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; 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks; 1 cup Heavy Cream; 1/4 cup Unsalted Butter; 1 tablespoon Olive Oil; 1 teaspoon Ground Cumin; 2 teaspoons Red Pepper Flakes; Kosher Salt and Black Pepper, to taste; 5 cups Lower-Sodium Chicken Broth

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Introduction

This mouthwatering Roasted Poblano Soup is the ultimate comfort food, blending smoky peppers with tender chicken and creamy potatoes. It’s perfect for cozy nights when you want something hearty yet flavorful.

A large white pot filled with a creamy yellow soup that has small green herbs scattered throughout. In the center, there is a pile of white shredded chicken, sprinkled with black pepper and small red chili flakes. Fresh green cilantro leaves are spread over the chicken and soup, adding a contrasting color. A black mixing spoon is partially dipped in the soup near the chicken. The pot is placed on a white marbled surface. 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.
Step 2: Remove the peppers from the oven and let them cool. Peel off the skins, chop the peppers, and set aside.
Step 3: In a large stock pot, melt the unsalted butter over medium heat. Add diced onions, celery, and baby gold potatoes. Cook until softened and translucent, about 9-10 minutes.
Step 4: Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper. Sauté for an additional minute until fragrant.
Step 5: Pour in the chicken broth, then add the chopped roasted poblano peppers. Stir well and bring the mixture to a boil, allowing the flavors to meld.
Step 6: Add the chicken breast chunks to the boiling broth. Reduce heat to a gentle simmer, cover, and cook until the chicken is fully cooked, about 10 minutes.
Step 7: Remove the chicken from the pot. Let it rest, then chop or shred into bite-sized pieces.
Step 8: Use an immersion blender to blend the soup in the pot until reaching your desired consistency. For chunkier texture, blend gently to leave some potato and pepper bits intact.
Step 9: Return the chopped or shredded chicken to the soup and stir to combine.
Step 10: Pour in the heavy cream and simmer gently on low heat for about 5 minutes, just until heated through.
Step 11: Ladle the soup into bowls and garnish with fresh cilantro. Optional toppings include tortilla strips, avocado, or cheese.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken or replace it with sautéed mushrooms or tofu.
Adjust the heat by swapping poblanos for jalapeños or serrano peppers if you prefer a spicier soup.
Use rotisserie chicken to save time without sacrificing flavor.
Try coconut milk instead of heavy cream for a dairy-free, slightly tropical twist.
Garnish with crushed tortilla chips and a squeeze of lime for added texture and brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly to maintain texture.

How to Serve

A white bowl filled with creamy green soup that has a thick texture, showing pieces of white chicken chunks and dark green leafy bits mixed throughout. The soup has a light green color with visible specks of black pepper and red chili flakes scattered on top, along with small sprigs of green herbs as garnish. A silver spoon rests inside the bowl, placed on the right side, with the bowl set on a white marbled textured surface. 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 actually tastes great the next day as the flavors continue to meld. You can prepare it a day ahead, cool completely, and refrigerate. Reheat slowly before serving.

Can I use canned or jarred roasted peppers instead of roasting fresh poblanos?

While fresh roasted poblano peppers add the best flavor and smokiness, you can substitute with canned or jarred roasted poblano or green chilies in a pinch. Adjust seasoning to taste as these may be salted or packed in oil.