Description
This Roasted Poblano Soup features a creamy, mildly spicy blend of roasted poblano peppers, tender chicken, and baby gold potatoes. Perfect for chilly evenings, it delivers rich Mexican-inspired flavors with a comforting texture that warms you inside out.
Ingredients
For the Soup Base
- 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
- 3 medium Poblano Peppers (for mild smokiness; jalapeño or serrano can add more heat)
- 1/4 cup Unsalted Butter (substitute with coconut oil for dairy-free)
- 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 (Yukon gold or russet potatoes as substitute)
- 3 cloves Garlic, minced (or garlic powder if fresh unavailable)
- 1 teaspoon Ground Cumin (Moroccan spices as alternative)
- 2 teaspoons Red Pepper Flakes (adjust to taste)
- Kosher Salt and Black Pepper (sea salt can be used)
- 5 cups Lower-Sodium Chicken Broth (vegetable broth for vegetarian)
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 (full-fat coconut milk or oat milk as lighter substitute)
- 1/4 cup Cilantro, minced (fresh parsley as alternative)
Instructions
- Roast the Poblano Peppers: Preheat the oven to 450°F (232°C). Slice the poblano peppers lengthwise and drizzle with olive oil. Place cut-side down on a parchment-lined baking sheet and roast for about 20 minutes until skins are charred and blistered. Cool, peel off skins, chop, and set aside.
- Sauté Aromatics and Vegetables: In a large stock pot, melt unsalted butter over medium heat. Add diced onions, celery, and baby gold potatoes, and cook for 9-10 minutes until softened and translucent. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper; sauté for another minute until fragrant.
- Add Broth and Roasted Poblanos: Pour in chicken broth, add chopped roasted poblanos, stir to combine. Bring to a boil allowing flavors to meld.
- Cook Chicken: Add chicken breast chunks to boiling broth. Reduce heat to simmer, cover, and cook about 10 minutes until chicken is fully cooked. Remove chicken, let rest, then chop or shred for later use.
- Blend the Soup: Use an immersion blender directly in the pot to blend soup to desired consistency. Blend lightly for chunky texture retaining potato and pepper bits or more thoroughly for smoothness.
- Add Chicken and Cream: Return shredded chicken to soup, stir to combine. Pour in heavy cream and simmer gently on low heat for 5 minutes until heated through.
- Serve and Garnish: Ladle soup into bowls. Garnish with fresh cilantro and optional toppings such as tortilla strips, avocado slices, or cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For longer storage, cool completely and freeze up to 3 months.
- Adjust red pepper flakes for desired spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with tofu or beans.
- Use coconut oil and non-dairy cream alternatives for a dairy-free adaptation.
