Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe
This Mouthwatering Roasted Poblano Soup delivers ultimate comfort with smoky, creamy flavors and tender chunks of chicken. Roasted poblano peppers create a mild smokiness balanced by cumin and red pepper flakes, while baby gold potatoes add heartiness. Finished with heavy cream and fresh cilantro, this soup is a warming, satisfying meal perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
Ingredients
Scale
Vegetables and Aromatics
- 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
Liquid and Dairy
- 5 cups Lower-Sodium Chicken Broth
- 1 cup Heavy Cream
Protein
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
Fat and Oils
- 1 tablespoon Olive Oil
- 1/4 cup Unsalted Butter
Spices and Seasonings
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper to taste
Instructions
- Roast Poblanos: Preheat your oven to 450°F (232°C). Slice the poblano peppers in half lengthwise and drizzle with olive oil. Place cut-side down on a parchment-lined baking sheet and roast for about 20 minutes until the skins are charred and blistered. Let cool, peel off the skins, chop, and set aside.
- Sauté Vegetables: In a large stock pot, melt the unsalted butter over medium heat. Add the diced onions, celery, and baby gold potatoes. Cook for 9-10 minutes until softened and translucent. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper. Sauté for an additional minute until fragrant.
- Add Broth and Poblanos: Pour in the lower-sodium chicken broth and add the chopped roasted poblano peppers. Stir to combine and bring the mixture to a boil to meld the flavors.
- Cook Chicken: Carefully add the chicken breast chunks to the boiling broth. Reduce heat to a simmer, cover, and cook for about 10 minutes until the chicken is fully cooked. Remove the chicken, let it rest, then chop or shred into bite-sized pieces.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot to your preferred consistency—blend thoroughly for smooth or gently to keep chunks of potato and pepper.
- Finish Soup: Return the chicken to the blended soup, stir to combine, and pour in the heavy cream. Simmer gently on low heat for about 5 minutes until heated through.
- Serve: Ladle the roasted poblano soup into bowls. Garnish with fresh cilantro and optional toppings like tortilla strips, avocado slices, or cheese.
Notes
- For extra heat, substitute poblano peppers with jalapeño or serrano peppers.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute butter with coconut oil for a dairy-free option.
- Adjust red pepper flake quantity to control spice level.
- Rotisserie chicken can speed up cooking by replacing fresh chicken breasts.
- Peeling roasted poblanos is easier after they cool completely and can be done under running water if needed.
- Immersion blender allows easy blending without transferring soup to a blender, saving time and cleanup.
Keywords: roasted poblano soup, chicken poblano soup, creamy poblano soup, comforting soup, Mexican soup, easy dinner recipe
