Mouthwatering Roasted Poblano Soup is a delicious and comforting dish that warms your heart and fills your stomach. This rich and creamy soup combines roasted poblano peppers, tender chicken, and savory spices, creating a wonderful blend of flavors. It’s perfect for chilly days or when you need a cozy meal at home. Making this soup is easy and enjoyable, as you get to roast the peppers yourself and mix everything together in one pot. Plus, it often tastes even better the next day, making leftovers a treat. Everyone in the family will love this soup, and you’ll likely find yourself wanting to make it again and again.

Why Make This Recipe

This roasted poblano soup recipe is a great option for several reasons. First, it offers a unique flavor profile that stands out from other soups. The mild smokiness of the roasted poblanos adds depth to the dish and makes it special. Second, it’s a versatile recipe; you can easily adapt it to fit dietary preferences. Finally, it’s a comforting meal that brings feelings of warmth and happiness, perfect for sharing with friends and family. Making this soup can become a cherished kitchen tradition that everyone looks forward to.

How to Make Mouthwatering Roasted Poblano Soup

Ingredients

1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
3 medium Poblano Peppers (Provides mild smokiness; consider jalapeño or serrano peppers for more heat.)
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.)
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 teaspoon Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative.)
2 teaspoons Red Pepper Flakes (Adjust to taste.)
Kosher Salt and Black Pepper (Use sea salt as a substitute if preferred.)
5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version.)
1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (Cut into chunks; use rotisserie chicken for a quicker option.)
1 cup Heavy Cream (Substitute with full-fat coconut milk or oat milk for a lighter option.)
1/4 cup Cilantro (Minced; can replace with fresh parsley.)

Directions

Step-by-Step Instructions for Roasted Poblano Soup

Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes until the skin blackens. Remove from the oven and let them cool.
Once cool, peel off the skins, remove seeds, and chop the peppers into small pieces.
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions, celery, and garlic, cooking until soft.
Add the diced potatoes, ground cumin, and red pepper flakes. Mix well and cook for another 2-3 minutes.
Pour in the chicken broth, bring to a simmer, and then add the chicken chunks. Cook until the chicken is cooked through, about 15 minutes.
Stir in the roasted poblanos and heavy cream, letting it simmer for an additional 5 minutes.
Season with salt and pepper to taste. Lastly, stir in the minced cilantro before serving.

How to Serve Mouthwatering Roasted Poblano Soup

Serve the soup hot in bowls, and consider garnishing with additional cilantro, sour cream, or a sprinkle of cheese on top. A side of crusty bread or tortilla chips pairs perfectly with this soup, making it a complete meal.

How to Store Mouthwatering Roasted Poblano Soup

You can store leftover soup in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, you can freeze the soup for up to three months. Just be sure to let it cool completely and then store in freezer-safe containers.

Tips to Make Mouthwatering Roasted Poblano Soup

For a smoother texture, use an immersion blender to blend the soup after adding the cream.
Adjust the spice level by adding more or fewer red pepper flakes.
Adding lime juice just before serving brightens up the flavors.

Variations

Feel free to make this soup vegetarian by using vegetable broth and omitting the chicken. You can also add other vegetables, like corn or bell peppers, to give it extra flavor and nutrition.

FAQs

Can I use other types of peppers?
Yes, you can use jalapeños or serrano peppers if you want more heat.

Is this soup gluten-free?
Yes, this soup is naturally gluten-free, as all listed ingredients do not contain gluten.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day and can be stored for future meals.

How can I thicken the soup?
If you want a thicker texture, consider adding more potatoes or using an immersion blender to blend part of the soup.

Can I make this soup dairy-free?
Yes, simply substitute the heavy cream with full-fat coconut milk or oat milk for a lighter option.

Mouthwatering Roasted Poblano Soup

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A rich and creamy soup made with roasted poblano peppers, tender chicken, and savory spices, perfect for chilly days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Cooking
Cuisine: Mexican
Diet: Gluten-Free

Instructions

Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes until the skin blackens. Remove from the oven and let them cool.
Once cool, peel off the skins, remove seeds, and chop the peppers into small pieces.
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions, celery, and garlic, cooking until soft.
Add the diced potatoes, ground cumin, and red pepper flakes. Mix well and cook for another 2-3 minutes.
Pour in the chicken broth, bring to a simmer, and then add the chicken chunks. Cook until the chicken is cooked through, about 15 minutes.
Stir in the roasted poblanos and heavy cream, letting it simmer for an additional 5 minutes.
Season with salt and pepper to taste. Lastly, stir in the minced cilantro before serving.