This recipe combines two things I love in life: Soup &  Mexican/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!).