Preheat your oven to 450°F (232°C). Slice poblano peppers in half, removing seeds, and drizzle cut sides with olive oil. Place cut-side down on a baking sheet and roast for about 20 minutes until the skins are charred.

In a large stockpot, melt 1/4 cup of unsalted butter over medium heat. Once melted, add one diced white onion, one cup of diced celery, and 1.5 cups of diced baby gold potatoes. Sauté for 9-10 minutes until softened, then stir in minced garlic, ground cumin, and red pepper flakes, cooking for another minute.

Pour five cups of lower-sodium chicken broth into the pot, then add chopped roasted poblano peppers. Stir and bring to a boil, allowing flavors to meld for a couple of minutes.

Add chicken breasts to the pot, reduce heat to a simmer, and cover. Cook for about 10 minutes until chicken reaches 165°F (74°C). Remove chicken, chop or shred and set aside.

Blend the soup in the pot using an immersion blender until desired consistency is achieved.

Return shredded chicken to the soup pot and stir in one cup of heavy cream. Simmer gently for an additional 5 minutes.

Ladle soup into bowls and garnish with fresh cilantro. Add optional toppings like tortilla strips, avocado slices, or cheese.