Name: Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tablespoon Olive Oil (can substitute with canola or avocado oil); 3 medium Poblano Peppers (provides mild smokiness; consider jalapeño or serrano peppers for more heat); 1/4 cup Unsalted Butter (substitute with coconut oil for a dairy-free option); 1 medium White Onion, diced (yellow onion can be used as an 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 (substitute with garlic powder if fresh is unavailable); 1 teaspoon Ground Cumin (enhances earthy flavors; Moroccan spices can be alternative); 2 teaspoons Red Pepper Flakes (adjust to taste); Kosher Salt and Black Pepper (use sea salt as substitute if preferred); 5 cups Lower-Sodium Chicken Broth (vegetable broth can be used for a vegetarian version); 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (rotisserie chicken can be used for a quicker option); 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)

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Introduction

This mouthwatering roasted poblano soup is the ultimate comfort dish, combining smoky, creamy, and mildly spicy flavors. Perfect for chilly days, it features tender chicken and fresh vegetables in a rich broth that warms you from the inside out.

A close-up of a brown bowl filled with thick, creamy soup that has a light yellow-green color with visible herbs sprinkled throughout. Inside the soup, there are chunks of pale yellow potatoes and shredded pieces of white chicken. Dark green leaves and small pieces of herbs float on the surface, and a few fresh cilantro leaves sit in the center. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil (can substitute with canola or avocado oil)
3 medium poblano peppers (provides mild smokiness; consider jalapeño or serrano peppers for more heat)
1/4 cup unsalted butter (substitute with coconut oil for a dairy-free option)
1 medium white onion, diced (yellow onion can be used as an 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 (substitute with garlic powder if fresh is unavailable)
1 teaspoon ground cumin (enhances earthy flavors; Moroccan spices can be an alternative)
2 teaspoons red pepper flakes (adjust to taste)
Kosher salt and black pepper (use sea salt as a substitute if preferred)
5 cups lower-sodium chicken broth (vegetable broth can be used for a vegetarian version)
1 1/2 – 2 pounds boneless skinless chicken breasts, cut into chunks (use rotisserie chicken for a quicker option)
1 cup heavy cream (substitute with full-fat coconut milk or oat milk for a lighter option)
1/4 cup cilantro, minced (can replace with fresh parsley)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally, until the skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then peel off the skins, remove seeds, and chop roughly.
Step 2: In a large pot, heat olive oil and butter over medium heat. Add the diced onion, celery, and potatoes, cooking until softened, about 7-8 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and black pepper, cooking for another minute until fragrant.
Step 3: Add the chopped roasted poblanos and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender and the chicken is cooked through.
Step 4: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot if needed.
Step 5: Stir in the heavy cream and minced cilantro. Adjust seasoning with salt and pepper to taste. Warm through for a few minutes without boiling.
Step 6: Serve the soup hot, garnished with extra cilantro or a drizzle of cream if desired.

Tips & Variations

For a smoky depth, consider charring the poblanos over an open flame before roasting.
Swap the chicken for roasted chickpeas or tofu for a vegetarian twist.
Adjust the heat by using fewer red pepper flakes or milder peppers.
Add a squeeze of fresh lime juice before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with creamy green curry soup containing small yellow potato pieces and light beige chicken chunks scattered throughout, with dark green leafy herbs floating on top as garnish. The soup has a smooth texture with visible herbs and spices mixed in, creating green specks across the surface. The white bowl has a thin dark brown rim with a speckled texture, placed on a white marbled surface, with a few fresh green cilantro leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the butter with coconut oil and replace heavy cream with full-fat coconut milk or oat milk for a delicious dairy-free version.

How spicy is this soup?

The soup has a mild to moderate heat from roasted poblanos and red pepper flakes, but you can adjust the spiciness by choosing milder peppers or reducing the red pepper flakes according to your preference.