Preheat your oven to 450°F (232°C). Halve the three medium poblano peppers lengthwise and drizzle them with olive oil. Place them cut-side down on a baking sheet and roast for about 20 minutes until the skins are charred and blistered. Once done, remove from the oven, allow to cool, then peel off the skins, chop the flesh, and set aside.

In a large pot, melt 1/4 cup of unsalted butter over medium heat. Add a diced medium white onion, 1 cup of diced celery, and 1 1/2 cups of diced baby gold potatoes. Sauté for about 9 to 10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Stir in three cloves of minced garlic, 1 teaspoon of ground cumin, and 2 teaspoons of red pepper flakes, and cook for an additional minute until fragrant.

Pour 5 cups of lower-sodium chicken broth into the pot, then add the chopped roasted poblano peppers. Increase the heat and bring the mixture to a gentle boil, allowing the flavors to meld together for about 3-5 minutes.

Add 1 1/2 to 2 pounds of chicken breast chunks to the boiling soup. Reduce the heat to a simmer and cook for approximately 10 minutes, or until the chicken reaches an internal temperature of 160°F (71°C). Once cooked through, remove the chicken, chop or shred into bite-sized pieces, and return to the pot.

Using an immersion blender, carefully blend the soup directly in the pot until you reach your desired consistency. For a smoother texture, blend completely; for a heartier soup, blend just until combined, leaving some chunks.

Stir in the chopped chicken and 1 cup of heavy cream, mixing well. Let the soup simmer on low for about 5 minutes to combine all the flavors.

Ladle the soup into bowls and garnish with fresh cilantro. Optionally, add tortilla strips or slices of avocado on top.