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 them from the oven, let them 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 they are softened and translucent, about 9-10 minutes. Stir in the 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 to combine the ingredients and bring the mixture to a boil, allowing the flavors to meld beautifully.

Step 4: Carefully add the chicken breast chunks into the boiling broth and reduce the heat to a gentle simmer. Cover the pot and cook until the chicken is fully cooked through, about 10 minutes. Remove the chicken from the pot, let it rest, then chop or shred it into bite-sized pieces to be added back in later.

Step 5: Using an immersion blender, blend the soup directly in the pot until you reach your desired consistency. If you prefer 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, just until everything is heated through, about 5 minutes.

Step 7: Ladle the warm roasted poblano soup into bowls, garnishing with fresh cilantro and additional toppings like tortilla strips, avocado, or cheese.

Tips & Variations

For extra heat, add more jalapeño or serrano peppers or increase the red pepper flakes.

Use vegetable broth and coconut milk to make this soup fully vegetarian and dairy-free.

Rotisserie chicken works well to save time without sacrificing flavor.

Leave some potato chunks when blending if you prefer a heartier texture.

Garnish with fresh avocado, shredded cheese, or crispy tortilla strips for added texture.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken or replace it with cooked beans or hearty vegetables for a vegetarian version.