This roasted poblano soup has been my go-to comfort bowl for cooler evenings and when I want something that feels both rustic and refined. I discovered this combination while cleaning out the garden one autumn and stumbling upon a stash of firm poblano peppers. The gentle smokiness of the roasted poblanos paired with soft baby gold potatoes and shredded chicken instantly felt like an answer to rainy-night cravings. It’s the kind of dish that fills the kitchen with a warm, savory aroma and makes the whole family bend toward the table.

I first made a version of this soup for a small dinner party and everyone asked for the recipe. What makes it special is the balance of textures: silky blended potatoes and peppers contrasted by tender chunks of chicken, and the brightness of fresh cilantro at the end. The soup is luscious without being heavy, thanks to the roasted peppers' smoky lift and a splash of heavy cream. Small touches — like gently blistering the skins for true smoky depth and not over-pureeing so some potato texture remains — make all the difference.

Ingredients

• Olive Oil (1 tablespoon): Use a good-quality extra-virgin olive oil for roasting — it adds a subtle fruity note. Canola or avocado oil work well if you prefer a neutral oil.
• Poblano Peppers (3 medium): Look for firm, glossy peppers. Roasting them develops a mild, smoky flavor — swap jalapeños or serranos if you want more heat, but reduce quantity to taste.
• Unsalted Butter (1/4 cup): Adds richness to the base. For dairy-free, substitute virgin coconut oil; it will lend a faint coconut character.
• White Onion (1 medium): Diced finely for sweetness and depth; yellow onion is a fine substitute and will caramelize slightly more.
• Celery (1 cup, diced): Provides aromatic backbone; leeks can be swapped in for a gentler allium note.
• Baby Gold Potatoes (1 1/2 cups, diced): Yukon golds or russets can be used; keep pieces roughly 1/2-inch so they cook evenly and blend to a creamy texture.
• Garlic (3 cloves, minced): Fresh garlic gives the best aroma; use 1/2 teaspoon garlic powder only if fresh isn’t available.
• Ground Cumin (1 teaspoon): Adds an earthy warmth — you can experiment with a pinch of smoked paprika for extra smokiness.
• Red Pepper Flakes (2 teaspoons): Adjust to taste; omit entirely for mild flavor.
• Kosher Salt & Black Pepper: Season gradually. I like Diamond Crystal kosher; use sea salt if preferred.
• Lower-Sodium Chicken Broth (5 cups): Keeps the soup well-balanced; substitute vegetable broth to make a vegetarian-friendly version.
• Boneless Skinless Chicken Breasts (1 1/2–2 pounds): Trimmed and cut into chunks — or use two cups of shredded rotisserie chicken to save time.
• Heavy Cream (1 cup): Finish the soup for silky texture; full-fat coconut milk or oat cream can be used for lighter or dairy-free changes.
• Cilantro (1/4 cup, minced): Adds freshness at the end; replace with parsley if cilantro isn’t your thing.

Instructions

Roast the Poblanos: Preheat the oven to 450°F. Slice the poblanos lengthwise, drizzle with 1 tablespoon olive oil, and arrange cut-side down on a parchment-lined sheet. Roast 18–22 minutes, until skins are blistered and slightly charred. Let cool in a covered bowl to steam — this loosens skins for easy peeling. Peel, remove seeds if desired, chop coarsely, and set aside. Sauté the Aromatics and Potatoes: In a large stockpot, melt 1/4 cup unsalted butter over medium heat. Add the diced onion, celery, and baby gold potatoes. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 9–10 minutes. The potatoes will begin to release starch, which helps thicken the base. Add Garlic and Spices: Stir in the minced garlic, 1 teaspoon ground cumin, 2 teaspoons red pepper flakes, 1 1/2 teaspoons kosher salt (adjust later), and 1/2 teaspoon freshly ground black pepper. Sauté for 1 minute until fragrant — careful not to burn the garlic. Build the Broth and Simmer: Pour in 5 cups lower-sodium chicken broth and bring to a simmer. Add the chopped roasted poblanos. Taste the broth for seasoning — the roasted peppers and spices should be balanced. Keep at a gentle boil long enough for flavors to marry. Cook the Chicken: Add the chicken breast chunks to the bubbling broth, reduce heat to a gentle simmer, cover, and cook until the chicken is cooked through — about 10 minutes, depending on chunk size. Remove the chicken and let it rest briefly before shredding or chopping into bite-sized pieces. Blend to Desired Consistency: Use an immersion blender to purée the soup directly in the pot. For a creamier texture, blend until smooth; for more rustic texture, pulse lightly to leave some potato and pepper bits. If using a countertop blender, work in batches and vent the lid slightly to avoid pressure buildup. Finish with Chicken and Cream: Return the chopped or shredded chicken to the pot. Stir in 1 cup heavy cream and simmer gently on low for 4–5 minutes to heat through and marry flavors. Adjust seasoning with salt and pepper to taste. Serve and Garnish: Ladle into bowls and garnish with 1/4 cup minced cilantro and optional toppings: sliced avocado, tortilla strips, cotija or shredded cheese. Serve hot.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers leaving 1/2-inch headspace and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat to prevent cream separation; add a splash of broth if it feels too thick. Avoid boiling after adding cream to maintain a silky texture.

Ingredient Substitutions

If you don’t have poblanos, use a combination of green bell pepper and 1 jalapeño for a milder smoky flavor. For dairy-free, swap butter with coconut oil and heavy cream with full-fat coconut milk; expect a faint coconut note. Rotisserie chicken reduces active time dramatically — shred and add at the end. Yukon golds work interchangeably with baby golds; russets will produce a slightly fluffier texture.

Serving Suggestions

Serve with warm corn tortillas or crisp tortilla strips for crunch. A dollop of sour cream or Greek yogurt adds tang, while sliced avocado and a sprinkle of cotija cheese add richness. Pair with a simple green salad dressed in lime vinaigrette, or charred corn for a Southwestern vibe. Garnish with lime wedges for a bright finish.

Cultural Background

Poblano peppers are a staple in Mexican and Tex-Mex cooking, prized for their mild heat and deep, peppery flavor. Roasting and peeling them is a classic technique to concentrate flavor and add smoky accents to sauces, moles, and soups. This bowl leans into those traditions while incorporating pan-American comforts like cream and shredded poultry to make it approachable for home cooking.

Seasonal Adaptations

In summer, char fresh garden poblanos on the grill for an even more pronounced smoky aroma. In winter, use oven-roasted poblanos and consider swapping cilantro for parsley if citrus and herb costs are high. For holiday gatherings, scale the recipe and keep toppings in separate bowls so guests can customize their bowls.

Meal Prep Tips

Make the roasted poblanos and base broth two days ahead, cool and refrigerate. On the day you plan to serve, reheat the base, add pre-cooked chicken, finish with cream and cilantro, and serve. Portion into single-serve containers for lunches — reheat on the stove or in the microwave, stirring halfway through to ensure even heating.

Finish with a generous spoonful of warmth and a final flourish of cilantro. This roasted poblano soup rewards small attentions — the kind of recipe you’ll come back to whenever you want a bowl that feels like home.