Ingredients:

  • 4 large poblano peppers
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup corn kernels
  • 4 cups low-sodium chicken broth
  • 1 lb cooked chicken breast, shredded
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 tbsp lime juice

Instructions:

  1. Set oven to broiler. Toss poblano peppers in 2 tbsp olive oil on a baking sheet. Broil for 5-7 minutes per side until skins are blackened and blistered.
  2. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam. Peel, seed, and roughly chop the peppers.
  3. In a Dutch oven, melt butter over medium heat. Sauté diced onion until translucent, about 5 minutes.
  4. Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
  5. Add chopped roasted poblanos and corn to the pot. Pour in chicken broth and simmer for 10 minutes.
  6. Puree the mixture using an immersion blender or standard blender until velvety and smooth.
  7. Stir in shredded chicken and heavy cream. Simmer on low for 5 minutes, ensuring the soup does not boil.
  8. Stir in lime juice, salt, and black pepper before serving.