Mouthwatering Roasted Poblano Soup Recipe is one of those magical dishes that bring a cozy, smoky warmth to your kitchen and your heart. This soup gets its deep, rich flavor from roasting poblano peppers until their skins are perfectly charred, giving each spoonful a lovely smoky kick balanced with a creamy, comforting texture. Whether you're winding down after a busy day or welcoming chilly weather, this soup makes for a soothing, satisfying meal. And trust me, anyone who loves a bit of spice mixed with smooth richness will absolutely adore this.
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What Makes This So Good
This soup blends smoky roasted poblano peppers with tender chicken and silky cream, creating a dish that’s both flavorful and comforting. The roasting step builds layers of flavor that you just can’t beat, transforming humble ingredients into something special and crave-worthy.
- Big Flavor, Minimal Fuss: Roasting the poblanos adds incredible depth without complicated technique.
- Family-Friendly: Mild heat with creamy texture is perfect for all ages.
- Simple Ingredients: Easy-to-find staples build a gourmet taste.
- Works Any Night: Hearty enough for dinner, but light enough for lunch.
Ingredient Guide
Picking the freshest ingredients makes a huge difference for your Mouthwatering Roasted Poblano Soup Recipe. Let me walk you through the key players and give you tips on substitutions that keep flavor locked in.
- Poblano Peppers: Look for firm skins without bruises; roasting these peppers unlocks their signature smoky notes. You can swap in jalapeño or serrano if you want more heat.
- Chicken Breast: Choose fresh, boneless, skinless breasts—this cooks quickly and stays tender. Rotisserie chicken works in a pinch for a fast shortcut.
- Butter & Olive Oil: Combined for richness and a subtle fruity base. You can use avocado oil or coconut oil if dairy is an issue.
- Vegetables: White onion, celery, and baby gold potatoes build a savory foundation. Leeks and Yukon gold potatoes are great swaps.
- Seasonings: Ground cumin and red pepper flakes deepen the flavor with an earthy warmth and gentle heat—easy to adjust to your heat preference.
- Broth: A good-quality lower-sodium chicken broth balances the flavors without being too salty. Vegetable broth works perfectly for vegetarian versions.
- Cream & Cilantro: Heavy cream adds silky smoothness, while fresh cilantro brightens it up with a lively herbal note.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Mouthwatering Roasted Poblano Soup Recipe
Step 1 — Prep & Ready
Start by roasting your poblano peppers to bring out their smoky charm. I love to char mine directly over a gas flame or under the broiler until the skins blacken beautifully. Once charred, pop them into a sealed container or plastic bag—this steams the peppers and makes peeling a breeze. After about 10 minutes, peel off the skins, discard seeds, then chop. Meanwhile, dice your onion, celery, potatoes, and mince the garlic—having everything prepped means smooth sailing once cooking begins. Don’t forget to preheat your pot with oil and butter so things get going right away.
Step 2 — Cook with Confidence
Once your oil and butter shimmer in the pot, toss in the onion, celery, and potatoes. You’ll notice the kitchen starts to fill with a mild sweetness as they soften and the onions turn translucent, about 5 to 7 minutes. Stir in the garlic, cumin, and red pepper flakes—watch that inviting aroma as the spices bloom with a subtle warmth. Next, add your roasted poblanos and chicken broth. Bring everything to a simmer and gently cook until the potatoes are tender, around 15 minutes. Then, add the chicken chunks right into the pot. You’ll see the broth take on a richer color as the chicken cooks through in 15 to 20 minutes, soaking up flavors and becoming tender and juicy. Scoop out the chicken, shred or chop it up, and return it to the pot.
Step 3 — Finish & Serve
This is the moment the soup turns truly indulgent: stir in the heavy cream and fresh cilantro carefully, warming through without letting it boil — this prevents the cream from curdling and keeps that silky texture you’re aiming for. Taste and adjust salt and pepper—it’s your chance to balance the seasoning perfectly. Then, it’s time to ladle your homemade delight into bowls and savor those crispy edges of chicken mixed with that smooth, smoky broth. A sprinkle more cilantro on top is always a good idea.
Extra Helpful Tips
I’ve found that the key to a perfect Mouthwatering Roasted Poblano Soup Recipe is patience during roasting and gentle heat when adding cream. Those little details turn good soup into unforgettable soup.
- Watch for This Sign: When the onions are fully translucent and the potatoes just start to soften, you know it’s time for spices and garlic.
- Temperature Trick: Lower the heat when adding cream to avoid curdling—gentle warmth is your best friend here.
- Prep-Ahead Option: Roast your poblanos a day in advance and store peeled peppers in the fridge; the flavors deepen even more.
- Avoid This Common Mistake: Don’t skip steaming the peppers after roasting—it makes peeling off the skins much easier and less bitter.
Serve & Enjoy
Easy Enhancements
You can elevate your Mouthwatering Roasted Poblano Soup Recipe effortlessly by stirring in a squeeze of fresh lime juice for zing or topping it with crunchy tortilla strips for texture. A dollop of sour cream or crumbled cotija cheese adds creaminess and a tangy zip. Fresh sliced avocado or a sprinkle of smoky paprika bring extra layers to each spoonful.
Tasty Pairings
This soup pairs wonderfully with warm cornbread or a crisp green salad tossed in citrus vinaigrette to lighten the meal. For beverages, try a refreshing agua fresca or a chilled light beer to balance the soup’s mild heat and creaminess.
Quick Plating Tips
Serve piping hot in wide bowls to showcase the velvety broth. Garnish each bowl with a swirl of cream, a handful of chopped cilantro, and a few roasted pepitas or toasted pumpkin seeds for color and crunch. A small wedge of lime on the side brightens the presentation and the flavor when squeezed in.
Store, Freeze & Reheat
Fridge Storage
You can keep your Mouthwatering Roasted Poblano Soup Recipe refrigerated in an airtight container for up to 4 days. You may notice the soup thickens as it chills—just stir in a splash of broth or water when reheating to restore that luscious consistency.
Freezer Friendly?
This soup freezes pretty well if you skip adding the cream beforehand. Freeze the soup base in a sealed container for up to 3 months. Thaw overnight in the fridge, then stir in cream fresh when reheating to keep that silky texture intact and avoid separation.
Reheat Like New
Reheat gently on the stovetop over medium-low heat, stirring frequently. Avoid boiling once cream has been added. Microwave reheating is fine too—do it in short bursts with stirring in between to keep the texture smooth and creamy. A splash of broth or water helps if the soup feels too thick.
Mouthwatering Roasted Poblano Soup Recipe FAQs
Absolutely! Use vegetable broth instead of chicken broth, skip the chicken, and swap heavy cream for coconut milk or oat milk for a delicious vegan version.
The heat is mild to medium thanks to the poblanos and red pepper flakes. You can adjust the spice by reducing or increasing the red pepper flakes or swapping in hotter peppers like jalapeños.
Yes! Roast your poblanos and prep the veggies a day ahead. The soup itself can be made in advance and reheated gently without losing flavor or texture.
After charring, steam them in a sealed bowl or plastic bag for 10 minutes to loosen the skins, then easily peel them off with your fingers or a paper towel.
Final Flavor Thoughts
There you have it—your very own Mouthwatering Roasted Poblano Soup Recipe ready to warm souls and impress taste buds. If you loved this, I’d be thrilled if you gave it a star rating or left a comment to share your tweaks and successes! Next time, try swapping in a smoky chipotle or a handful of roasted corn for a fun twist. Happy cooking, friend!
Print📖 Recipe
Mouthwatering Roasted Poblano Soup Recipe
This Mouthwatering Roasted Poblano Soup is a comforting Mexican-inspired dish featuring smoky roasted poblanos blended with sautéed vegetables, tender chicken, and a creamy finish with fresh cilantro. Perfect for a cozy meal, this flavorful soup offers a balance of heat, earthiness, and creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
For the Soup Base
- 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
- 3 medium Poblano Peppers (provides mild smokiness; jalapeño or serrano peppers for more heat)
- ¼ cup Unsalted Butter (substitute with coconut oil for dairy-free option)
- 1 medium White Onion, diced (yellow onion as alternative)
- 1 cup Celery, diced (can replace with leeks)
- 1 ½ cups Baby Gold Potatoes, diced (substitute with Yukon gold or russet potatoes)
- 3 cloves Garlic, minced (garlic powder if fresh unavailable)
- 1 teaspoon Ground Cumin (enhances earthy flavors; Moroccan spices as alternative)
- 2 teaspoons Red Pepper Flakes (adjust to taste)
- Kosher Salt and Black Pepper (or sea salt)
- 5 cups Lower-Sodium Chicken Broth (vegetable broth for vegetarian version)
For the Protein
- 1 ½ - 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (rotisserie chicken for quicker option)
For Creaminess and Freshness
- 1 cup Heavy Cream (substitute with full-fat coconut milk or oat milk for lighter option)
- ¼ cup Cilantro, minced (can replace with fresh parsley)
Instructions
- Roast the Poblanos: Begin by roasting the poblano peppers to bring out their smoky flavor. You can char them over an open flame or under a broiler until the skin is blackened. Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds, and chop the peppers.
- Sauté Vegetables: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the diced white onion, celery, and potatoes, cooking until vegetables soften and onions are translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and pepper, cooking for another minute until fragrant.
- Add Roasted Poblanos and Broth: Stir the chopped roasted poblanos into the pot and pour in the chicken broth. Bring the mixture to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
- Cook the Chicken: Add the chicken breast chunks directly into the simmering soup. Cook for 15-20 minutes or until the chicken is cooked through and tender. Remove the chicken, shred or chop, and return it to the pot.
- Add Cream and Cilantro: Stir in the heavy cream and minced cilantro. Heat through gently without boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve hot with crusty bread or a side salad for a full meal.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian.
- For a dairy-free version, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
- Adjust the level of heat by using jalapeño or serrano peppers instead of poblanos.
- If short on time, using rotisserie chicken speeds up preparation.
- Serve with crusty bread or a crisp side salad to complete the meal.
- Steaming the roasted poblanos after charring helps loosen the skin for easier peeling.
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