Introduction

This Roasted Poblano Soup delivers comforting warmth with a mild smoky flavor that’s perfect for any day. Creamy and hearty, it’s a satisfying meal that’s easy to prepare and sure to impress.

A black bowl filled with green creamy soup sits on a white marbled surface, showing chunks of yellow potatoes and shredded white chicken mixed with dark green herbs and diced green vegetables. The soup is speckled with black pepper and seasoning, and a fresh green cilantro leaf is placed on top in the center for garnish. 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. Once roasted, remove from the oven, let 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 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 and bring the mixture to a boil, allowing the flavors to meld.
Step 4: Carefully add the chicken breast chunks into the boiling broth and reduce the heat to a gentle simmer. Cover and cook until the chicken is fully cooked through, about 10 minutes. Remove the chicken, let it rest, then chop or shred into bite-sized pieces.
Step 5: Using an immersion blender, blend the soup directly in the pot until reaching your desired consistency. For 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 until heated through, about 5 minutes.
Step 7: Ladle the warm soup into bowls and garnish with fresh cilantro. Add optional toppings like tortilla strips, avocado, or cheese if desired.

Tips & Variations

For extra heat, swap poblanos for jalapeño or serrano peppers.
Use rotisserie chicken to save time without sacrificing flavor.
Substitute heavy cream with coconut milk for a dairy-free version.
Add tortilla strips or diced avocado as toppings for added texture.

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. You can freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A dark bowl filled with creamy, light green soup that has a smooth texture and small black specks on top. Inside the soup are visible small chunks of yellow potatoes, green zucchini pieces, and shredded pale chicken, all evenly distributed. A fresh bunch of bright green cilantro leaves is placed in the center as garnish. The bowl is set on a white marbled surface with a few scattered cilantro leaves around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply replace the chicken broth with vegetable broth and omit the chicken or substitute it with cooked beans or tofu for protein.

How can I make this soup spicier or milder?

To increase spiciness, add more red pepper flakes or use hotter peppers like serranos. For a milder version, reduce or omit the red pepper flakes and select milder poblanos or bell peppers instead.