Poblano Chili Soup with Chicken and Onion

Roast the poblano chiles directly over a gas flame or under a hot broiler until the skin is charred all over, turning occasionally with tongs, about 5–7 minutes total. Transfer to a plastic bag or covered bowl and let steam for 5 minutes to loosen the skin.

Remove the poblanos from the bag and rub away the charred skin under cool running water, then remove the stems and seeds. Finely dice the roasted poblano flesh and set aside.

Melt the butter in a large saucepan or soup pot over medium heat. Add the minced onion and sauté until softened and translucent, about 3–4 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to create a roux, cooking out the raw flour taste.

Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer over medium heat.

Add the diced roasted poblanos and corn kernels to the simmering broth. Cook for 5 minutes to blend the flavors.

Stir in the cooked diced chicken and half-and-half. Cook gently for 3–4 minutes until heated through, being careful not to boil.

Season with salt and black pepper to taste. Ladle the soup into bowls and garnish generously with chopped fresh cilantro or parsley.