Name: Mouthwatering Roasted Poblano Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks; 1 tablespoon Olive Oil; 1/4 cup Unsalted Butter; 5 cups Lower-Sodium Chicken Broth; 1 cup Heavy Cream; 1 teaspoon Ground Cumin; 2 teaspoons Red Pepper Flakes; Kosher Salt and Black Pepper, to taste

Jump to Recipe

Introduction

This Mouthwatering Roasted Poblano Soup offers a perfect balance of smoky, spicy, and creamy flavors that warm the soul. It’s a hearty and comforting dish ideal for cozy dinners or entertaining guests. With tender chicken and velvety potatoes, this soup is both satisfying and easy to make.

A white speckled bowl filled with thick green curry soup, showing several layers: the base layer is a creamy, light green sauce with visible herbs and spices, floating pieces of white chicken chunks scattered throughout, and medium-sized chunks of pale yellow potato. Dark green leaves and chopped herbs mix with the ingredients, adding texture. On top, a small bunch of fresh green cilantro leaves sits at the center as garnish. The bowl is set on a white marbled textured surface with sprigs of cilantro around it and a silver spoon near the edge of the frame. 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 diced onions, celery, and baby gold potatoes, cooking until softened and translucent, about 9-10 minutes. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for an additional minute until fragrant.
Step 3: Pour in the lower-sodium chicken broth and add the chopped roasted poblano peppers. Stir well to combine and bring the mixture to a boil to let the flavors meld.
Step 4: Carefully add the chicken breast chunks to the boiling broth and reduce heat to a gentle simmer. Cover and cook until the chicken is fully cooked, about 10 minutes. Remove chicken from the pot, let it rest, then chop or shred into bite-sized pieces to be added back in later.
Step 5: Using an immersion blender, blend the soup directly in the pot until you reach your desired consistency. For a chunkier texture, blend gently to keep some potato and pepper pieces intact.
Step 6: Return the chopped or shredded chicken to the blended soup and stir to combine. Pour in the heavy cream and simmer gently on low heat just until heated through, about 5 minutes.
Step 7: Ladle the warm roasted poblano soup into bowls and garnish with fresh cilantro. Optional toppings like tortilla strips, avocado, or cheese add extra flavor and texture.

Tips & Variations

Roast the poblanos under a broiler if you don’t want to heat the oven to 450°F; just watch closely to avoid burning.
For a vegetarian version, substitute vegetable broth and omit the chicken, or add beans for protein.
Adjust the heat level by swapping poblanos for jalapeños or serrano peppers if you prefer more spice.
Use a stick blender for convenience, or carefully transfer soup in batches to a regular blender if needed.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

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 to prevent scorching. You can also freeze the soup for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

A top view of a bowl filled with creamy green soup, showing clear chunks of white chicken pieces mixed with small green herbs and darker green pepper pieces. The soup base is light green with many tiny green and black herb flakes throughout. Pieces of pale yellow potato or similar root vegetable are visible near the top. The soup is garnished with three bright green leaves of fresh cilantro placed in the center. The bowl is round with a speckled, light grey rim and sits on a white marbled surface, with a silver spoon partially visible to the right. 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 or vegan?

Yes, use vegetable broth instead of chicken broth and omit the chicken or replace it with beans or tofu. Substitute the butter and heavy cream with dairy-free alternatives like coconut oil and coconut milk to keep it vegan.

How can I tell when the poblano peppers are properly roasted?

They should have blistered, blackened skins that are easy to peel away once cooled. The peppers will be soft and smoky in flavor, adding depth to the soup.