Description
This Mouthwatering Roasted Poblano Soup is the perfect cozy comfort meal for chilly nights, blending smoky roasted poblanos with creamy potatoes, tender chicken, and aromatic spices. Rich yet light, it features a smooth texture and fresh cilantro garnish, making it a delightful bowl of flavorful warmth.
Ingredients
Scale
Vegetables & Aromatics
- 3 medium Poblano Peppers (roasted)
- 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)
Liquids & Fats
- 1 tablespoon Olive Oil (for sautéing; can substitute with canola or avocado oil)
- 1/4 cup Unsalted Butter (or coconut oil for dairy-free)
- 5 cups Lower-Sodium Chicken Broth (or vegetable broth for vegetarian)
- 1 cup Heavy Cream (or coconut milk for lighter option)
Protein
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (cut into chunks; rotisserie chicken optional)
Spices & Seasonings
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt (to taste)
- Black Pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to get ready for roasting the poblano peppers, which will bring out their smoky flavor and charred texture.
- Roast Poblanos: Slice the poblanos in half, drizzle with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until the skins are blistered and slightly charred.
- Prepare Roasted Poblanos: Allow the peppers to cool briefly, then peel off the skins gently and chop into bite-sized pieces. Set these aside to add later to the soup.
- Sauté Vegetables: In a large stock pot over medium heat, melt the unsalted butter. Add diced onions, celery, and baby gold potatoes. Cook and stir occasionally until the vegetables soften, approximately 9-10 minutes. Stir in minced garlic, ground cumin, red pepper flakes, salt, and black pepper to build layers of flavor.
- Add Broth and Poblanos: Pour in the lower-sodium chicken broth and add the chopped roasted poblanos to the pot. Stir thoroughly and bring the mixture to a gentle boil, blending the flavors together.
- Cook Chicken: Add the chicken breast chunks to the pot, reduce heat to a simmer, then cover and cook for about 10 minutes, or until the chicken is fully tender. Remove chicken pieces and let cool before chopping into bite-sized pieces.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup to your desired texture—whether smooth and creamy or leaving some chunks for added texture.
- Finish Soup: Return the chopped chicken back to the pot. Stir in one cup of heavy cream and simmer on low heat for an additional 5 minutes until everything is heated through and flavors meld beautifully.
- Serve: Ladle warm soup into bowls, garnish with fresh minced cilantro. Optionally top with tortilla strips or slices of avocado for extra flavor and texture enhancement.
Notes
- To make the dish vegetarian, substitute chicken broth with vegetable broth and omit the chicken. For vegan, replace butter with coconut oil and heavy cream with coconut milk.
- Adjust red pepper flakes according to your preferred spice level. Start with less if you prefer mild heat.
- Using rotisserie chicken can speed up preparation without sacrificing flavor.
- Peeling the roasted poblanos can be easier if you place them in a sealed plastic bag for several minutes to steam, loosening the skins.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a thicker soup, reduce the broth or add more potatoes. For thinner, add extra broth or water as needed.
