Preheat your oven to 450°F (232°C). Halve the poblano peppers and drizzle them with olive oil, then place them cut-side down on a baking sheet lined with parchment paper. Roast for about 20 minutes, until the skins are charred and blistered. Once done, let the peppers cool, peel off their skins, chop them, and set aside for the soup.

In a large stockpot, melt the unsalted butter over medium heat. Add diced white onion, celery, and baby gold potatoes, stirring occasionally, and cook until softened, roughly 9 to 10 minutes. Then, stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, and sauté for an additional minute until fragrant.

Pour the lower-sodium chicken broth into the stockpot, and add the chopped roasted poblano peppers. Stir the mixture and bring it to a boil, watching for bubbles to appear on the surface.

Once the soup reaches a boil, add your cut-up boneless skinless chicken breasts. Reduce the heat to a gentle simmer, cover the pot, and let it cook 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, let it rest, chop it into bite-sized pieces, and set aside.

Using an immersion blender, carefully blend the soup in the pot until you reach your desired consistency, whether smooth or slightly chunky.

Return the chopped chicken back into the pot with the blended soup, stirring to combine. Pour in the heavy cream, mixing well, and let the soup simmer gently for about 5 minutes on low heat.

Ladle the creamy roasted poblano soup into warm bowls, garnishing with minced cilantro for freshness. Enjoy!