Description
This mouthwatering Roasted Poblano Soup delivers ultimate comfort with a smoky and mildly spicy flavor profile. Featuring roasted poblano peppers, tender chicken, and creamy potatoes, this hearty soup blends a savory base with fresh herbs and a touch of creaminess. Perfect for chilly days or anytime you crave a cozy, flavorful bowl of soup.
Ingredients
Scale
Soup Base
- 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
- 3 medium Poblano Peppers
- 1/4 cup Unsalted Butter (substitute with coconut oil for a dairy-free option)
- 1 medium White Onion, diced
- 1 cup Celery, diced
- 1 1/2 cups Baby Gold Potatoes, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper, to taste
- 5 cups Lower-Sodium Chicken Broth (vegetable broth can be used for vegetarian version)
Protein
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
Creaminess and Freshness
- 1 cup Heavy Cream (substitute with full-fat coconut milk or oat milk for lighter option)
- 1/4 cup Cilantro, minced
Instructions
- Prepare the Poblano Peppers: Roast the poblano peppers until the skin is blistered and charred. Once cooled, peel off the skin, remove seeds, and chop them into pieces for the soup base.
- Sauté Vegetables: In a large soup pot, heat the olive oil and butter over medium heat. Add diced onion, celery, and garlic, cooking until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Spices: Stir in the diced baby gold potatoes, ground cumin, red pepper flakes, salt, and black pepper, blending the flavors well with the vegetables.
- Incorporate Broth and Chicken: Pour in the lower-sodium chicken broth and add the chopped roasted poblanos. Bring the mixture to a simmer, then add the chicken breast chunks. Let it cook until chicken is no longer pink and potatoes are tender, about 20-25 minutes.
- Blend the Soup: Using an immersion blender or carefully transferring to a countertop blender in batches, blend the soup until smooth and creamy, leaving some texture if desired.
- Add Cream and Herbs: Stir in the heavy cream and minced cilantro, warming gently until heated through but not boiling to preserve creaminess and freshness.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, garnished with extra cilantro if preferred.
Notes
- For a vegetarian or vegan option, substitute chicken broth with vegetable broth and omit chicken or replace with plant-based protein.
- If you prefer a spicier soup, substitute some poblano peppers with jalapeño or serrano peppers.
- To make it dairy-free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
- Roasting the poblanos enhances their smoky flavor and adds depth to the soup.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: roasted poblano soup, chicken poblano soup, creamy poblano soup, Mexican soup recipe, comfort soup, healthy chicken soup, spicy roasted pepper soup
