Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and drizzle them with olive oil. Place the peppers cut-side down on a baking sheet, then roast them for about 20 minutes or until the skins are nicely charred. Once roasted, remove them from the oven, allow them to cool slightly, then peel, chop, and set aside.

In a large pot, melt the unsalted butter over medium heat. Add the diced white onion, celery, and baby gold potatoes. Sauté these ingredients for 9-10 minutes until they are softened and fragrant. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, cooking for an additional minute until everything is well combined.

Pour in the lower-sodium chicken broth and add your chopped roasted poblano peppers to the pot. Increase the heat and bring this mixture to a gentle boil. Allow it to simmer for a few minutes to meld the flavors together, creating a vibrant base for your roasted poblano soup.

Once boiling, add the chunks of boneless skinless chicken breasts to the pot. Lower the heat and cover the pot, letting it simmer for about 10 minutes or until the chicken is cooked through and no longer pink. Use a meat thermometer to ensure that it reaches an internal temperature of 160°F (71°C). Remove the chicken, chop or shred it, and set aside.

With the chicken out, use an immersion blender to blend the soup directly in the pot to your desired consistency. For a creamier texture, blend until smooth, or blend lightly for a chunkier soup that preserves some ingredients.

Return the chopped chicken to the blended soup pot and stir in the heavy cream. Let the soup simmer on low heat for about 5 minutes, which will allow it to heat through completely.

Ladle the creamy roasted poblano soup into bowls, and garnish with fresh minced cilantro. For an added touch, consider using optional toppings like crispy tortilla strips or avocado slices to enhance the flavors and textures further. Enjoy this warm bowl of comfort on a chilly evening!