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

In a large stock pot, melt unsalted butter over medium heat. Add the diced white onion, celery, and baby gold potatoes, stirring frequently for 9-10 minutes until the vegetables are softened and fragrant.

Incorporate minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for an additional minute.

Pour in lower-sodium chicken broth, adding all the roasted poblano peppers. Stir well and bring to a gentle boil.

Carefully add boneless, skinless chicken breasts to the boiling broth. Reduce to a low simmer, cover, and let cook for about 10 minutes.

Remove chicken from pot and shred it using two forks.

Blend the soup to your desired consistency using an immersion blender.

Return the shredded chicken to the blended soup and pour in the heavy cream, stirring to combine. Allow to simmer on low heat for an additional 5 minutes.

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot.