Preheat your oven to 450°F (232°C). Slice the poblano peppers in half lengthwise, remove the seeds, drizzle with olive oil, and roast for about 20 minutes.

Melt 1/4 cup of unsalted butter in a large stockpot over medium heat. Add diced onion, celery, and baby gold potatoes, saute for 9-10 minutes until softened.

Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, cooking for an additional minute.

Pour in 5 cups of lower-sodium chicken broth and add the chopped roasted poblano peppers. Bring to a boil for about 5 minutes.

Add cut chunks of chicken breasts, reduce heat to a gentle simmer, cover, and cook for approximately 10 minutes until fully cooked.

Remove chicken, let it rest, then chop or shred it before returning to the soup.

Use an immersion blender to blend the soup to your desired consistency, leaving some chunks if preferred.

Return the chopped chicken to the blended soup and stir in 1 cup of heavy cream. Simmer on low for an additional 5 minutes.

Ladle the soup into bowls and garnish with fresh minced cilantro and additional black pepper.