Preheat your oven to 450°F (232°C) to prepare for roasting the peppers.

Slice poblano peppers in half, drizzle with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until the skins are blistered and slightly charred.

Let the peppers cool briefly, then peel off the skins and chop them into bite-sized pieces. Set aside for later.

In a large stock pot over medium heat, melt the unsalted butter. Add diced onions, celery, and baby gold potatoes, cooking until they soften, about 9-10 minutes.

Stir in minced garlic, cumin, red pepper flakes, salt, and pepper.

Pour in the chicken broth and add the chopped roasted poblano peppers to the pot. Stir well and bring to a gentle boil.

Add chicken breast chunks to the pot, reduce heat to a simmer, and cover. Cook until the chicken is fully tender, about 10 minutes. Remove and chop when cool enough to handle.

Use an immersion blender to puree the soup to your desired texture — smooth and creamy or a bit chunky for added interest.

Return the chopped chicken to the pot and stir in heavy cream. Simmer for an additional 5 minutes on low heat until everything is heated through.

Ladle the warm soup into bowls and garnish with fresh cilantro. Consider topping with tortilla strips or slices of avocado for an extra treat!