Preheat your oven to 450°F (232°C) and slice the poblanos in half lengthwise, removing the seeds. Drizzle them with olive oil and place them cut-side down on a baking sheet. Roast for about 20 minutes until the skins are charred and blistered. Once done, let them cool briefly, then peel the skins off, chop the peppers, and set them aside for later use.

In a large pot, melt the butter over medium heat. Add the diced onions and celery, sautéing until they are softened, about 9–10 minutes. Next, stir in the diced baby gold potatoes and minced garlic, along with ground cumin, red pepper flakes, kosher salt, and black pepper. Sauté for an additional minute until fragrant.

Pour in the lower-sodium chicken broth, stirring to combine with the sautéed vegetables. Add the chopped roasted poblano peppers to the pot, and bring the mixture to a boil over medium-high heat. Allow it to boil for about 2 minutes.

Once boiling, gently stir in the chunks of boneless skinless chicken breasts. Cover the pot and reduce the heat to low, allowing it to simmer for 10 minutes.

Using an immersion blender, blend the soup directly in the pot until you achieve your desired consistency.

Stir the chopped chicken back into the blended soup, allowing it to heat through. Pour in the heavy cream, continuing to simmer on low heat for about 5 minutes.

Ladle the steaming soup into bowls, garnishing with freshly minced cilantro.