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Chicken Poblano Soup with Roasted Corn

Chicken poblano soup with roasted corn combines tender shredded chicken, softened poblanos, and browned corn in a creamy, gently simmered broth. Fresh lime juice adds a bright finish to this hearty stovetop soup.
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Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 1 bag (16 oz) frozen corn thawed and patted dry
  • 1 yellow onion medium, diced
  • 2 poblano peppers seeded and diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 cup heavy cream
  • 2 tbsp fresh lime juice

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 450°F and set a rack in the center.
  2. Toss the corn with 1 tablespoon of the oil on a rimmed baking sheet and roast for 18–22 minutes, stirring once halfway through, until browned in spots.
  3. While the corn roasts, heat the remaining 1 tablespoon oil in a 6-quart Dutch oven over medium heat; add the onion and poblanos and cook for 7–9 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, cumin, and chili powder and cook for 30 seconds, until fragrant.
  5. Add the broth, salt, pepper, and chicken; bring to a gentle simmer over medium-high heat, then reduce the heat and simmer for 15–20 minutes, until the thickest part of the chicken reaches 165°F.
  6. Transfer the chicken to a plate and shred it with two forks.
  7. Stir the roasted corn, shredded chicken, and cream into the soup and simmer gently for 2–3 minutes, until hot; do not let it boil.
  8. Remove the pot from the heat and stir in the lime juice.

Notes

For the best browned corn, pat it dry before roasting. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a dairy-free variation, substitute full-fat coconut milk for the heavy cream.