Preheat the oven to 450°F. Halve the poblano peppers and place them skin-side up on a baking sheet. Drizzle with olive oil and roast for about 20 minutes until the skins are charred. Once roasted, cool, peel, and chop the peppers.

In a stock pot over medium heat, melt the butter. Add the chopped onions, celery, and baby gold potatoes. Sauté these for 9-10 minutes until softened, then stir in the minced garlic, ground cumin, and red pepper flakes for 1 more minute.

Pour in the chicken broth and add the chopped roasted poblanos. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully.

Add in the chicken chunks, reduce the heat, and let it simmer until the chicken reaches 160°F (approximately 10 minutes). Once done, remove chicken from the pot, allow it to rest, then chop or shred it into bite-sized pieces.

Using an immersion blender, blend the soup to your desired consistency, whether chunky or smooth.

Return the chopped chicken to the pot, stir in the heavy cream and fresh cilantro, and let it simmer until everything is hot and inviting.

Ladle the soup into warm bowls and garnish with extra cilantro, a sprinkle of red pepper flakes, or optional toppings like tortilla strips or creamy avocado.