This Roasted Poblano Soup has been a cozy anchor in my kitchen since the first chilly evening I roasted peppers and realized how transformative a bit of char can be. I discovered this combination while experimenting with pantry vegetables and a leftover rotisserie chicken; the poblano's mild smokiness paired with tender potatoes and rich cream made the whole house stop and breathe in the aroma. It quickly became the recipe I bring out when friends drop by with colds, when I want to impress a casual dinner guest, or when we crave a bowl that feels like a hug from the inside.

What makes this version special is the balance — the poblano provides just enough smoke without overpowering, the golden baby potatoes add body and silky texture once blended, and the chicken makes it grounding and satisfying. The finishing cilantro and optional crispy tortilla strips add freshness and crunch. I often double the batch so we can enjoy it all week, and I find that a squeeze of lime or a scattering of queso fresco elevates it into something celebratory. This is a go-to comfort dish that’s adaptable, pantry-friendly, and reliably delicious.

Ingredients

• Poblano Peppers (3 medium): Choose firm, glossy skins without soft spots. Poblanos provide a mild, smoky flavor; if you prefer more heat, use jalapeños or serranos. Roasting intensifies their flavor and peels away any bitterness.
• Olive Oil (1 tablespoon): A neutral extra-virgin or regular olive oil works well for roasting; canola or avocado oil are good substitutes if you need a higher smoke point.
• Unsalted Butter (1/4 cup): Adds depth and silkiness to the sauté; swap with coconut oil for dairy-free and subtly sweet notes.
• White Onion (1 medium, diced): Use white for a clean sweetness; yellow onion is a fine alternative. Sweat until translucent to build the aromatic base.
• Celery (1 cup, diced): Adds aromatic freshness and texture; you can use leeks for a sweeter, softer profile.
• Baby Gold Potatoes (1 1/2 cups, diced): These hold shape and blend to a creamy texture; Yukon Gold or russet potatoes can substitute — adjust cook time if using large russets.
• Garlic (3 cloves, minced): Fresh garlic brings brightness; if unavailable, use 1/2 teaspoon garlic powder but add toward the end of sautéing for best flavor.
• Ground Cumin (1 teaspoon) and Red Pepper Flakes (2 teaspoons): These build warm, earthy spice and gentle heat — reduce red pepper flakes to taste if you prefer milder soup.
• Kosher Salt and Black Pepper: Season in stages, tasting as you go. Sea salt works fine if preferred.
• Lower-Sodium Chicken Broth (5 cups): Provides a clean savory base; use vegetable broth for a vegetarian version and add an umami boost like soy sauce or miso if desired.
• Boneless Skinless Chicken Breasts (1 1/2–2 pounds): Cut into chunks and simmered in the broth until tender. Use rotisserie chicken to save time, adding it near the end.
• Heavy Cream (1 cup): Gives the soup its luxurious finish; swap with full-fat coconut milk or a creamy oat milk for a lighter or dairy-free option.
• Cilantro (1/4 cup, minced): Adds a fresh, citrusy finish; if cilantro isn't your thing, parsley brightens the soup without altering texture.

Instructions

Roast the Poblanos: Preheat the oven to 450°F. Slice the poblanos lengthwise, remove ribs and seeds if you want less heat, and brush them with 1 tablespoon olive oil. Arrange cut-side down on a parchment-lined baking sheet and roast for about 20 minutes until skins are blistered and charred. Let cool in a bowl covered with plastic to steam — this loosens the skins for easy peeling. Peel, chop, and set aside. Build the Aromatic Base: In a large stock pot over medium heat, melt 1/4 cup unsalted butter. Add the diced onion, celery, and baby gold potatoes and cook until softened and translucent, about 9–10 minutes. Stir frequently so the onion sweats rather than browns. This gentle cooking releases sugars and creates a balanced base. Add Spices and Broth: Stir in the minced garlic, 1 teaspoon ground cumin, 2 teaspoons red pepper flakes (adjust to taste), and a generous pinch of kosher salt and black pepper. Sauté for about 1 minute until fragrant. Pour in 5 cups lower-sodium chicken broth, scraping any browned bits from the pot for extra flavor, then add the roasted poblano pieces. Bring to a boil to marry the flavors. Cook the Chicken: Carefully add the chicken breast chunks to the boiling broth. Reduce heat to a gentle simmer, cover, and cook until the chicken reaches an internal temperature of 165°F and is cooked through, about 8–12 minutes depending on chunk size. Remove the chicken and let it rest briefly before chopping or shredding into bite-sized pieces. Blend to Desired Consistency: Use an immersion blender to blend the soup directly in the pot until smooth or slightly chunky per your preference. If you like a silky texture, blend until completely smooth; for more body, pulse to leave small potato and pepper bits. Taste and adjust seasoning. Finish with Chicken and Cream: Return the chopped or shredded chicken to the blended soup. Stir in 1 cup heavy cream and lower the heat to a gentle simmer for about 5 minutes until warm and integrated. Finish with 1/4 cup minced cilantro and an additional pinch of salt if needed. Serve: Ladle into bowls and garnish as desired with tortilla strips, sliced avocado, extra cilantro, and a squeeze of lime. Serve hot and enjoy immediately.

Storage Tips

Cool the soup to room temperature before refrigerating. Store in airtight containers for up to 4 days. For freezing, portion into meal-sized containers leaving 1/2 inch headspace and freeze up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in a saucepan over low heat, stirring occasionally; add a splash of broth or a few tablespoons of cream if the texture has thickened. Avoid boiling after adding cream to prevent curdling.

Ingredient Substitutions

If you need to make dietary swaps, replace chicken broth with vegetable broth and use full-fat coconut milk instead of heavy cream for a dairy-free vegetarian version. Rotisserie chicken works well if you want to skip simmering raw chicken. Swap baby gold potatoes for Yukon Gold for similar creaminess or use sweet potato for a sweeter profile — note that sweet potatoes will change the color and add natural sweetness, so reduce red pepper flakes slightly.

Serving Suggestions

Serve bowls with crunchy tortilla strips, diced avocado, a sprinkle of queso fresco or shredded cheddar, and extra cilantro. A lime wedge on the side brightens flavors. Pair with a simple green salad or warm corn tortillas for a heartier meal. For a lighter supper, offer grilled shrimp on the side or a crisp cucumber salad to contrast the warm, creamy texture.

Cultural Background

Poblano peppers are native to Mexico and are celebrated for their mild heat and earthiness. They appear in classic dishes like chiles rellenos and mole and bring a smoky, slightly sweet character when roasted. This soup is a Mexican-American comfort adaptation that honors the pepper’s flavors while incorporating common American pantry ingredients like cream and potatoes, bridging traditional flavors with modern comfort cooking.

Seasonal Adaptations

In winter, make the soup richer by adding an extra 1/4 cup of cream and serving with warm cornbread. In summer, lighten it by using coconut milk and adding a bright corn and tomato salsa on top. During fall, stir in roasted corn or a pinch of smoked paprika for deeper, autumnal notes. The recipe is versatile for holidays or casual gatherings depending on garnishes and side dishes.

Meal Prep Tips

Make the roasted poblano base and broth up to 48 hours ahead — store poked in an airtight container. Cook the chicken separately and refrigerate it in a sealed container. On the day you plan to serve, blend the base, reheat with the chicken and cream, and finish with fresh cilantro and toppings. Portioned into mason jars, this makes excellent lunches for busy weeks.

Few things beat a steaming bowl of this soup when you want something comforting and flavorful. It’s approachable for cooks of all levels, endlessly adaptable, and reliably satisfying — give it a try, then make it your own with your favorite toppings and spice level.