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Mouthwatering Roasted Poblano Soup Recipe

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4.4 from 137 reviews

This Mouthwatering Roasted Poblano Soup is a rich and creamy Mexican-inspired dish featuring smoky roasted poblano peppers, tender chicken breast, and a blend of aromatic vegetables and spices. Perfect for a comforting meal, this stovetop soup balances mild heat with creamy freshness, making it ideal for cooler days or whenever you crave a flavorful bowl of warmth.

Ingredients

For the Soup Base

  • 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
  • 3 medium Poblano Peppers (provides mild smokiness; jalapeño or serrano peppers for more heat)
  • 1/4 cup Unsalted Butter (substitute with coconut oil for dairy-free option)
  • 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 (substitute with Yukon gold or russet potatoes)
  • 3 cloves Garlic, minced (garlic powder if fresh unavailable)
  • 1 teaspoon Ground Cumin (enhances earthy flavors; Moroccan spices as alternative)
  • 2 teaspoons Red Pepper Flakes (adjust to taste)
  • Kosher Salt and Black Pepper (or sea salt)
  • 5 cups Lower-Sodium Chicken Broth (vegetable broth for vegetarian version)

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 (substitute with full-fat coconut milk or oat milk for lighter option)
  • 1/4 cup Cilantro, minced (can replace with fresh parsley)

Instructions

  1. Roast the Poblanos: Begin by roasting the poblano peppers to bring out their smoky flavor. Char them over an open flame or under a broiler until the skin is blackened. Place the peppers in a sealed bowl or plastic bag to steam for 10 minutes, which loosens the skin. Peel off the skins, remove the seeds, and chop the peppers finely.
  2. Sauté Vegetables: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the diced white onion, celery, and potatoes. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and black pepper. Cook for an additional minute until fragrant.
  3. Add Roasted Poblanos and Broth: Stir the chopped roasted poblanos into the pot. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low and cook until the potatoes are tender, approximately 15 minutes.
  4. Cook the Chicken: Add the chicken breast chunks directly into the simmering soup. Continue cooking for 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken pieces from the pot, shred or chop them, then return the meat to the soup.
  5. Add Cream and Cilantro: Stir in the heavy cream and minced cilantro. Heat gently without allowing the soup to boil, to prevent curdling. Taste and adjust seasoning with additional salt and pepper to your preference.
  6. Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve hot alongside crusty bread or a fresh side salad for a complete meal.

Notes

  • To increase spiciness, substitute poblanos with jalapeño or serrano peppers.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken or use plant-based protein.
  • Use full-fat coconut milk as a dairy-free alternative to heavy cream, keeping the soup creamy yet lighter.
  • Rotisserie chicken can be used to reduce cooking time.
  • To peel poblanos more easily, steaming them in a sealed container after roasting is critical.
  • Adjust red pepper flakes according to your heat preference.

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