Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe
This comforting Roasted Poblano Soup features smoky roasted poblano peppers, tender chicken, and creamy potatoes blended into a rich, flavorful bowl. It’s a perfect meal for chilly days, offering a balanced blend of smokiness, spice, and creaminess with fresh cilantro garnish for brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Vegetables and Herbs
- 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
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
Liquids and Fats
- 1 tablespoon Olive Oil
- 1/4 cup Unsalted Butter
- 5 cups Lower-Sodium Chicken Broth
- 1 cup Heavy Cream
Spices and Seasonings
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper to taste
Instructions
- Roast the Peppers: Preheat the oven to 450°F (232°C). Slice poblano peppers 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 off skins, chop, and set aside.
- Sauté Aromatics and Vegetables: In a large stock pot, melt unsalted butter over medium heat. Add diced onions, celery, and diced baby gold potatoes. Cook for 9-10 minutes until softened and translucent. Stir in garlic, ground cumin, red pepper flakes, salt, and pepper, cooking an additional minute until fragrant.
- Add Broth and Peppers: Pour in the lower-sodium chicken broth. Add the chopped roasted poblanos, stir to combine, and bring to a boil to meld flavors.
- Cook the Chicken: Add chicken breast chunks to the boiling soup. Reduce heat to a gentle simmer, cover, and cook for about 10 minutes until chicken is fully cooked. Remove chicken, allow to rest, then chop or shred into bite-sized pieces.
- Blend the Soup: Use an immersion blender to blend the soup directly in the pot to desired texture. For chunkier soup, blend gently to leave some potato and pepper pieces intact.
- Combine and Finish: Return chopped or shredded chicken to the soup. Pour in heavy cream and simmer on low heat for about 5 minutes until heated through.
- Serve: Ladle soup into bowls, garnish with fresh cilantro and optional toppings like tortilla strips, avocado slices, or cheese.
Notes
- For more heat, substitute serrano or jalapeño peppers for poblanos.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute coconut oil for butter to make this dairy-free.
- Rotisserie chicken can be used for a faster preparation.
- Adjust red pepper flakes to control spice level.
- Peeling the poblanos ensures a smoother, less bitter soup.
- Garlic powder can replace fresh garlic in a pinch.
Keywords: Roasted Poblano Soup, Chicken Poblano Soup, Comfort Soup, Creamy Poblano Soup, Easy Mexican Soup
