Easy Roasted Poblano Soup for a Cozy Meal
This Easy Roasted Poblano Soup is a comforting dish perfect for cozy meals, featuring roasted poblano peppers and tender chicken in a creamy broth.
Equipment
- Oven
- baking sheet
- Stock Pot
- immersion blender
Ingredients
- Olive Oil for roasting
- 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
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts cut into chunks
- 1 cup Heavy Cream
- 1/4 cup Cilantro minced
Instructions
- Preheat the oven to 450°F, halve the poblano peppers, drizzle with olive oil, and roast cut-side down for about 20 minutes until charred.
- Melt butter in a stock pot, add onions, celery, and potatoes, cooking until softened, then stir in garlic, cumin, red pepper flakes, salt, and pepper.
- Add chicken broth and roasted poblano peppers, stir, and bring to a boil.
- Add chicken chunks, reduce heat to a simmer, cover, and cook until chicken is done, then chop or shred the chicken.
- Blend the soup in the pot with an immersion blender to your desired consistency.
- Return the chicken to the soup, stir in heavy cream, and simmer on low until heated through.
- Serve the soup in bowls, garnished with cilantro and optional toppings.
Notes
Roasting the poblano peppers well enhances their smoky flavor. Use a digital thermometer to ensure chicken reaches 160°F for tenderness. Adjust the soup's thickness by blending more or less, and add broth if needed. For a vegetarian option, replace chicken with beans or tofu and use vegetable broth.