Print

Roasted Poblano Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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