Roast the Peppers: Preheat your oven to 450°F (232°C). Slice the poblano peppers in half, drizzle with olive oil, and arrange cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until beautifully charred. Once done, let cool, peel off the skin, chop, and set aside.

Sauté Vegetables: In a large stock pot, melt the unsalted butter over medium heat. Add diced onion, celery, and baby gold potatoes, sautéing for 9-10 minutes until soft and fragrant. Mix in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for another minute.

Combine Broth and Peppers: Pour in the lower-sodium chicken broth along with chopped roasted peppers. Bring to a gentle boil, allowing flavors to meld.

Cook Chicken: Add cubed chicken to the pot. Reduce heat, cover, and simmer for about 10 minutes until chicken is fully cooked. Remove, chop or shred, and set aside.

Blend Soup: Using an immersion blender, blend the soup to desired consistency, smooth or slightly chunky.

Incorporate Chicken and Cream: Return chopped chicken to the pot, stir in heavy cream, and gently simmer for another 5 minutes until heated through.

Serve and Garnish: Ladle soup into bowls, garnishing with freshly minced cilantro. Optional toppings include crispy tortilla strips or avocado slices.