Name: Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 medium Poblano Peppers; 1 medium White Onion, diced; 1 cup Celery, diced; 1 1/2 cups Baby Gold Potatoes, diced; 3 cloves Garlic, minced; 1/4 cup Cilantro, minced; 5 cups Lower-Sodium Chicken Broth; 1 cup Heavy Cream; 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks; 1 tablespoon Olive Oil; 1/4 cup Unsalted Butter; 1 teaspoon Ground Cumin; 2 teaspoons Red Pepper Flakes; Kosher Salt and Black Pepper to taste

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Introduction

This Roasted Poblano Soup is a comforting bowl of smoky, creamy goodness perfect for any day you crave warmth and flavor. With tender chicken and a subtle kick from chile peppers, it’s a satisfying meal that’s easy to make at home.

A bowl of creamy green soup filled with chunks of light yellow chicken, green herbs, small dark green bits of vegetables, and slightly translucent potato pieces, topped with fresh bright green cilantro leaves in the center. The soup surface has a smooth, slightly oily texture with visible specks of black pepper and herbs. The bowl is white with brown speckles, set on a white marbled surface, and a large spoon is placed on the top right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Olive Oil (Can substitute with canola or avocado oil)
3 medium Poblano Peppers (Provides mild smokiness; consider jalapeño or serrano peppers for more heat)
1/4 cup Unsalted Butter (Substitute with coconut oil for a dairy-free option)
1 medium White Onion (Diced; yellow onion can be used as an alternative)
1 cup Celery (Diced; can replace with leeks)
1 1/2 cups Baby Gold Potatoes (Diced; substitute with Yukon gold or russet potatoes)
3 cloves Garlic (Minced; substitute with garlic powder if fresh is unavailable)
1 teaspoon Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative)
2 teaspoons Red Pepper Flakes (Adjust to taste)
Kosher Salt and Black Pepper (Use sea salt as a substitute if preferred)
5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version)
1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (Cut into chunks; use rotisserie chicken for a quicker option)
1 cup Heavy Cream (Substitute with full-fat coconut milk or oat milk for a lighter option)
1/4 cup Cilantro (Minced; can replace with fresh parsley)

Instructions

Step 1: Preheat your oven to 450°F (232°C). Slice the poblano peppers in half lengthwise and drizzle them with olive oil. Arrange them cut-side down on a baking sheet lined with parchment paper and roast for about 20 minutes, or until the skins are slightly charred and blistered. Once roasted, remove from the oven, let cool, peel off the skins, chop, and set aside.
Step 2: In a large stock pot, melt the unsalted butter over medium heat. Add the diced onions, celery, and baby gold potatoes, cooking until softened and translucent, about 9-10 minutes. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, and sauté for an additional minute until fragrant.
Step 3: Pour in the lower-sodium chicken broth, then add the chopped roasted poblano peppers to the pot. Stir well and bring the mixture to a boil, allowing the flavors to meld.
Step 4: Add the chicken breast chunks into the boiling broth and reduce the heat to a gentle simmer. Cover and cook until the chicken is fully cooked through, about 10 minutes. Remove the chicken from the pot, let rest, then chop or shred into bite-sized pieces to add back later.
Step 5: Use an immersion blender to blend the soup directly in the pot until the desired consistency is reached. For a chunkier texture, blend gently to leave some potato and pepper bits intact.
Step 6: Return the chopped or shredded chicken to the blended soup, stirring to combine. Pour in the heavy cream and simmer gently on low heat until heated through, about 5 minutes.
Step 7: Ladle the warm soup into bowls and garnish with fresh cilantro. Add optional toppings like tortilla strips, avocado, or cheese if desired.

Tips & Variations

For a spicier version, substitute poblanos with jalapeño or serrano peppers.
Use vegetable broth and coconut milk to make this soup vegetarian and dairy-free.
Rotisserie chicken can speed up cooking and add extra flavor.
Adjust red pepper flakes to suit your heat preference.
Garnish with tortilla strips, sliced avocado, or shredded cheese for added texture and richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to adjust the consistency before serving.

How to Serve

A close-up view of a bowl of creamy green chicken soup sitting on a white marbled surface with some cilantro leaves scattered around. The soup is in a speckled round bowl and consists of several layers: large chunks of white chicken meat are mixed with yellow potato pieces and dark green bits of herbs and vegetables floating in a smooth light green broth with visible herbs. A few fresh green cilantro leaves are placed on top as garnish near the center. A wooden spoon is partially visible to the upper right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it fully, then refrigerate and reheat gently when ready to serve.

Can I freeze Roasted Poblano Soup?

Yes, you can freeze the soup without the heavy cream. Thaw in the refrigerator and add cream when reheating to maintain the best texture and flavor.