This was fabulous! I did not have the poblano pepper so followed another reviewer's suggestion & used a small can of fire roasted green chiles. I added this to the sauteing peppers (red, green & yellow for added color) & onions a few minutes before they were done, then put in the remaining ingredients. At the end of the simmering time, I added some ground black pepper, a small amount of salt and a few shakes of hot pepper sauce to suit our tastes. The soup really was delicious as written and needed nothing else. However, intrigued by others' suggestions, at this point I added a can of southwestern style corn (couldn't find frozen). This made the soup very thick, almost like a stew, so I threw in an additional 14 oz. can of chicken broth and let it simmer for about 10 minutes longer. I ladled it over nacho chips in individual ceramic soup bowls with handles and topped each with shredded Mexican cheese. It was hearty enough to satisfy as a complete meal (a couple of the "boys" did have seconds!)with fresh fruit compote as dessert. I will definitely make this again -- and again!
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