Description
This Chicken Poblano Soup is a flavorful and comforting dish featuring tender shredded chicken, smoky poblano peppers, and a rich, creamy broth. Perfect for a cozy meal, this soup combines a blend of seasonings, black beans, corn, and cheeses to create a hearty and delicious bowl of warmth with a slight kick from hot sauce and spices.
Ingredients
Scale
Meat and Oil
- 1–2 tablespoons avocado oil (can substitute olive oil)
- 1 lb. boneless skinless chicken breast
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- ½ cup chunky salsa
- 1 (15.25 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained and rinsed
- 3 tablespoons cilantro, roughly chopped
Dairy
- 2 tablespoons butter
- ⅓ cup cream cheese, at room temperature
- 1 cup Monterey jack cheese, shredded
Liquids and Broth
- ½ cup beer (see notes)
- 6 cups chicken broth
Seasonings and Sauces
- Salt and pepper, to taste
- 1 chicken bouillon cube
- 1–2 teaspoons hot sauce (Frank’s recommended)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- ¾ teaspoon each: chili powder, mustard powder, oregano, smoked paprika, cumin
- ¼ teaspoon each: onion powder, garlic powder
Instructions
- Prepare Seasonings and Ingredients: Combine all the dry seasonings (chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, garlic powder) in a small bowl and set aside. Measure out and prepare all other ingredients before starting the cooking process.
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, and sprinkle 1 ½ teaspoons of the combined seasoning mixture on each side for a flavorful crust.
- Sear the Chicken: Heat the avocado oil in a 4.5 quart soup pot over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until a golden crust forms. Remove from the pot and let rest for 10 minutes, then shred or dice. The chicken doesn’t need to be fully cooked as it will finish cooking in the soup.
- Deglaze the Pot with Beer: Pour the beer into the pot and set heat to medium. Use a silicone spatula to scrape and loosen the flavorful browned bits stuck to the bottom and sides of the pot. Reduce the beer by half, about 3-4 minutes, intensifying the flavor base of the soup.
- Sauté Vegetables: Stir in the butter and diced onions, cooking until softened about 4 minutes. Add the diced poblano peppers and minced garlic, cooking for another 3 minutes until fragrant and tender.
- Add Tomato Paste and Flavorings: Incorporate the tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Stir to combine and cook for about 2 minutes to develop the depth of flavor.
- Build and Simmer the Soup: Add salsa, black beans, corn, chicken broth, and the chicken bouillon cube to the pot. Bring the soup to a boil, then reduce to a gentle simmer. Return the shredded chicken to the pot along with the room temperature cream cheese. Allow the soup to simmer gently for 10 minutes, stirring occasionally to melt and incorporate the cream cheese, ensuring the chicken cooks through.
- Finish with Cheese and Garnish: Reduce the heat to low. Stir in the shredded Monterey jack cheese until melted and well combined. Sprinkle the chopped cilantro on top. Serve hot and enjoy your flavorful Chicken Poblano Soup!
Notes
- Beer adds a depth of flavor to the soup; use a light lager or pale ale for best results. If you prefer not to use beer, substitute with additional chicken broth.
- Monterey jack cheese melts smoothly and adds creaminess — feel free to substitute with mild cheddar or pepper jack for a bit more spice.
- Adjust the hot sauce quantity to your preferred spice level.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days and reheats well.
- For a thicker soup, reduce the broth slightly before adding the cream cheese, or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Poblano Soup, Mexican Soup, Creamy Chicken Soup, Spicy Chicken Soup, Poblano Pepper Soup
