Preheat your oven to 450°F (232°C). On a lined baking sheet, arrange sliced poblano peppers in a single layer, drizzling them with olive oil. Roast in the oven for about 20 minutes, or until the skins are charred and blistered. Once done, remove from the oven and let them cool before peeling off the skin and chopping the peppers.

In a large stock pot, melt unsalted butter over medium heat. Add diced white onion, celery, and baby gold potatoes, sautéing for 9-10 minutes until they soften and become fragrant. Next, stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, cooking for an additional minute to let the spices bloom.

Pour 5 cups of lower-sodium chicken broth into the pot and add your roasted poblano peppers. Stir well and turn the heat up to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for a few minutes, allowing the flavors to meld together beautifully.

Add 1.5 to 2 pounds of cut chicken breasts into the simmering soup. Cover the pot and let it simmer for about 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F (71°C). Once cooked, remove the chicken, chop it into bite-sized pieces, and return it to the pot.

Using an immersion blender, blend the soup directly in the pot until you achieve your desired consistency—smooth for a creamy feel or leave some chunks for a heartier texture.

Return the chopped chicken back into the pot and stir in 1 cup of heavy cream for richness. Allow the soup to gently simmer on low heat for an additional 5 minutes to heat through, making sure it doesn’t boil to keep the cream from curdling.

Ladle your creamy roasted poblano soup into warm bowls. Garnish with freshly minced cilantro and optional toppings such as avocado, shredded cheese, or crispy tortilla strips for added flavor and texture.