This roasted poblano soup has been my go-to comfort dish whenever the weather turns gray and the appetite calls for something warm, smoky, and deeply satisfying. I first discovered this combination while rummaging through my pantry on a chilly evening and deciding to roast a few poblano peppers I had on hand. The aroma that filled the kitchen as the skins blistered and the peppers released their sweet-smoky oils felt like a blanket for the house. The balance of creamy potatoes, tender chicken, and the bright lift of cilantro made it an instant favorite with my family.

What makes this version special is the way the roasted poblanos are treated: blistered until slightly charred, peeled to reveal tender flesh, then folded back into a silky purée with golden potatoes and a touch of cream. The texture is velvety without losing a few satisfying bits for interest. I often serve it with crisp tortilla strips and avocado for contrast. This soup has earned its place on busy weeknights and at small dinner parties alike because it feels indulgent while being straightforward to prepare.

Ingredients

• Olive Oil: 1 tablespoon. Use a good extra virgin olive oil for flavor; canola or avocado oil works if you prefer a neutral oil.
• Poblano Peppers: 3 medium. Look for firm, glossy skins. Roast for the best smoky depth. Substitute jalapeños for more heat.
• Unsalted Butter: 1/4 cup. Adds a round richness to the base. For a dairy-free option, use coconut oil 1/4 cup.
• White Onion: 1 medium, diced. White onion provides a clean sweetness; yellow onion is an easy substitute.
• Celery: 1 cup, diced. Adds aromatic backbone; sliced leeks can replace celery if preferred.
• Baby Gold Potatoes: 1 1/2 cups, diced. Yukon golds work well for a creamy texture; russets can be used but may break down more.
• Garlic: 3 cloves, minced. Fresh garlic gives the best flavor; use 1/2 teaspoon garlic powder if needed.
• Ground Cumin: 1 teaspoon. Brings earthy warmth; Moroccan spice blends are an optional swap.
• Red Pepper Flakes: 2 teaspoons, adjust to taste for heat.
• Kosher Salt and Black Pepper: To taste. Use sea salt if that’s your preference.
• Lower-Sodium Chicken Broth: 5 cups. Vegetable broth works for a vegetarian version.
• Boneless Skinless Chicken Breasts: 1 1/2 to 2 pounds, cut into chunks. Rotisserie chicken can be used to save time.
• Heavy Cream: 1 cup. For a lighter or dairy-free alternative, substitute full-fat coconut milk or unsweetened oat milk.
• Cilantro: 1/4 cup, minced, for finishing. Fresh parsley is an acceptable swap.

Instructions

Roast the Poblanos: Preheat the oven to 450 degrees Fahrenheit. Slice the poblanos in half lengthwise, brush with 1 tablespoon olive oil, place cut-side down on a parchment-lined sheet, and roast 20 minutes until skins are blistered and slightly charred. Let cool briefly, then peel the skins, remove seeds if you want milder heat, and chop the flesh. Roasting concentrates the smoky flavor and softens the peppers for a smooth purée. Sauté the Aromatics and Potatoes: In a large stock pot over medium heat, melt 1/4 cup unsalted butter. Add the diced onion, celery, and diced baby gold potatoes. Cook, stirring occasionally, for 9 to 10 minutes until softened and translucent. The goal is to sweat rather than brown the vegetables so they release sweetness into the base. Add Spices and Broth: Stir in the minced garlic, 1 teaspoon ground cumin, 2 teaspoons red pepper flakes, and a generous pinch of kosher salt and black pepper. Sauté for about 60 seconds until fragrant. Pour in 5 cups of lower-sodium chicken broth, then add the chopped roasted poblanos. Bring to a gentle boil to allow flavors to meld for about 6 to 8 minutes. Cook the Chicken: Add the chicken breast chunks to the boiling broth, reduce heat to a simmer, cover, and cook about 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken and let it rest a few minutes before shredding or chopping into bite-sized pieces. Resting keeps the meat juicy. Blend to Desired Texture: Use an immersion blender to purée the soup directly in the pot until you achieve your preferred consistency. For a creamier, smoother result, blend longer. Leave a few potato and pepper bits intact if you prefer more texture. If using a countertop blender, work in batches and vent the lid slightly to release steam safely. Finish and Serve: Return the shredded chicken to the blended soup, stir in 1 cup heavy cream, and warm gently over low heat for about 5 minutes. Taste and adjust seasoning. Serve garnished with 1/4 cup minced cilantro and optional toppings such as tortilla strips, sliced avocado, or shredded cheese for contrast.

Storage Tips

Allow the soup to cool to room temperature before refrigerating. For the best texture, store the blended base and the cream separately when possible. In the refrigerator, keep in airtight containers for up to 3 days. If freezing, omit the heavy cream and freeze the base in portionable freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, then stir in warmed cream. Use glass containers or BPA-free plastic; leave a 1-inch headspace when freezing to allow expansion.

Ingredient Substitutions

If you need to swap ingredients, start with the protein. Rotisserie chicken reduces cook time and adds depth. For vegetarian or vegan versions, replace chicken with roasted chickpeas or cauliflower florets and use vegetable broth and full-fat coconut milk instead of heavy cream. If poblanos are unavailable, use 3 to 4 mild to medium green chiles such as Anaheim, or add 1 to 2 jalapeños for more heat. Yukon gold potatoes are forgiving, but if using russets, check texture earlier as they break down faster.

Serving Suggestions

Serve the soup with crisp tortilla strips, a dollop of crema or yogurt, sliced avocado, and a sprinkle of cotija or shredded Monterey Jack. A wedge of lime brightens the bowl at the end. Pair with warm corn tortillas or a simple green salad for a complete meal. For a heartier option, place a spoonful of rice or quinoa in the bowl before ladling the soup for extra texture and bulk.

Cultural Background

Poblano chiles are a staple in Mexican cuisine, known for their mild, rich flavor and versatility. They are often roasted for sauces like rajas or folded into chiles rellenos. This soup takes inspiration from traditional Mexican methods of roasting chiles to develop smoky complexity, then adapts the flavors into a creamy broth influenced by American comfort traditions. The result is a cross-cultural bowl that honors the pepper’s origins while providing the silky mouthfeel many associate with comfort food.

Seasonal Adaptations

In summer, add fresh grilled corn kernels and a squeeze of lime for brightness. During fall and winter, stir in roasted squash cubes or swap potatoes for sweet potatoes for a slightly sweeter profile. For holiday gatherings, serve the soup in small cups as an elegant starter garnished with toasted pepitas and a drizzle of chili oil. Adjust the heat level with red pepper flakes or fresh chiles depending on seasonal appetite.

Meal Prep Tips

To streamline weeknight dinners, roast a large tray of poblanos and freeze in sealed bags. Cook and shred a whole chicken or use rotisserie meat to speed assembly. Portion the blended base into mason jars for grab-and-go reheating; add cream and garnish at serving. For lunches, divide into single-serving containers and top with tortilla strips or avocado just before eating to keep textures contrasty.

Ultimately, this roasted poblano soup is comfort in a bowl that adapts to your pantry, your time, and your guests. It rewards simple technique—good roasting, gentle simmering, and careful blending—with deep flavor and homey satisfaction. I hope it becomes a favorite in your rotation as it has in mine.