Roasted Poblano, Corn & Chicken Soup*

Roasted Poblano, Corn & Chicken Soup from

With all of my favorite tv shows being on winter hiatus, I have been getting so much more done at night. Instead of decompressing in front of the tv, I have been losing myself in a few trashy romance novels lately. It’s been quite nice…even if Jorge does make fun of me when he rolls over in bed and reads a few lines from the latest book I’m reading.

With the extra time at night, I have been leaning towards making some of my favorite dinners that take a little more time. Like Green Chicken Chili Tamales and Cinnamon Pumpkin, Squash, Yam and Cheddar Pot Pie. It has been nice spending more time in the kitchen making some of those special dishes. They take time, but boy are they good!

But today, a cold front blew through Jacksonville and it dropped the temperature to a blustery 43°F. And yes — for us Floridians that is definitely blustery…you yankees can keep your -3°F weather! I turned on my heater, wrapped myself in Jorge’s snuggie (because I refuse to own one myself) and got started on a big bowl of soup to keep us warm.


Usually a lack of photos in a post would mean the lighting was bad or I just couldn’t get any pictures I liked. Today however, it means I could not wait any longer to stick my face in this bowl of soup. I needed it. Badly. So I snapped off one quick picture and dug right in!

With all the interesting flavors in this soup, I was not surprised by how amazing it was. The roasted poblano peppers add a wonderful flavor without adding a ton of heat. So don’t be scared if you don’t like spicy foods! Then the corn, chicken and creamy broth…just trust me, it’s absolutely divine!


Roasted Poblano, Corn & Chicken Soup

Yield: 6 servings

recipe note: this calls for fat free greek yogurt instead of sour cream. Yes you can use sour cream, but the greek yogurt gives the same taste/effect with less calories/fat...and adds more protein!


  • 4 Poblano peppers, seeded and halved lengthwise
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 teaspoons chili powder
  • 1 teaspoon oregano
  • 4 cloves garlic, minced
  • 2 (32 oz) quarts low sodium chicken broth
  • 5 cups cooked and shredded chicken (about 4 large breasts)
  • 4 cups fresh or frozen corn
  • 1/4 cup cornmeal, mixed with a splash of chicken broth
  • 4 oz Monterey jack Cheese, shredded
  • 6 oz Chobani Fat Free Greek Yogurt
  • freshly ground black pepper, to taste
  • Crumbled Queso Fresco (or additional Monterey Jack)
  • Sliced Avocado
  • Cilantro


Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.

Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.

In a large heavy bottomed 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 1 minute.

Add the chicken broth, shredded chicken, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. Reduce heat to medium and simmer for 30 minutes uncovered.

When ready to serve, stir in the monterey jack cheese and greek yogurt. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.

Serve with sliced avocado, crumbled queso fresco and cilantro! Enjoy!

adapted from My Life As A Mrs

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33 Responses to “Roasted Poblano, Corn & Chicken Soup”

  1. 1

    Averie @ Averie Cooks — January 4, 2013 @ 3:16 am

    This soup looks gorgeous and just delicious! I want it!

  2. 2

    Kathryn — January 4, 2013 @ 4:23 am

    This sounds really delicious – so full of flavour and just perfect for a cold & grey day.

  3. 3

    Tina | My Life as a Mrs — January 4, 2013 @ 7:34 am

    1. Girl, we are cut from the same clothe!
    2. When I read those cheeseball novels (also applies to cheeseball tv shows/movies) – Mike too will read a sentence and die laughing…
    3. I freaking love that Jorge has a snuggie…

  4. 4

    leslie — January 4, 2013 @ 9:20 am

    Burrrrr, you are cold up there!!!! I am totally digging this soup!

  5. 5

    DessertForTwo — January 4, 2013 @ 9:21 am

    I love poblanos! This looks great :)

  6. 6

    Bev @ Bev Cooks — January 4, 2013 @ 9:29 am

    I’m dying over this. DYYYYING.

  7. 7

    Ashley Bee (Quarter Life Crisis Cuisine) — January 4, 2013 @ 10:39 am

    Polbanos seem like my DREAM pepper. I need to pick some up next time I’m at the store. And I LOVE a good creamy soup!

  8. 8

    Liz @ The Lemon Bowl — January 4, 2013 @ 11:01 am

    LOVE this recipe!! Love that you used Greek yogurt. YUM times 100.

  9. 9

    Katie — January 4, 2013 @ 11:07 am

    Oh this soup sounds awesome. Yes, I agree that 43 degrees is blustery and far too cold for Florida. Every time the temp drops past 50 I threaten that we need to move down to the Caribbean!

  10. 10

    Mary@SiftingFocus — January 4, 2013 @ 11:07 am

    I know what you mean about getting so much more done when shows are on winter break. I also know what you’re talking about when you break out the snuggie as soon as the temp drops near 40˚. I live in Southern California and our temps have brought some chilly nights – the fireplace has been going for days. I look for every and any opportunity to incorporate roasted poblanos into a dish. This soup sounds satisfying on every level.

  11. 11

    Karly — January 4, 2013 @ 11:40 am

    Oh, that looks simply amazing!

  12. 12

    claire @ the realistic nutritionist — January 4, 2013 @ 11:42 am

    I just love roasted poblano!! Chobani is my favorite sub for all of my healthy soups so I love that you used it!

  13. 13

    Jym Brittain via Facebook — January 4, 2013 @ 11:59 am

    oh sweet googly moogly! that sounds YUMMERS!

  14. 14

    Caron Streibich via Facebook — January 4, 2013 @ 12:04 pm

    Sounds great. Please tell me you deliver on Fridays? 😉

  15. 15

    Jocelyn (Grandbaby Cakes) — January 4, 2013 @ 12:40 pm

    This looks absolutely divine. I can’t wait to try this. I love the addition of the yogurt to lighten it.

  16. 16

    Sweet y Salado via Facebook — January 4, 2013 @ 1:30 pm

    Awesome photo!

  17. 17

    Amanda @ Once Upon a Recipe — January 4, 2013 @ 1:32 pm

    Ooh, this looks goooooood. Perfect for a cold night!
    PS. Where’s the snuggie love?! 😉

  18. 18

    Carrie — January 4, 2013 @ 2:17 pm

    This looks and sounds amazing. I just picked up all the ingredients to make it for dinner tonight!!

  19. 19

    ErinsFoodFiles — January 5, 2013 @ 10:19 am

    This sounds so warm & delicious!

  20. 20

    ATasteOfMadness — January 5, 2013 @ 11:58 am

    Wow, this looks too good for words! Can you believe I have never made soup before? Need to start soon!

  21. 21

    Joanne @ Fifteen Spatulas — January 5, 2013 @ 1:54 pm

    Oh how I am missing that Jacksonville weather! I would gladly take 43. It was like 7 degrees in Connecticut yesterday. This soup sounds delightful. Corn + chiles is heaven!

  22. 22

    angela @ another bite please — January 5, 2013 @ 9:46 pm

    i have begun a new love for poblano peppers…this soup is perfect for the family right now…brrrr…cold WI weather!

  23. 23

    Joanne — January 6, 2013 @ 6:49 am

    Is it bad that 43 sounds WARM to me right now?!? It’s been gross out. Really gross. I need quite a few bowls of this soup to warm me up!! (And to console me that Grey’s isn’t back from hiatus yet)

  24. 24

    Jessalyn — January 6, 2013 @ 2:00 pm

    Made this today and my husband and I both LOVED it! It is bursting with amazing flavors. Thanks for a keeper recipe!

  25. 25

    Jessica — January 7, 2013 @ 3:45 pm

    Just so you know, when you try to pin links from your website, they are marked as spam by pinterest. you are not spam! this injustice must not continue!

  26. 26

    Carole — January 17, 2013 @ 2:56 pm

    This looks like a good one!

  27. 27

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  28. 28

    Meredith — February 26, 2013 @ 7:19 pm

    Whipped up a batch of this soup tonight….It was so delicious! Looking forward to the leftovers for the rest of the week! I love dishes were I can add greek yogurt to make the dish healthier!

  29. 29

    Beth — October 18, 2013 @ 4:43 pm

    I am considering this recipe for a work potluck…. do you think a rice of some sort could be added to the soup? Just curious what thoughts might be on that!

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