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Mouthwatering Roasted Poblano Soup Recipe

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4.6 from 58 reviews

This Mouthwatering Roasted Poblano Soup is a comforting Mexican-inspired dish featuring smoky roasted poblanos, tender chicken, and creamy potatoes. Perfectly spiced with cumin and red pepper flakes, it’s a hearty and flavorful soup ideal for any season.

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. You can char them over an open flame or under a broiler until the skin is blackened. Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds, and chop the peppers.
  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, cooking until vegetables soften and onions are translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and pepper, cooking for another minute until fragrant.
  3. Add Roasted Poblanos and Broth: Stir the chopped roasted poblanos into the pot and pour in the chicken broth. Bring the mixture to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
  4. Cook the Chicken: Add the chicken breast chunks directly into the simmering soup. Cook for 15-20 minutes or until the chicken is cooked through and tender. Remove the chicken, shred or chop, and return it to the pot.
  5. Add Cream and Cilantro: Stir in the heavy cream and minced cilantro. Heat through gently without boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve hot with crusty bread or a side salad for a full meal.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
  • Use jalapeño or serrano peppers instead of poblanos for a spicier flavor.
  • To make the soup dairy-free, replace butter with coconut oil and heavy cream with full-fat coconut milk or oat milk.
  • Roasting the poblanos is essential for authentic smoky flavor—don’t skip this step.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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