Ingredients

1-2 tablespoons avocado oil (can substitute olive oil)

1 lb. boneless, skinless chicken breast

Salt and pepper, to taste

½ cup beer (see notes)

2 tablespoons butter

1 small yellow onion, diced

3 poblano peppers, seeded and diced

3 cloves garlic, minced

2 tablespoons tomato paste

1-2 teaspoons hot sauce (such as Frank’s)

2 teaspoons Worcestershire sauce

½ cup chunky salsa

1 (15 oz.) can black beans, drained and rinsed

1 (15.25 oz.) can whole kernel corn, drained

6 cups chicken broth

1 chicken bouillon cube

⅓ cup cream cheese, at room temperature

1 cup Monterey Jack cheese, shredded

3 tablespoons cilantro, roughly chopped

¾ teaspoon each: chili powder, mustard powder, oregano, smoked paprika, cumin

¼ teaspoon each: onion powder, garlic powder

Instructions

Step 1: Combine all the seasonings in a small bowl and set aside. Measure out the remaining ingredients before you start cooking to keep everything organized.

Step 2: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper, then sprinkle about 1½ teaspoons of the seasoning mixture onto each side of the chicken.

Step 3: Heat the oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until a golden crust forms. Remove the chicken and let it rest for 10 minutes. Shred or dice the chicken; it’s okay if the interior is not fully cooked as it will finish cooking later in the broth.

Step 4: Pour the beer into the pot and reduce the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot, loosening browned bits for extra flavor. Let the beer reduce by half, about 3-4 minutes.

Step 5: Add the butter and diced onions to the pot. Cook for 4 minutes until softened. Stir in the diced poblano peppers and minced garlic, cooking another 3 minutes until tender.

Step 6: Stir in the tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook while stirring for about 2 minutes to develop the flavors.

Step 7: Add the chunky salsa, black beans, corn, chicken broth, and chicken bouillon cube. Bring the soup to a boil, then reduce to a simmer. Return the shredded chicken to the pot along with the cream cheese. Simmer gently, stirring occasionally, until the chicken is fully cooked and the cream cheese is melted, about 10 minutes.

Step 8: Lower the heat to low and sprinkle the shredded Monterey Jack cheese on top. Stir gently until melted. Garnish with chopped cilantro and serve warm.

Tips & Variations

Use mild or roasted poblano peppers for less heat and extra smoky flavor.

Substitute beer with chicken broth if you prefer a non-alcoholic version.

For a spicier soup, add more hot sauce or sprinkle in some cayenne pepper.

Use sharp cheddar cheese instead of Monterey Jack for a stronger cheese flavor.

Add a squeeze of fresh lime juice before serving for a bright citrus note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the cheese from clumping. This soup also freezes well; cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper seasoning absorption.

What type of beer works best in this soup?

A light lager or pale ale works well, as they add subtle flavor without overpowering the other ingredients. Avoid overly bitter or dark beers, which might affect the soup’s taste.

Dinner

Chicken Poblano Soup Recipe

Introduction