Step 1: Roast the Poblano Peppers

1. Char the poblanos directly over a gas burner, turning often, or place them on a lined baking sheet under a broiler, flipping once until blackened and blistered.
2. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
3. Rub off the burnt skin, remove seeds and membrane, and dice the flesh.

Step 2: Sauté the Vegetables

1. In a large Dutch oven, melt butter over medium heat.
2. Add onion, celery, and red bell pepper, sautéing for 5 minutes until softened.
3. Stir in garlic, cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant.

Step 3: Make the Soup Base

1. Sprinkle flour over the veggies, stirring constantly for 2 minutes to make a light roux.
2. Slowly whisk in chicken broth, making sure no lumps form. Bring to a boil, then reduce heat to a gentle simmer for 10 minutes.

Step 4: Add the Chicken & Final Ingredients

1. Stir in diced roasted poblano peppers, shredded chicken, corn, and fresh cilantro.
2. Simmer for another 5-10 minutes, allowing flavors to blend.
3. Pour in heavy cream and stir well. Add lime juice and adjust seasoning as needed.

Step 5: Serve & Garnish

1. Ladle into bowls and top with tortilla strips, radish slices, jalapeños, shredded cheese, or extra cilantro.
2. Serve warm with corn tortillas or Mexican rice for a full meal.