Preheat your oven to 450°F (232°C). Slice the poblano peppers in half, drizzle them with olive oil, and place them cut-side down on a baking sheet. Roast for about 20 minutes until the skins are charred and blistered. Let cool for easy peeling and chopping.

In a large pot, melt the unsalted butter over medium heat. Add your diced onion, celery, and baby gold potatoes, cooking for about 9-10 minutes until softened and fragrant.

Stir in minced garlic, cumin, red pepper flakes, kosher salt, and black pepper, allowing the spices to bloom for an additional minute.

Pour in 5 cups of lower-sodium chicken broth and add the chopped roasted poblano peppers. Bring the mixture to a boil, allowing all the flavors to meld beautifully.

Add the boneless skinless chicken breasts cut into chunks. Reduce the heat to a gentle simmer, cover, and cook for about 10 minutes until the chicken is fully cooked.

Using an immersion blender, carefully blend the soup to your preferred consistency.

Return the chopped chicken to the pot and stir in 1 cup of heavy cream. Allow the soup to simmer gently for another 5 minutes.

Ladle the soup into bowls and garnish with fresh, minced cilantro. Optional toppings: crispy tortilla strips or avocado slices.