Preheat your oven’s broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skin is charred and blistered (about 8-10 minutes).

1. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add diced onion and garlic; sauté until translucent and fragrant.
3. Stir in roasted poblanos, chicken broth, diced tomatoes, cumin, and smoked paprika. Bring to a simmer.
4. Add shredded chicken and simmer for 10-15 minutes to combine flavors.
5. Taste and adjust seasoning with salt and pepper.
6. Ladle soup into bowls and top with sour cream, cheese, cilantro, or avocado if desired.