Thursday, November 29, 2012

Roasted Poblano, Corn, and Chicken Soup

This recipe combines two things I love in life: SoupMexican/Spanish Cuisine.

My husband is convinced that I was born the wrong nationality… he’s always like, “Aww my little Mexican.”

Seriously. I just can’t get enough of the Latin American flavors! Probably has to do with my South Florida upbringing… We have a huge Spanish population here & I’ve grown accustom to the spices & cuisine (it tastes like childhood!). Then mix that withe my love of fresh citrus juice (a’la the trees we had growing in our backyard). WINNING.

My STAPLE pantry spices are: Cayenne, Cumin, Chili Powder, Garlic Powder, and Oregano. Like, I have to buy the JUMBO containers of them because I use an obscene amount of them!

While, we are on the subject… you should probably go ahead and stock your pantries with the above mentions spices as one (or more) of them are used in nearly all of the recipes on this site!

I promise I won’t let them go to waste! 😉

Winter is almost here.

I know everyone can use another soup recipe as it’s getting C-O-L-D (well, at least for most of you)! This soup is delicious with just enough heat to tingle your tongue as it warms your belly!

I love the Poblano flavor in this. The roasting of the peppers helps tone down the spiciness (so much so that I -GASP- ended up adding cayenne at the end!)…

Some of my other favorite winter soup recipes:

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Roasted Poblano, Corn, and Chicken Soup

Yield: 8-10 servings

Total Time: 45-60 minutes

Creamy Roasted Poblano, Corn, and Chicken Soup is perfect for warming up on a cold winter day!


2 boneless skinless chicken breasts
4 Poblano peppers – 500 for 10 minutes, turn,
2-3 tablespoons extra light olive oil
1 medium onion, diced

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoons cumin

1 teaspoons chili powder

1 teaspoon oregano
4 cloves garlic, grated

32 ounces low sodium chicken broth

3 cups hot water

3 cups frozen corn
3 tablespoons cornmeal, mixed with a splash of water

8 oz Monterey jack Cheese, shredded
2/3 sour cream
1/8 - 1/4 teaspoon of Cayenne

For Serving:
Tortilla Chips
Crumbled Queso Fresco (or additional Monterey Jack)
Sliced Avocado (my favorite part!)


Cook and shred chicken breasts (may boil or bake - or substitute the meat of a Rotisserie Chicken).

Preheat oven to 500ºF (or Broil) and place whole peppers on a baking sheet. Allow to roast for 30-40 minutes (turning avery 8 to 10 minutes), until peppers are good and soft & skin is blistered and dark. Remove from oven and place and seal in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able to pull the stems/seeds out and peel the skins off easily. Dice the peppers and set aside until ready to use.

In a large pot over medium high heat, saute the onions in olive oil until beginning to soften (5-8 minutes). Add the garlic powder, salt, cumin, chili powder, oregano and garlic and saute for 30-45 seconds, until fragrant.

Add the chicken broth, hot water, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little water) and stir into boiling soup. Reduce heat to low and simmer for 15-20 minutes and allow to thicken a bit. When ready to serve, add the cheese and sour cream and stir until heated and cheese is melted.

Taste soup, and if needed add a little cayenne for heat (NOTE: some peppers are spicier than others, so you want to taste it before you add the cayenne - it may not be necessary).

Serve with tortilla chips, sliced avocado, additional cheese (or crumbled queso fresco), and cilantro.

NOTE: To keep the process going, you can get the onions & spices sautéing while peppers are roasting (you can even add the broth and water and get it boiling (then just drop the peppers in when they are ready!).

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29 Responses to “Roasted Poblano, Corn, and Chicken Soup”

  1. 1

    Emily | Sparkle Meets Pop — November 29, 2012 @ 12:51 pm

    Sounds delicious! I remember when I was first married and used cumin. It was like OMG that’s the magical ingredient to all these tasty dishes.

    • Tina replied: — November 29th, 2012 @ 2:07 pm

      haha LOVE it… yes, it’s magical! 😉

  2. 2

    Alaina @ Fabtastic Eats — November 29, 2012 @ 12:52 pm

    I Love soup! and mexican food too, its our favorite! We’ve been eating 2-3 soups a week! SO GOOD!

    • Tina replied: — November 29th, 2012 @ 2:08 pm

      I eat soup year round – even in the blistering Florida summers (can NEVER have enough!)

  3. 3

    Bev @ Bev Cooks — November 29, 2012 @ 2:21 pm

    I’ve been wanting this all my life and ohhhh let’s just run away together.

  4. 4

    Katie @ Blonde Ambition — November 29, 2012 @ 2:29 pm

    I pretty much agree with you on all counts!! (Re: Mexican/Spanish food and choice of spices)…And I totally think it’s from where I grew up too…Florida has Spanish food, we in California have Mexican!!

  5. 5

    Jennifer @ Peanut Butter and Peppers — November 29, 2012 @ 9:57 pm

    I love everything about your soup! It looks and sounds amazing! Your first picture looks like a magazine cover!

  6. 6

    carrian — November 30, 2012 @ 11:27 am

    I love that for you, winter is almost here. For me, we are in the thick of it. You need to find your way out here.

  7. 7

    Emily {Pink Tiger in the Kitchen} — November 30, 2012 @ 1:00 pm

    I’m with you on the winter almost being here…. I try so hard to pretend it is but it gets hard when it’s going to be almost 80 on the first weekend of December! I’ll help along my pretending with this soup!! It sounds so yummy and since tortilla soup is my favorite I know I’m going LOVE this one!!

  8. 8

    Rachel Cooks — December 3, 2012 @ 12:37 pm

    This looks fantastic, Tina!

  9. 9

    Jessica — December 3, 2012 @ 3:34 pm

  10. 10

    Jessica — December 3, 2012 @ 3:34 pm

    Um oops. I so didn’t mean to link to my pin of this! LOL

    Either way, you know I mean it when I say it looks amazing! 🙂

  11. 11

    Rachael {SimplyFreshCooking} — December 3, 2012 @ 5:01 pm

    OH yeah, this looks great and I’m in love with those flavors, too! I was lucky enough to marry a man who has a step dad that’s Mexican… So I now consider myself 1/4 Mexican. Yay! 😉

  12. 12

    Weekly Meal Planning — Koko Likes — December 3, 2012 @ 8:56 pm

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  13. 13

    Lisa Gilbert — December 4, 2012 @ 7:58 pm

    Okay. 🙂 So I’m making it right now… Do I add in the chicken with the chicken broth step? And it’s 2/3 cup sour cream, right?? Thanks!

    • Lisa Gilbert replied: — December 4th, 2012 @ 8:31 pm

      Okay. I realized the sour cream is just meant for on top. 🙂

    • Lisa Gilbert replied: — December 4th, 2012 @ 8:33 pm

      I’m really not crazy. LOL It’s just been a loooong day! I see that I add the sour cream and cheese to melt just before eating. Just ignore me. 😉

  14. 14

    Erin @ Dinners, Dishes and Desserts — December 4, 2012 @ 8:36 pm

    This soup is gorgeous – sounds amazing! I have all those spices in bulk as well, just can’t get enough!

  15. 15

    Koko @ Koko Likes — December 4, 2012 @ 9:35 pm

    Making this right now, when do you add the chicken in??

  16. 16

    Stephanie B. — December 5, 2012 @ 10:30 am

    Made this yesterday for dinner…turned out great 🙂

  17. 17

    angela @ anotherbiteplease — December 5, 2012 @ 2:01 pm

    this sounds perfect! I swear I have to be part Mexican too! I love these flavors.

  18. 18

    What I Ate Wednesday: Braving the Cold — Koko Likes — December 5, 2012 @ 11:18 pm

    […] […]

  19. 19

    Ali | Gimme Some Oven — December 6, 2012 @ 12:16 am

    I seriously think I should have born Mexican too! I could eat those flavors every day of the week!!! 🙂

    This looks a-ma-zing. Love any chance to roast some poblanos!

  20. 20

    brandi — December 7, 2012 @ 2:55 pm

    we are twins, for real 🙂 I’ll take this on the side of one of those truffle burgers, please. i can’t stop thinking about it.

  21. 21

    Aggie — December 13, 2012 @ 9:41 pm

    This is my kind of soup too, looks so fresh and delicious!

  22. 22

    Megan — December 16, 2012 @ 1:05 pm

    I’m with Koko. I’m making this now, when do we add the chicken?

  23. 23

    Weekly Meal Planning — Koko Likes — December 18, 2012 @ 11:34 pm

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  24. 24

    Corn soup a la Taylor J. | CSC Cooks — June 4, 2013 @ 9:04 pm

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  25. 25

    Tracee — June 24, 2013 @ 10:20 pm

    I blend a whole bunch of cilantro with olive oil and swirl some on the top of the soup just before serving. It is amazing!!

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