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: Roast the poblano peppers under a broiler or over an open flame until the skins are charred and blistered. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and chop the peppers.

Step 2: In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery, and garlic. Cook until softened, about 5 minutes.

Step 3: Stir in ground cumin, red pepper flakes, salt, and black pepper. Add the diced potatoes and chopped roasted poblanos. Cook for another 3 minutes, allowing spices to bloom.

Step 4: Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes.

Step 5: Add the chicken chunks to the pot and simmer until the chicken is cooked through, about 10 minutes.

Step 6: Use an immersion blender to partially blend the soup, leaving some texture, or transfer half of the soup to a blender and puree before returning it to the pot.

Step 7: Stir in the heavy cream and chopped cilantro. Adjust seasoning with salt and pepper to taste. Heat gently until warm but not boiling.

Step 8: Serve hot, garnished with extra cilantro if desired.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or add cooked beans for protein.

Adjust the level of heat by choosing milder or hotter peppers according to preference.

Use rotisserie chicken to save time while still enjoying homemade flavor.

For a dairy-free soup, replace butter and heavy cream with coconut oil and full-fat coconut milk.

To add extra brightness, squeeze a bit of fresh lime juice just before serving.

FAQs

Can I make this soup spicier?

Yes, use hotter peppers like jalapeños or serranos instead of poblanos, or increase the amount of red pepper flakes. Adjust gradually to suit your heat tolerance.

Is it possible to make this soup vegan?

Absolutely. Use vegetable broth instead of chicken broth, replace the butter with coconut oil, omit the chicken or add plant-based protein like beans, and substitute the heavy cream with coconut or oat milk for a creamy vegan soup.