Description
This Roasted Poblano Soup is a comforting and flavorful dish featuring smoky roasted poblano peppers, tender chicken, and creamy potatoes, all simmered to perfection and finished with a touch of heavy cream and fresh cilantro. Perfect for cozy dinners, it delivers a delightful balance of warmth, mild heat, and rich textures.
Ingredients
Vegetables & 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 & Fats
- 1 tablespoon Olive Oil
- 1/4 cup Unsalted Butter
- 5 cups Lower-Sodium Chicken Broth
- 1 cup Heavy Cream
Spices & Seasonings
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper, to taste
Instructions
- Roast Poblano Peppers: Preheat the oven to 450°F (232°C). Slice the poblano peppers in half lengthwise, drizzle with olive oil, and arrange cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until skins are charred and blistered. Remove, 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, sautéing for another minute until fragrant.
- Add Broth and Poblanos: Pour in the lower-sodium chicken broth, then add the chopped roasted poblanos. Stir well and bring to a boil to combine flavors.
- Cook Chicken: Add the chicken breast chunks to the boiling broth, reduce heat to a gentle simmer, cover, and cook for about 10 minutes until the chicken is cooked through. Remove chicken, let rest, then chop or shred into bite-sized pieces.
- Blend Soup: Use an immersion blender to blend the soup directly in the pot to your desired consistency—blend thoroughly for smooth or gently for chunkier texture.
- Combine Chicken and Cream: Return the chopped or shredded chicken to the blended soup. Pour in the heavy cream and simmer gently on low heat for about 5 minutes until heated through.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Add optional toppings such as tortilla strips, avocado slices, or cheese if desired.
Notes
- Substitute olive oil with canola or avocado oil for roasting poblanos.
- For more heat, replace poblanos with jalapeño or serrano peppers.
- Use coconut oil instead of butter to make the recipe dairy-free.
- Yellow onion or leeks can be used instead of white onion and celery respectively.
- Replace chicken broth with vegetable broth and omit chicken for a vegetarian version.
- Heavy cream can be substituted with full-fat coconut milk or oat milk for a lighter or dairy-free option.
- Adjust red pepper flakes to taste according to preferred spice level.
- Ensure to peel the roasted poblanos well for a smooth soup texture.
