Name: Roasted Poblano Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 medium poblano peppers – halved and seeds removed; 1-2 Tablespoons olive oil; 1/4 cup unsalted butter; 1 medium white onion – chopped; 1 cup celery – chopped; 1 ½ cups baby gold potatoes – chopped; 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

Jump to Recipe

Introduction

This Roasted Poblano Soup is a comforting and flavorful dish that showcases smoky roasted poblanos paired with tender chicken and creamy textures. It’s perfect for a cozy dinner and easy enough for home cooks to prepare.

A large white bowl filled with creamy green soup containing tender chunks of cooked chicken, dark green leafy pieces, and small bits of herbs. The surface of the soup is sprinkled with coarse ground black pepper and red chili flakes, adding contrast to the smooth greenish-yellow creamy base. A silver spoon is partially submerged on the right side of the bowl. The bowl sits on a white marbled surface with a bunch of fresh green leaves near the top left and a green cloth napkin at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 Tablespoons olive oil
3 medium poblano peppers, halved and seeds removed
1/4 cup unsalted butter
1 medium white onion, chopped
1 cup celery, chopped
1 ½ cups baby gold potatoes, chopped
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

Step 1: Preheat the oven to 450°F. Arrange the poblano pepper halves skin side up on a large baking sheet. Drizzle with olive oil and roast for about 20 minutes until the skins are slightly charred. Remove and let cool, then peel off and discard the skins. Chop the roasted peppers and set aside.
Step 2: In a stock pot over medium heat, melt the butter. Add chopped onions, celery, and potatoes, cooking until they soften, about 9–10 minutes. Stir in garlic, ground cumin, red pepper flakes, salt, and black pepper, and cook for another minute to release the aromas.
Step 3: Pour in the chicken broth and add the chopped roasted poblanos. Bring the mixture to a boil.
Step 4: Add the chicken chunks to the pot. Reduce heat and simmer for approximately 10 minutes, or until the chicken reaches an internal temperature of 160°F. Remove the chicken with tongs and allow it to rest for 5 minutes before chopping or shredding.
Step 5: Use an immersion blender to blend the soup base (without the chicken) until mostly smooth, leaving some chunks for texture if preferred.
Step 6: Return the chopped or shredded chicken to the soup. Stir in the heavy cream and minced cilantro. Simmer on low until the soup is hot throughout.
Step 7: Serve the soup garnished with extra cilantro and freshly ground black pepper. Optional toppings like tortilla strips, avocado, or cheese can be added for extra flavor and texture.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Roast the poblanos over an open flame if possible for an even smokier flavor.
Add a squeeze of lime juice before serving to brighten the soup’s flavors.
Use Greek yogurt as a lighter substitute for heavy cream if desired.
If you prefer a spicier soup, increase the red pepper flakes gradually to your taste.

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 to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large round pot filled with a creamy light yellow soup with visible small green herb pieces all over the surface. In the middle, there is a heap of chopped white chicken pieces sprinkled with black pepper and red pepper flakes. Fresh green cilantro leaves are scattered on top and around the chicken. A black spoon rests inside the pot, partly under the chicken pieces. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup actually tastes better the next day as the flavors meld. Just keep the cream and cilantro separate until reheating to maintain freshness.

Is this soup spicy?

The red pepper flakes add a mild heat that can be adjusted or omitted depending on your preference. Roasting the poblanos also brings a smoky sweetness that balances the spice well.