Place the four poblano peppers on a foil-lined baking sheet.

Position them under the broiler and broil for approximately 5 to 8 minutes, turning occasionally so multiple sides become blistered and charred.

The skins should develop dark spots and begin separating from the flesh.

Step 2: Steam the Poblanos

Transfer the hot roasted peppers to a bowl.

Cover the bowl with a clean towel or plastic wrap and let the peppers steam for approximately 10 minutes.

This resting period softens them further and makes the loose charred skins easier to remove.

Step 3: Peel and Chop the Peppers

Peel away the loose skins from the roasted poblanos.

Remove the stems and seeds, then chop the peppers into bite-size pieces.

Set them aside while you prepare the rest of the soup.

Step 4: Brown the Ground Beef

Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat.

Add the ground beef and cook for 6 to 8 minutes, breaking it into smaller pieces with a wooden spoon as it browns.

Once completely cooked, drain excess grease if necessary.

Transfer the browned beef to a plate and set it aside.

Step 5: Sauté the Onion

Add the remaining 1 tablespoon olive oil to the same pot.

Add the diced yellow onion and cook for approximately 4 to 5 minutes, stirring occasionally, until softened.

The browned bits left from the beef can contribute additional flavor to the soup.

Step 6: Add the Garlic

Stir in the minced garlic.

Cook for another 30 to 60 seconds, just until fragrant.

Avoid cooking the garlic too long because it can become bitter if it burns.

Step 7: Toast the Tomato Paste and Spices

Add the tomato paste, cumin, chili powder, Mexican oregano, smoked paprika, ground coriander, kosher salt, and black pepper.

Cook for approximately 1 minute, stirring constantly.

This brief cooking step helps the tomato paste deepen in flavor and allows the spices to become aromatic before the liquid is added.

Step 8: Build the Soup

Pour in the diced tomatoes with their juices and the broth.

Add the diced Yukon Gold potatoes and bay leaf.

Return the browned ground beef to the pot and stir everything together.

Step 9: Simmer Until the Potatoes Are Nearly Tender

Bring the soup to a gentle boil.

Reduce the heat and let it simmer uncovered for approximately 15 to 20 minutes.

At this stage, the potatoes should become nearly tender but don’t need to be completely finished yet.

Step 10: Add the Roasted Poblanos and Corn

Stir the chopped roasted poblano peppers and corn into the soup.

Continue simmering for another 8 to 10 minutes.

The potatoes should now be completely tender, and the roasted poblano flavor will have had time to blend into the broth.

Step 11: Remove the Bay Leaf

Find and discard the bay leaf before adding the finishing ingredients.

Step 12: Add the Cheese

Reduce the heat to low.

Add the shredded Monterey Jack or Oaxaca cheese a little at a time, stirring gently until each addition melts into the soup.

Keeping the heat low helps the cheese melt more smoothly.

Step 13: Finish With Lime and Cilantro

Stir in the fresh lime juice and chopped cilantro.

Taste the soup and adjust the seasoning as needed.

The lime should brighten the rich broth without overpowering the roasted poblano flavor.

Step 14: Serve

Ladle the hot soup into bowls.

Top each serving with additional shredded Monterey Jack or Oaxaca cheese, fresh cilantro, diced avocado, and sliced jalapeños as desired.

Serve with lime wedges and warm corn tortillas.