Name: Roasted Poblano Chicken & Mexican Street Corn Tortilla Soup
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs; 3 poblano peppers; 3 cups corn kernels; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon olive oil; 6 cups chicken broth; 1 can (15 ounces) black beans, drained and rinsed; 1 can (10 ounces) diced tomatoes with green chiles, with juices; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Up to 1/2 teaspoon salt, to taste; 1/4 teaspoon black pepper; 1/2 teaspoon coriander, optional; 4 ounces cream cheese, softened and cubed; 1/2 cup sour cream or Mexican crema; 1/2 cup crumbled cotija; 2 tablespoons lime juice; 1/4 cup chopped cilantro; 1/2 teaspoon Tajín, optional; 2 cups tortilla strips or crushed chips, for serving; Additional cotija, cilantro, lime, avocado, or jalapeños, optional

Description

Prep time: 20 minutes
Cook time: About 45 minutes
Total time: About 1 hour 5 minutes
Servings: 6

Ingredients

Scale

Soup

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 poblano peppers
3 cups corn kernels
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
6 cups chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chiles, with juices
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Up to 1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/2 teaspoon coriander, optional

Finish

4 ounces cream cheese, softened and cubed
1/2 cup sour cream or Mexican crema
1/2 cup crumbled cotija
2 tablespoons lime juice
1/4 cup chopped cilantro
1/2 teaspoon Tajín, optional
2 cups tortilla strips or crushed chips, for serving
Additional cotija, cilantro, lime, avocado, or jalapeños, optional

Instructions

Broil poblanos for 8–12 minutes, turning until blistered. Cover in a bowl for 10 minutes, then peel, seed, and dice.
Heat oil in a large pot. Sear chicken for 3–4 minutes per side, working in batches if needed. Transfer to a plate; it will finish cooking in the broth.
Reduce heat to medium. Cook onion for 3–4 minutes, then add garlic and spices for about 30 seconds.
Add broth and tomatoes, scraping up browned bits. Return chicken and add poblanos. Simmer gently, partially covered, for approximately 15–20 minutes, or until every chicken piece reaches 165°F.
Transfer cooked chicken to a clean board, shred, and return to the soup. Add corn and beans and simmer 5–7 minutes, until hot and tender.
Reduce heat to low and incorporate cream cheese gradually. Temper sour cream with a little warm broth, then stir into the pot. Do not boil.
Stir in cotija, lime, cilantro, and optional Tajín. Warm gently for 2–3 minutes and adjust seasoning.
Serve with tortilla strips and other toppings added to individual bowls.

Storage: Refrigerate promptly in shallow containers for 3–4 days. Freeze the base before adding dairy for up to 2–3 months for quality. Reheat leftovers to 165°F, stirring gently, and keep crunchy toppings separate.