, poblanos and broth for 10 minutes, then add the chicken and corn for 5 minutes.
• Anaheim peppers: They can replace the poblanos if you cannot find them; roast them the same way.
• No broiler: Char the peppers over a gas burner or on a grill, turning until blistered on all sides, then steam and peel.

Storage and Reheating

• Refrigerate: Cool, cover and refrigerate within 2 hours for up to 3 to 4 days.
• Reheat: Warm over medium-low heat until steaming hot (165°F). Add a splash of broth if it has thickened.
• Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator. The corn softens a little after freezing.

More Chicken and Chile Soups

For a creamy Tex-Mex chicken soup, try our cheesy Rotel chicken soup. If you want green chiles in a stew, make the green chile chicken stew, or try our Mexican street corn chicken soup. You can also browse all of our soup recipes.

Chicken Poblano Soup Questions

Is it spicy? Usually mild. Poblanos are milder than jalapeños. Heat depends on the peppers and how many seeds you leave in.

Can I leave the skins on? You can, but they stay tough and can float in the broth. Peeling is worth the few minutes.

Do I need a blender? No. This soup stays chunky and brothy on purpose.

What should I serve with it? Warm tortillas, cornbread or a simple salad. Avocado, sour cream and lime wedges are optional toppings.

Recipe Card