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Mouthwatering Roasted Poblano Soup for Ultimate Comfort Recipe

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★★★★★

4.5 from 122 reviews

This Mouthwatering Roasted Poblano Soup is the ultimate comfort food featuring smoky poblano peppers blended with tender chicken and creamy potatoes. Perfectly spiced with cumin and red pepper flakes, this hearty soup delivers a rich and creamy texture balanced with fresh cilantro. It’s an ideal meal for cooler days or when craving something warm and satisfying.

Ingredients

Scale

For the Soup Base

  • 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)

For the Protein

  • 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (rotisserie chicken can be used for a 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. Prepare the Poblanos: Roast the poblano peppers under a broiler or on a hot pan until charred on all sides. Place them in a sealed container or plastic bag to steam, then peel off the skins, remove seeds, and chop them roughly.
  2. Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add diced white onion, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.
  3. Add Potatoes and Spices: Stir in diced baby gold potatoes, ground cumin, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes to let the spices bloom.
  4. Add Broth and Chicken: Pour in the lower-sodium chicken broth and bring to a simmer. Add chunks of boneless skinless chicken breasts. Cook for 20-25 minutes or until potatoes are tender and chicken is cooked through.
  5. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy, or transfer portions carefully to a blender and process, then return to the pot.
  6. Add Cream and Poblano: Stir in the roasted poblano peppers and heavy cream. Warm the soup gently without boiling to prevent curdling, about 5 minutes.
  7. Finish and Serve: Adjust seasoning with salt and black pepper to taste. Stir in minced cilantro just before serving for freshness and garnish.

Notes

  • Roasting the poblano peppers adds a smoky depth; alternatively, grill them for similar flavor.
  • For a vegetarian version, replace chicken with mushrooms or chickpeas and use vegetable broth.
  • Use rotisserie chicken to reduce cooking time.
  • To make this dairy-free, substitute butter with coconut oil and heavy cream with coconut or oat milk.
  • Adjust red pepper flakes to control heat level.

Keywords: Roasted Poblano Soup, Chicken Poblano Soup, Creamy Mexican Soup, Comfort Food Soup, Spicy Poblano Soup

Find it online: https://bakedbylisa.com/mouthwatering-roasted-poblano-soup-for-ultimate-comfort-recipe/