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 lined with parchment paper. Roast for 20 minutes or until the skins are well-charred and blistered.

In a large stock pot, melt the unsalted butter over medium heat. Add the diced onions, celery, and potatoes, cooking until softened—about 9 to 10 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper. Sauté for an additional minute until fragrant.

Pour in the lower-sodium chicken broth along with the chopped roasted poblano peppers. Increase the heat and bring the mixture to a boil for 2 minutes.

Add the chicken chunks to the boiling pot. Reduce the heat and cover, allowing the soup to simmer for about 10 minutes or until the chicken is cooked through.

Using an immersion blender, blend the soup until it reaches your desired consistency—smooth or slightly chunky. Add chicken broth for a thinner soup if necessary.

Return the chopped chicken to the soup pot. Stir in the heavy cream gently, allowing it to heat through on low for about 5 minutes.

Ladle the warm creamy roasted poblano soup into bowls, finishing with a sprinkle of minced cilantro and optional toppings like crispy tortilla strips or avocado.