
A cozy, smoky roasted poblano soup with tender chicken, creamy potatoes, and bright cilantro – perfect for cool nights and easy weeknight dinners.

This roasted poblano soup has become my ultimate comfort bowl for chilly evenings and busy weeknights. I first discovered this combination on a blustery autumn weekend when I wanted something warm, smoky, and filling without a lot of fuss. The aroma of blistered poblano skins followed by butter-sautéed onions and potatoes filled the kitchen and drew everyone to the stove; by the time the pot simmered, the house felt like a cozy little restaurant. The result is a silky, lightly smoky soup with tender pieces of chicken and a bright finish from fresh cilantro.
What makes this version special is the balance: the roasted poblanos give just enough charred complexity without overpowering the cream, while the potatoes add body so you can skip heavy thickeners. I often make a double batch, because leftovers reheat beautifully and the flavors deepen overnight. This bowl hits the comfort-food notes—creamy texture, savory depth, and a touch of heat from red pepper flakes—yet remains approachable for cooks of any skill level. It’s the kind of dish that consistently earns second helpings and compliments at the dinner table.
My family reactions have been consistently positive—my father, who is picky about heat, requests this with only a whisper of red pepper flakes, while my younger sibling loves the tortilla strip garnish. The first time I served this on a rainy evening, a neighbor dropped by and left with a to-go container. It’s become my go-to when I want something nourishing that still feels a little special.
My favorite aspect is how adaptable the base is: I’ve turned it into a vegetarian version by omitting chicken and adding roasted cauliflower, and I’ve stretched it into a hearty stew by adding black beans and corn. Each variation has its own personality but keeps that comforting, roasted-poblano heart.
For short-term storage, cool the soup to room temperature within two hours and refrigerate in a sealed container for up to 4 days. Reheat gently on the stovetop over low heat to prevent separation; add a splash of broth or water if it thickens too much. For longer storage, portion into freezer-safe containers leaving 1 inch of headspace and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly. If you plan to freeze, omit the cream and add it fresh when reheating to maintain a bright, silky finish.
If poblanos are out of season, substitute with roasted bell peppers for a milder version or charred hatch chiles for a more authentic Southwestern profile. Swap chicken for cooked white beans to make it vegetarian, increasing cooking time slightly to let beans absorb flavors. Use sweet potatoes instead of gold potatoes for a nutty sweetness and a thicker texture. For a lighter bowl, reduce heavy cream to 1/2 cup and finish with plain Greek yogurt per serving when warmed.
Serve with crunchy tortilla strips, toasted pepitas, or a drizzle of chili oil for contrast. A dollop of crema or plain Greek yogurt brightens each bite, and sliced avocado adds creaminess and color. Pair with warm corn tortillas or a simple cilantro-lime salad to cut through the richness. This soup is perfect for casual family dinners, a cozy lunch, or as a starter for a Mexican-inspired dinner party.
Poblano peppers are native to Mexico and prized for their mild heat and earthy flavor; they’re often roasted before using to bring forward a smoky complexity. The tradition of roasting and blending peppers into creamy soups or sauces echoes Mexican techniques where chiles are central to flavor. This bowl is a hybrid—rooted in Mexican ingredients and adapted into a comforting, creamy soup that’s ideal for home cooks and international palates.
In summer, toss in fresh grilled corn and finish with lime zest for brightness. In winter, swap cilantro for chopped chives or scallions if cilantro is out of season, and add roasted root vegetables to deepen the flavor. For holiday gatherings, serve in small cups as a rich amuse-bouche garnished with a single tortilla crisp and micro cilantro for a festive touch.
Make the roasted poblano base and broth one day ahead; store separately in the fridge. Cook the chicken fresh or use pre-cooked rotisserie chicken to assemble quickly on the day you plan to eat. Portion into single-serving containers for grab-and-go lunches—reheat gently in the microwave or on the stove. Keep garnishes like avocado and tortilla strips separate to preserve texture.
Readers often tell me this soup wins over skeptical eaters: one friend reported that her teenager, who usually avoids vegetables, ate two bowls and asked for leftovers. Another time I brought a kettle to a neighborhood potluck and the pot emptied quickly; someone asked for the recipe on the spot. These moments remind me how food brings people together and how a simple roast-and-simmer technique can create lasting memories.
This roasted poblano soup is warm, approachable, and endlessly adaptable—make it your own, invite someone over, and enjoy the comfort it brings to your table.
Char poblanos under a broiler or on a gas flame for extra smokiness and peel while warm for easier skin removal.
Use an immersion blender for safety and control; blend in short bursts to avoid hot splashes and over-processing.
If freezing, omit the cream and add it fresh when reheating to preserve texture and flavor.
Taste and adjust salt at the end, especially if you use store-bought chicken or broth that may be seasoned.
This nourishing mouthwatering roasted poblano soup for ultimate comfort recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—this keeps in the refrigerator for up to 4 days and freezes well for up to 3 months. Thaw overnight and reheat gently.
Use 1 to 1 1/2 cups of shredded rotisserie chicken in place of raw breasts; add at the end to heat through rather than cooking from raw.
Yes—swap heavy cream for full-fat coconut milk, and use coconut oil instead of butter to make a dairy-free version. Flavor will be slightly different but still delicious.
This Mouthwatering Roasted Poblano Soup for Ultimate Comfort recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 450°F. Slice poblanos in half, brush with olive oil, place cut-side down on a parchment-lined sheet, and roast 20 minutes until skins blister. Cool slightly, peel skins, chop, and set aside.
Melt butter in a large stockpot over medium heat. Add diced onion, celery, and diced potatoes. Cook about 9–10 minutes until softened and onions are translucent.
Stir in minced garlic, ground cumin, red pepper flakes, salt, and pepper. Sauté for 1 minute until fragrant to toast the spices.
Pour in chicken broth and add chopped roasted poblanos. Bring to a boil, then reduce to a simmer and cook about 8–10 minutes to meld flavors and soften potatoes fully.
Add chicken chunks to the boiling broth, reduce heat to low, cover, and simmer about 10 minutes until cooked through. Remove, rest briefly, then shred or chop.
Use an immersion blender to puree the soup to your preferred consistency—smooth or slightly chunky. Blend carefully to avoid hot splashes.
Return chicken to the pot, stir in heavy cream, and warm gently for 5 minutes. Adjust seasoning, ladle into bowls, and garnish with cilantro and desired toppings.
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This recipe looks amazing! Can't wait to try it.
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