Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and drizzle them with olive oil. Place them cut-side down on a baking sheet and roast for 20 minutes, until the skins are charred and blistered. Once roasted, remove them from the oven, let them cool, then chop the peppers into bite-sized pieces.

In a large stock pot, melt unsalted butter over medium heat. Add the chopped onions, celery, and baby gold potatoes, cooking for 9-10 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, cooking for an additional minute to release their fragrant aromas.

Pour lower-sodium chicken broth into the pot along with the chopped roasted poblano peppers. Increase the heat to bring the mixture to a gentle boil, allowing the delightful flavors to meld.

Add the boneless skinless chicken breasts to the boiling mixture and reduce the heat to a simmer. Cover the pot and let it cook for 10 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). Afterward, remove the chicken, shred it into pieces, and set it aside.

Using an immersion blender, carefully blend the soup to your desired consistency—smooth and creamy or with a few chunky bits for texture. Adjust the thickness by adding more broth if necessary.

Return the shredded chicken to the pot and stir in the heavy cream, allowing it to simmer on low heat for a few more minutes. Taste and adjust the seasoning if needed to enhance the flavors further.

Ladle the piping hot Creamy Roasted Poblano Soup into bowls and garnish with freshly chopped cilantro. Enjoy this comforting bowl of goodness!