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Mouthwatering Roasted Poblano Soup

Mouthwatering Roasted Poblano Soup for Cozy Evenings

This mouthwatering roasted poblano soup is the perfect comforting dish to warm you on chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Can substitute with canola or avocado oil.
  • 3 medium Poblano Peppers Provides mild smokiness; for more heat, consider jalapeño or serrano peppers.
  • 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 if desired.
  • 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 tsp Ground Cumin Enhances earthy flavors; Moroccan spices can be an alternative.
  • 2 tsp Red Pepper Flakes Adds a spicy kick; adjust to taste.
  • Kosher Salt Used for seasoning; sea salt can be a substitute.
  • Black Pepper Used for seasoning.
  • 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 Diced; rotisserie chicken can be a quicker option.
For the Creamy Finish
  • 1 cup Heavy Cream Substitute with coconut milk or oat milk for a lighter option.
  • 1/4 cup Cilantro Minced; can replace with parsley if desired.

Equipment

  • Oven
  • large stock pot
  • baking sheet
  • immersion blender

Method
 

Step‑by‑Step Instructions for Mouthwatering Roasted Poblano Soup
  1. Preheat your oven to 450°F. Halve the poblano peppers and drizzle them with olive oil. Place cut-side down on a baking sheet and roast for 20 minutes until skins are charred. Allow to cool, peel skins, chop, and set aside.
  2. In a large stock pot, melt 1/4 cup of unsalted butter over medium heat. Add diced onion, celery, and baby gold potatoes, sauté for 9-10 minutes until softened. Stir in minced garlic, ground cumin, and red pepper flakes, season with kosher salt and black pepper, and cook for an additional minute.
  3. Pour in 5 cups of lower-sodium chicken broth and the chopped roasted poblano peppers. Increase heat to boil, allowing it to bubble for a couple of minutes.
  4. Introduce diced boneless skinless chicken breasts into the boiling broth. Cover and let it simmer for 10 minutes until chicken is cooked through. Remove chicken and let it rest before chopping.
  5. Blend the soup with an immersion blender until desired consistency is achieved. You can blend it smooth or leave chunks.
  6. Return the chopped chicken to the soup and stir in 1 cup of heavy cream. Heat through on low for about 5 minutes without boiling.
  7. Ladle into bowls and garnish with fresh cilantro. Optional toppings include crispy tortilla strips, avocado, or shredded cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Adjust red pepper flakes according to heat preference. For a dairy-free option, use coconut milk instead of cream.

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