The key to this dish lies in selecting the right ingredients that bring out the deep, smoky flavors without overpowering the chicken’s natural tenderness. I always reach for fresh, firm poblanos and use homemade or quality store-bought chicken broth to build a rich base. If you’re like me, growing up in England where smoky chilies weren’t always at hand, this recipe is a great way to introduce new flavors gently. Don’t worry if you can’t find fresh poblanos—there are simple swaps to keep the soul of the soup intact.

• 2 large poblano peppers, roasted, peeled, and sliced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth (preferably homemade or low sodium)
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup corn kernels (fresh or frozen)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Crunchy tortilla strips (store-bought or homemade)
• Optional: sliced avocado and shredded cheese for topping

Substitutions: If fresh poblanos aren’t available, use mild green chilies or anaheim peppers. For a vegetarian version, swap chicken broth with vegetable broth and omit the chicken.