Description

This Roasted Poblano Soup is a comforting and flavorful dish featuring smoky roasted poblano peppers, tender chicken, and creamy potatoes. Roasting the poblano peppers enhances their mild spiciness and adds a beautiful depth of flavor to the soup. Perfect for chilly days, this soup is easy to prepare and offers a satisfying blend of smoky, creamy, and savory notes with a hint of heat.

Ingredients

Scale

Roasted Poblano Peppers

3 medium Poblano Peppers
1 tablespoon Olive Oil (or canola/avocado oil)

Soup Base

1/4 cup Unsalted Butter (or coconut oil for dairy-free)
1 medium White Onion, diced (or yellow onion)
1 cup Celery, diced (or leeks)
1 1/2 cups Baby Gold Potatoes, diced (or Yukon gold/russet potatoes)
3 cloves Garlic, minced (or garlic powder)
1 teaspoon Ground Cumin (or Moroccan spices)
2 teaspoons Red Pepper Flakes (adjust to taste)
Kosher Salt and Black Pepper (or sea salt)
5 cups Lower-Sodium Chicken Broth (or vegetable broth for vegetarian)

Chicken and Finishing

1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (or rotisserie chicken)
1 cup Heavy Cream (or full-fat coconut/oat milk)
1/4 cup Cilantro, minced (or fresh parsley)

Instructions

Roast the Poblano Peppers: Preheat your oven to 450°F (232°C). Slice the poblanos lengthwise, drizzle with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until skins are charred and blistered. Remove from oven, let cool, peel off skins, chop, and set aside.
Sauté Aromatics and Potatoes: In a large stock pot, melt the unsalted butter over medium heat. Add diced onion, celery, and baby gold potatoes. Cook 9-10 minutes until softened and translucent. Stir in minced garlic, ground cumin, red pepper flakes, salt, and pepper; sauté for 1 more minute until fragrant.
Add Broth and Poblanos: Pour in the chicken broth and add roasted poblano pieces. Stir well and bring to a boil to meld flavors.
Cook the Chicken: Add chicken breast chunks to the boiling soup. Reduce heat to a simmer, cover, and cook about 10 minutes until chicken is fully cooked. Remove chicken, let rest, then chop or shred into bite-sized pieces.
Blend the Soup: Using an immersion blender, blend the soup in the pot until smooth or to desired chunky consistency, leaving some bits if preferred.
Combine Chicken and Cream: Return chicken to the pot, pour in heavy cream, and gently simmer on low heat for about 5 minutes until heated through.
Serve: Ladle soup into bowls and garnish with minced cilantro. Optionally top with tortilla strips, avocado, or cheese for extra flavor and texture.

Notes

For more heat, substitute jalapeño or serrano peppers for poblanos.
Use vegetable broth and coconut milk to make this soup vegetarian or dairy-free.
Rotisserie chicken can speed up the cooking process.
Adjust red pepper flakes to control spiciness level.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting
Cuisine: Mexican-American

Keywords: Roasted Poblano Soup, Mexican Soup, Comfort Food, Chicken Soup, Creamy Soup