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Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe

5 from 64 reviews

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.

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 1/22 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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