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Mouthwatering Roasted Poblano Soup Recipe

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4.7 from 102 reviews

This mouthwatering Roasted Poblano Soup is a comforting Mexican-inspired dish featuring smoky roasted poblano peppers, tender chicken breast, and creamy potatoes, all simmered to perfection in a flavorful broth. Finished with fresh cilantro and a splash of cream, this soup is perfect for cozy dinners or entertaining guests with a touch of smoky heat and rich texture.

Ingredients

For the Soup Base

  • 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
  • 3 medium Poblano Peppers (provides mild smokiness; jalapeño or serrano peppers for more heat)
  • 1/4 cup Unsalted Butter (substitute with coconut oil for dairy-free option)
  • 1 medium White Onion, diced (yellow onion as 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 (garlic powder if fresh unavailable)
  • 1 teaspoon Ground Cumin (enhances earthy flavors; Moroccan spices as alternative)
  • 2 teaspoons Red Pepper Flakes (adjust to taste)
  • Kosher Salt and Black Pepper (or sea salt) to taste
  • 5 cups Lower-Sodium Chicken Broth (vegetable broth for vegetarian version)

For the Protein

  • 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (rotisserie chicken for quicker option)

For Creaminess and Freshness

  • 1 cup Heavy Cream (substitute with full-fat coconut milk or oat milk for lighter option)
  • 1/4 cup Cilantro, minced (can replace with fresh parsley)

Instructions

  1. Roast the Poblanos: Begin by roasting the poblano peppers to bring out their smoky flavor. Char them over an open flame or under a broiler until the skin is blackened. Place the peppers in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds, and chop them finely.
  2. Sauté Vegetables: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the diced white onion, celery, and potatoes, cooking until the vegetables soften and the onions become translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and pepper; cook for another minute until fragrant.
  3. Add Roasted Poblanos and Broth: Stir the chopped roasted poblanos into the pot and pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat and cook until the potatoes are tender, about 15 minutes.
  4. Cook the Chicken: Add the chicken breast chunks directly into the simmering soup. Cook for 15-20 minutes or until the chicken is cooked through and tender. Remove the chicken pieces, shred or chop them, and return to the pot.
  5. Add Cream and Cilantro: Stir in the heavy cream and minced cilantro. Heat through gently without boiling to avoid curdling the cream. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve hot with crusty bread or a side salad for a satisfying meal.

Notes

  • For a dairy-free option, substitute unsalted butter with coconut oil and heavy cream with full-fat coconut milk or oat milk.
  • Adjust the heat level by swapping poblano peppers with jalapeño or serrano peppers for more spiciness.
  • Vegetarian version: use vegetable broth instead of chicken broth and omit chicken or replace with plant-based protein.
  • Rotisserie chicken can be used to reduce cooking time; add directly shredded chicken after simmering the vegetables.
  • To peel roasted poblanos easily, steaming in a sealed environment is key to loosening the skins.
  • Serve with crusty bread or a fresh side salad to complete the meal.

Find it online: https://oliviabakes.com/mouthwatering-roasted-poblano-soup-recipe/