Mouthwatering Roasted Poblano Soup Recipe
This Mouthwatering Roasted Poblano Soup combines smoky roasted poblano peppers with tender chicken, creamy potatoes, and a blend of flavorful spices to create a comforting and hearty soup perfect for any season. The soup is richly textured yet lightened by the addition of heavy cream, making it a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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 Poblanos: Preheat the oven to 450°F (232°C). Slice the poblano peppers lengthwise and drizzle them with olive oil. Arrange them cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes, until skins are charred and blistered. Remove from oven, cool, peel off skins, chop, and set aside.
- Sauté Vegetables: In a large stock pot, melt the unsalted butter over medium heat. Add diced onions, celery, and baby gold potatoes. Cook for 9-10 minutes until softened and translucent. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper; sauté for another minute until fragrant.
- Add Broth and Poblanos: Pour in the lower-sodium chicken broth and add the chopped roasted poblano peppers. Stir to combine and bring the soup to a boil, allowing the flavors to meld.
- Cook 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 from the pot and let it rest. Chop or shred into bite-sized pieces.
- Blend Soup: Use an immersion blender to blend the soup in the pot until reaching your preferred consistency. For a chunkier soup, blend gently to leave some pieces intact.
- Combine Chicken and Cream: Return chopped or shredded chicken to the soup. Pour in the heavy cream and simmer gently over low heat for about 5 minutes until heated through.
- Serve: Ladle the warm soup into bowls and garnish with fresh cilantro. Optional toppings include tortilla strips, avocado slices, or cheese for added flavor and texture.
Notes
- For a spicier soup, substitute poblanos with jalapeño or serrano peppers.
- Use vegetable broth and coconut oil to make the recipe vegetarian or dairy-free.
- Rotisserie chicken can be used for a quicker version of the recipe.
- Peeling the roasted peppers is important to avoid bitterness in the soup.
- Immersion blender allows control over soup texture—blend fully for smooth or lightly for chunky soup.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to maintain creaminess.
Keywords: Roasted Poblano Soup, Chicken Soup, Creamy Poblano Soup, Mexican Soup, Comfort Food
