Roasted Poblano Soup Recipe

Introduction

Roasted Poblano Soup is a comforting and flavorful dish featuring smoky roasted peppers, tender chicken, and a creamy broth. It’s perfect for a cozy night in or when you crave a little spice with your comfort food.

Ingredients

• 1-2 Tablespoons olive oil
• 3 medium poblano peppers, halved and seeds removed
• 1/4 cup unsalted butter
• 1 medium white onion, diced
• 1 cup celery, diced
• 1 ½ cups baby gold potatoes, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 5 cups lower-sodium chicken broth
• 1 ½ – 2 pounds boneless, skinless chicken breasts, cut into chunks
• 1 cup heavy cream
• 1/4 cup cilantro, minced

Instructions

1. Step 1: Preheat the oven to 450 degrees F. Place the poblano peppers skin side up on a large baking sheet and drizzle with olive oil. Roast for 20 minutes until the skins are slightly charred. Remove and let cool, then peel off and discard the skins. Chop the peppers and set aside.
2. Step 2: Heat a stock pot over medium heat and melt the butter. Add the diced onion, celery, and potatoes. Cook for 9-10 minutes until softened. Stir in the garlic, ground cumin, red pepper flakes, salt, and pepper, and cook for another minute.
3. Step 3: Pour in the chicken broth and add the chopped roasted poblanos. Bring the mixture to a boil.
4. Step 4: Add the chicken chunks to the pot. Reduce heat and simmer for about 10 minutes, or until the chicken reaches an internal temperature of 160°F. Remove the chicken with tongs and let it rest for 5 minutes before shredding or chopping.
5. Step 5: Use an immersion blender to blend the soup (without the chicken) for about 30 seconds, leaving some texture if you prefer.
6. Step 6: Return the shredded or chopped chicken to the pot along with the heavy cream and minced cilantro. Stir and simmer on low until the soup is hot.
7. Step 7: Serve the soup garnished with extra cilantro and freshly ground black pepper. Optional toppings include tortilla strips, avocado, and cheese.

Tips & Variations

• For extra smoky flavor, you can char the poblanos directly on a gas burner before roasting.
• Substitute chicken with turkey or omit meat for a vegetarian version using vegetable broth.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The cream may separate slightly when reheated; whisking it in again will help restore the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred roasted poblanos instead of fresh?

Yes, you can substitute jarred roasted poblanos to save time. Just drain and chop them before adding to the soup.

Is this soup spicy?

This soup has a mild to moderate level of heat from the red pepper flakes and poblanos. You can adjust the spiciness by reducing or omitting the red pepper flakes and removing seeds from the peppers.

Roasted Poblano Soup Recipe

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5 from 60 reviews

This Roasted Poblano Soup is a comforting and creamy dish featuring smoky roasted poblano peppers blended with tender chicken, potatoes, and a touch of cream. The soup balances a mild heat from red pepper flakes and cumin with the rich flavors of butter and cilantro, making it perfect for a cozy meal any day.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Roasted Poblanos

• 1–2 Tablespoons olive oil
• 3 medium poblano peppers, halved and seeds removed

Vegetables and Seasonings

• 1/4 cup unsalted butter
• 1 medium white onion, diced
• 1 cup celery, diced
• 1 ½ cups baby gold potatoes, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

Broth and Protein

• 5 cups lower-sodium chicken broth
• 1 ½ – 2 pounds boneless, skinless chicken breasts, cut into chunks

Finishing Ingredients

• 1 cup heavy cream
• 1/4 cup cilantro, minced

Instructions

1. Roast Poblanos: Preheat the oven to 450°F. Place the halved poblanos skin side up on a baking sheet, drizzle with olive oil, and roast for about 20 minutes until slightly charred. Allow to cool slightly, then peel off the skins, chop the peppers, and set them aside.
2. Sauté Vegetables: Heat a stockpot over medium heat and melt the butter. Add diced onions, celery, and potatoes and cook for 9-10 minutes until they begin to soften. Stir in minced garlic, ground cumin, red pepper flakes, salt, and black pepper and cook for an additional minute to release the flavors.
3. Add Broth: Pour in the chicken broth along with the chopped roasted poblanos, bringing the mixture to a boil.
4. Add Chicken: Add the chicken pieces to the boiling soup, reduce heat to a simmer, and cook for about 10 minutes or until the chicken reaches an internal temperature of 160°F. Remove the chicken with tongs and let it rest for 5 minutes before chopping or shredding.
5. Blend Soup: Using an immersion blender, blend the soup (without the chicken) for about 30 seconds, leaving some chunks for texture if desired.
6. Add Chicken and Cream: Stir the shredded chicken back into the soup along with the minced cilantro and heavy cream. Simmer gently on low heat until the soup is hot and well combined.
7. Serve: Ladle the soup into bowls and garnish with additional cilantro and freshly ground black pepper. Optionally, top with tortilla strips, avocado slices, or cheese for added texture and flavor.

Notes

• Roasting poblanos adds a smoky depth to the soup; ensure to remove the skin as it can be tough when left on.
• Use lower-sodium chicken broth to better control the saltiness of the soup.
• Allow chicken to rest after cooking to keep it juicy before shredding.
• Immersion blender allows you to control the soup texture—blend more for a smoother soup or less for chunkier texture.
• Optional toppings like tortilla strips, avocado, and cheese enhance flavor and add crunch or creaminess.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: poblano soup, roasted poblano peppers, chicken poblano soup, creamy poblano soup, Mexican soup recipe