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 their skins are charred and blistered. Once done, remove them from the oven, allow them to cool, and then carefully peel off the skins. Chop the roasted peppers and set aside.

In a large stock pot, melt ¼ cup of unsalted butter over medium heat. Add the diced onion and celery, cooking for about 9-10 minutes until they become soft and fragrant. Stir in the diced baby gold potatoes and continue cooking for another 3 minutes. Add minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, and sauté for an additional minute until aromatic.

Pour in 5 cups of lower-sodium chicken broth into the pot, then add the chopped roasted poblanos. Stir everything together and bring the mixture to a gentle boil, allowing the flavors to meld beautifully for about 5 minutes.

Add 1½ to 2 pounds of chicken chunks to the pot, reducing the heat to a simmer. Cover the pot and let it cook for approximately 10 minutes, or until the chicken is fully cooked and has reached an internal temperature of 160°F (71°C). Once cooked, carefully remove the chicken, chop it into bite-sized pieces, and set aside while leaving the broth in the pot.

Using an immersion blender, blend the soup in the pot until you reach your desired consistency—smooth for creamier texture or keep it a bit chunky for more bite.

Return the chopped chicken to the pot and stir in 1 cup of heavy cream, simmer gently for 5 minutes on low heat, allowing everything to warm through and blend together harmoniously.

Ladle the hot soup into bowls and garnish with fresh cilantro. For an extra touch, top with tortilla strips or diced avocado, if desired.