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Roasted Poblano Soup Recipe

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★★★★★

4.9 from 150 reviews

This Roasted Poblano Soup combines the smoky flavor of oven-roasted poblano peppers with tender chicken, creamy potatoes, and a blend of warming spices. The soup is made by roasting the peppers, sautéing aromatics and veggies, simmering chicken in broth for depth, then blending part of the soup to achieve a creamy yet textured consistency. Finished with heavy cream and fresh cilantro, it’s a comforting and satisfying dish perfect for chilly days.

Ingredients

Scale

Roasted Poblanos

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

Soup Base

  • 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

Protein and Finish

  • 1 ½ – 2 pounds boneless, skinless chicken breasts – cut into chunks
  • 1 cup heavy cream
  • 1/4 cup cilantro – minced

Instructions

  1. Roast poblanos: Preheat the oven to 450°F. Slice the poblano peppers in half and place them skin side up on a large baking sheet. Drizzle with olive oil and roast for about 20 minutes until slightly charred. Remove from the oven, let cool slightly, then peel off and discard the skins. Chop the peppers and set aside.
  2. Sauté veggies: Heat a stock pot over medium heat. Add the butter, then the chopped onions, celery, and potatoes. Cook for about 9-10 minutes until the vegetables begin to soften. Add the minced garlic, ground cumin, red pepper flakes, salt, and pepper. Continue cooking for another minute to release the flavors.
  3. Add broth: Pour in the chicken broth along with the chopped roasted poblano peppers. Bring the mixture to a boil to combine all the flavors.
  4. Add chicken: Add the chicken chunks to the boiling soup. Reduce the heat to a simmer and cook for around 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.
  5. Blend: Using an immersion blender, blend the soup (excluding the chicken) briefly to reach a slightly creamy texture while leaving some vegetable chunks for texture.
  6. Add chicken and cream: Return the shredded or chopped chicken to the pot. Stir in the minced cilantro and heavy cream. Simmer gently over low heat for a few minutes until the soup is hot throughout.
  7. Serve: Ladle the soup into bowls and garnish with extra cilantro and freshly ground black pepper. Optional garnishes include tortilla strips, avocado, or cheese to enhance flavor and texture.

Notes

  • Roasting the poblano peppers enhances their smoky flavor and adds depth to the soup.
  • If you prefer a spicier kick, increase the red pepper flakes slightly or add a dash of cayenne.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
  • Use an immersion blender carefully to avoid over-blending; a bit of chunkiness adds pleasing texture.

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

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