1. Preheat your oven’s broiler on high. Place the whole poblano peppers on a baking sheet lined with foil. Broil for about 5-7 minutes, turning occasionally, until the skins are blistered and blackened all over.
2. Remove the peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap or a kitchen towel and let them steam for 10 minutes. This makes peeling the skins off much easier.
3. While the peppers steam, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
4. Peel the skin off the poblano peppers, remove the seeds, and roughly chop the flesh. Add the chopped peppers to the pot along with the chicken broth. Bring to a simmer and cook for 10 minutes to let the flavors meld.
5. Using an immersion blender, carefully puree most of the soup to create a creamy texture, leaving some chunks for body. Alternatively, transfer half the soup to a blender and puree, then return it to the pot.
6. Add the shredded chicken, corn, and heavy cream to the pot. Stir well and cook for another 5 minutes until heated through. Season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro and any optional toppings you love. My kids adore adding avocado slices and crunchy tortilla strips—it adds texture and a little fun to the bowl.

My personal tip: always save a little extra chicken broth when you shred your chicken—it adds so much flavor when you toss it into the soup. And don’t rush the roasting step; that smoky depth is what takes this soup from good to unforgettable.