Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe
This Roasted Poblano Soup is a comforting and flavorful dish featuring smoky roasted poblano peppers, tender chicken, and creamy potatoes, blended into a velvety soup with a touch of cream and fresh cilantro garnish. Perfect for a cozy meal with a moderate kick from red pepper flakes.
- 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 & 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
Proteins & Dairy
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
- 1 cup Heavy Cream
- 1/4 cup Unsalted Butter
Pantry & Spices
- 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
Instructions
- Roast Poblanos: Preheat the oven to 450°F (232°C). Slice poblanos in half 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. Cool, peel skins, chop, and set aside.
- Sauté Vegetables and Spices: In a large stock pot, melt butter over medium heat. Add diced onion, celery, and potatoes; cook 9-10 minutes until softened and translucent. Stir in garlic, cumin, red pepper flakes, salt, and black pepper; sauté for 1 more minute to release aromas.
- Add Broth and Poblanos: Pour in chicken broth and add the chopped roasted poblano peppers. Stir well and bring mixture to a boil to blend flavors.
- Cook Chicken: Add chicken breast chunks to the boiling broth. Reduce heat to simmer, cover, and cook about 10 minutes until chicken is cooked through. Remove chicken, let rest, then chop or shred.
- Blend Soup: Use an immersion blender directly in pot to blend soup to desired consistency—blend longer for smooth or gently for chunkier texture.
- Combine Chicken and Cream: Return the shredded chicken to the blended soup, stir in heavy cream, and simmer gently on low for 5 minutes to heat through.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh cilantro and optional toppings like tortilla strips, avocado slices, or cheese.
Notes
- For more heat, substitute jalapeño or serrano peppers for poblanos.
- Vegetarian option: Use vegetable broth and omit chicken or replace with chickpeas.
- For dairy-free, substitute butter with coconut oil and heavy cream with full-fat coconut milk or oat milk.
- To save time, use pre-cooked rotisserie chicken instead of raw breasts.
- Adjust red pepper flakes to your preferred spice level.
Keywords: roasted poblano soup, chicken soup, creamy poblano soup, Mexican soup, comforting soup recipe, easy dinner soup
