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Mouthwatering Roasted Poblano Soup Recipe

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4.7 from 24 reviews

A flavorful and creamy roasted poblano soup combining smokiness from poblano peppers with tender chicken and a touch of cream for richness. This comforting soup balances mild heat and earthy spices, perfect as a hearty lunch or dinner option.

Ingredients

Soup Base

  • 1 tablespoon Olive Oil
  • 3 medium Poblano Peppers
  • 1/4 cup Unsalted Butter
  • 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

Protein

  • 2 pounds Boneless Skinless Chicken Breasts, cut into chunks

Creaminess and Freshness

  • 1 cup Heavy Cream
  • 1/4 cup Cilantro, minced

Instructions

  1. Prepare Peppers: Roast the poblano peppers until the skins are charred and blistered. Let them cool, then peel off the skins, remove seeds, and roughly chop.
  2. Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, celery, and garlic; sauté until softened and fragrant, about 5-7 minutes.
  3. Add Potatoes and Spices: Stir in diced baby gold potatoes, ground cumin, red pepper flakes, salt, and black pepper. Cook for 2 minutes to toast the spices.
  4. Add Peppers and Broth: Add the chopped roasted poblano peppers and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  5. Cook Chicken: Add the chicken chunks to the simmering soup and cook until the chicken is fully cooked through, about 10-15 minutes. Remove chicken pieces and shred or chop them finely.
  6. Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer portions to a blender and purée, then return to pot.
  7. Add Chicken and Cream: Stir the shredded chicken back into the soup, then add heavy cream. Heat gently without boiling to combine flavors.
  8. Finish with Cilantro: Stir in the minced cilantro just before serving for freshness and garnish the soup as desired.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or add chickpeas for protein.
  • If fresh poblano peppers are unavailable, use jarred roasted green chilies as a substitute.
  • To make the soup dairy-free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
  • Adjust red pepper flakes based on your preferred spice level.
  • Use rotisserie chicken for a quicker preparation, adding it near the end without cooking raw chicken.

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