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Mouthwatering Roasted Poblano Soup Recipe

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5 from 15 reviews

This mouthwatering Roasted Poblano Soup is a flavorful and creamy dish featuring smoky roasted poblano peppers, tender chicken, and a blend of aromatic vegetables and spices. It's perfect for a comforting lunch or dinner and can be customized to suit dietary preferences.

Ingredients

For the Soup Base

  • 1 tablespoon Olive Oil
  • 3 medium Poblano Peppers
  • 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 and Black Pepper, to taste
  • 5 cups Lower-Sodium Chicken Broth

For the Protein

  • 2 pounds Boneless Skinless Chicken Breasts, cut into chunks

For Creaminess and Freshness

  • 1 cup Heavy Cream
  • 1/4 cup Cilantro, minced

Instructions

  1. Roast the Poblanos. Preheat your oven to 450 degrees Fahrenheit. Place the poblano peppers on a baking sheet and roast them for 20 minutes, turning occasionally until the skin is charred and blistered. Once done, transfer them to a bowl and cover with plastic wrap for 10 minutes to steam, making the skin easier to remove. Peel off the charred skin, remove seeds, and chop the peppers.
  2. Sauté Vegetables. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced white onion, celery, and garlic, cooking until softened and fragrant, about 5 minutes.
  3. Add Potatoes and Spices. Stir in the diced baby gold potatoes, ground cumin, red pepper flakes, salt, and black pepper. Cook for another 2 minutes to allow spices to bloom.
  4. Add Broth and Chicken. Pour in the chicken broth and bring the mixture to a boil. Add the chicken breast chunks to the pot, reduce heat to a simmer, and cook for 20-25 minutes until the chicken is cooked through and potatoes are tender.
  5. Blend the Soup. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
  6. Incorporate Roasted Poblanos and Cream. Stir in the chopped roasted poblano peppers and heavy cream. Heat gently for 5 minutes to meld flavors without boiling.
  7. Adjust Seasonings and Serve. Taste and adjust salt, pepper, or spice level as needed. Garnish with minced cilantro and serve warm.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or add plant-based protein.
  • Substitute heavy cream with full-fat coconut milk for a dairy-free alternative.
  • Adjust red pepper flakes carefully to control the heat level of the soup.
  • Roasting poblano peppers adds essential smoky flavor but can be substituted with canned roasted poblanos in a pinch.
  • Use rotisserie chicken to save cooking time.
  • Use Yukon gold or russet potatoes if baby gold potatoes are unavailable.

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