This broth-based chicken poblano soup recipe is made with tender cubes of chicken, mild poblano peppers, and sweet corn. Ideal for freezing or prepping ahead, it’s even better garnished with a lime wedge, fresh cilantro and tortilla chips.
As sad as I am that summer is on the way out, I’m excited for soup season to return in full force! Not that I let the seasons stop me from eating soup year round, but it’s especially comforting when it’s cold out! I love the warm, smoky flavor of this Chicken Poblano Soup with Corn, and my boys love it, too! Makes for a great weeknight meal, or tasty lunches throughout the week.
Why You’ll Love this Chicken Poblano Soup with Corn
- Delicious with a kick, but not too spicy, so kids still enjoy it!
- Easy to make in bulk so you can feed a crowd.
- Freezes beautifully, so great for meal prep or lunches.
Ingredients
- Chicken: A great source of lean protein, I usually use chicken breasts but you can use chicken thighs, too.
- Olive oil: Heart healthy oil used to cook the chicken and veggies.
- Cumin: Warm, nutty, somewhat sweet flavor.
- Paprika: I love to use smoked paprika for an extra depth of flavor.
- Onion: Either a yellow or white onion works great in this soup.
- Garlic: It sweetens as it cooks, and is deliciously pungent and aromatic.
- Poblano peppers: Mild and tasty, bit just a bit more kick than a bell pepper.
- Chicken broth: Acts as a flavorful base of the soup.
- Corn: A bit crunchy and sweet in the soup.
- Lime juice: Adds fresh, bright, acidic flavor that balances out the soup.
How to Make Chicken Poblano Soup with Corn
Step 1. If using fresh corn, remove the corn from the cob.
Step 2. Then dice your poblano pepper and onion.
Step 3. Cut your chicken breasts into cubes.
Step 4. Season your chicken with salt and pepper to taste, cumin, and smoked paprika.
Step 5. In the bottom on a large pot, drizzle and heat some olive oil before adding the chicken and cooking until golden brown. Then remove and set aside.
Step 6. In the same pot, add a bit more olive oil and add the diced onion and minced garlic.
Step 7. Add the poblano peppers and continue cooking until all softened and caramelized. Then add the chicken back to the pot.
Step 8. Add the chicken broth to the pot and bring to a boil, then add the corn. Reduce heat and let simmer for about 20 minutes.
Add the lime juice right before serving, and garnish with fresh chives and cilantro, then enjoy your Chicken Poblano Soup with Corn.
Frequently Asked Questions
Do you have to peel poblano peppers for soup?
Are poblanos hotter than jalapeños?
What pepper is closest to a poblano?
more Comforting Soups
- Easy Beef Bourguignon
- Slow Cooker Vegetarian Chili
- Easy Chicken Soup with Greens
- Slow Cooker Chicken Enchilada Soup
- Thai Curry and Coconut Pumpkin Soup
Eat It, Like It, Share It!
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Whether it’s chilly or not, this Chicken Poblano Soup with Corn is a delicious meal the whole family will enjoy.
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Chicken Poblano Soup with Corn
Ingredients
- 1 pound boneless skinless chicken breasts (cut in to cubes)
- salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 medium onion (diced)
- 2 cloves garlic (grated)
- 3 poblano peppers (seeded and diced)
- 8 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- ¼ cup lime juice
- cilantro, scallions, lime and tortilla chips (optional garnish)
Instructions
- Sprinkle chicken breast cubes with salt and pepper.1 pound boneless skinless chicken breasts, salt and pepper
- Drizzle olive oil in a large soup pot over medium-high heat. Add chicken to the pan along with cumin and smoked paprika. Saute until chicken is browned, about 7-8 minutes. Using a slotted spoon, remove chicken from the pan and set aside.1 tablespoon olive oil, 1 tablespoon cumin, 2 teaspoons smoked paprika
- To the same pan, add the diced onion along with another pinch salt and pepper. Saute until tender, about 4-5 minutes, stirring frequently. Add grated garlic to the pan and stir. Heat for 30 seconds then add in the diced poblano peppers along with another pinch salt and pepper. Saute veggies until caramelized, about 4-5 minutes.1 medium onion, 2 cloves garlic, 3 poblano peppers
- Add chicken broth to the pan and bring to a boil. Return cooked chicken to the pan (along with any reserved juices) as well as the corn. Season with another pinch salt and pepper. Bring to a boil then reduce to low. Simmer for 20 minutes. Add lime juice just before serving. Check for seasoning and adjust accordingly. Garnish with scallions, additional lime, cilantro and tortilla chips if you wish.8 cups chicken broth, 2 cups corn kernels, 1/4 cup lime juice, cilantro, scallions, lime and tortilla chips
Last Step:
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