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Roasted poblano soup with chicken, potatoes, vegetables, cream, and cilantro

Roasted Poblano Soup with Chicken, Potatoes and Cream

This Roasted Poblano Soup with Chicken, Potatoes and Cream is a creamy, hearty soup with smoky roasted poblano flavor and tender chicken and potatoes. It is a comforting choice for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • 1/4 cup unsalted butter
  • 1 medium white onion, diced
  • 1 cup celery, diced
  • 1 1/2 cups baby gold potatoes, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons red pepper flakes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 5 cups lower-sodium chicken broth
Chicken
  • 1 1/2 to 2 pounds (680 to 907 g) boneless, skinless chicken breasts, cut into chunks
Cream and Garnish
  • 1 cup heavy cream
  • 1/4 cup fresh cilantro, minced
Roasted Poblano Peppers
  • 3 medium poblano peppers

Method
 

Preparation
  1. Roast the poblano peppers over an open flame or in an oven until the skins are blackened. Transfer them to a bowl, cover with plastic wrap, and steam for 10 minutes.
  2. Remove and discard the skins and seeds from the roasted peppers, then chop the peppers.
Cooking
  1. Warm the olive oil and butter in a large pot over medium heat. Add the onion, celery, and garlic and cook for about 5 minutes, until softened.
  2. Add the potatoes, cumin, red pepper flakes, kosher salt, and black pepper. Stir until the vegetables are evenly coated with the seasonings.
  3. Add the chicken broth and chopped roasted poblanos. Bring the soup to a boil, then lower the heat and simmer for about 15 minutes, until the potatoes are tender.
  4. Add the chicken pieces and cook for about 10 minutes, until the chicken reaches an internal temperature of 165°F / 74°C.
  5. Stir in the heavy cream and warm the soup through. Taste and adjust the salt and black pepper as needed.
Serving
  1. Ladle the soup into bowls and finish each serving with minced fresh cilantro.

Notes

For a creamier texture, blend part of the soup with an immersion blender before stirring in the heavy cream.