Step 1

Char the poblano peppers over a gas burner turning often, or under a broiler on a lined baking sheet turning once, and cook until the skin is completely black and blistered.

Step 2

Quickly place the hot peppers in a bowl covered with plastic wrap or a tight fitting lid to steam and cool.

Step 3

Remove the burnt skin by rubbing it off with a paper towel. Discard the seeds and membrane, and chop the flesh of the pepper into a small dice.

Step 4

Heat the butter in a Dutch oven over medium heat. Add the onion, celery, bell pepper and saute about 5 minutes, or until they have softened. Add the garlic and spices and cook for another 30 seconds. Stir in flour, cook for about 2 minutes.

Step 5

Whisk in the broth and bring to a boil, add the chopped poblanos, corn, chicken, lime juice and cilantro. Simmer until heated through. Taste and adjust seasoning.

Step 6

Serve bowls of soup garnished with tortilla strips, radish, cilantro, jalapeno and cheese, if desired.