This might be the most flavorful, comforting bowl of dinner you'll crave—warm, cheesy, and with just the right kick. The Spicy Chicken Poblano Soup Recipe is one of those meals I find myself making over and over because it's both satisfying and surprisingly simple.
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Why You'll Love This Recipe
Whenever I make this spicy chicken poblano soup, I’m reminded how a few simple ingredients can create such rich layers of flavor. It’s a perfect balance of smoky, spicy, and creamy that always surprises guests and comforts my family.
- The perfect balance of spice and creaminess: The poblano peppers add a smoky heat that’s mellowed by cream cheese and Monterey Jack.
- Simple, pantry-friendly ingredients: Most of the ingredients are easy to find and come together quickly for a weeknight meal.
- Versatile and forgiving: You can swap out chicken types or adjust spice levels easily without losing the soul of the dish.
- Great for leftovers and meal prep: It reheats beautifully and even tastes better the next day.
Ingredients & Why They Work
The magic of this Spicy Chicken Poblano Soup Recipe lies in its ingredients blending smoky, spicy, savory, and creamy notes. When you shop, look for fresh poblano peppers that are firm and glossy. A good-quality chicken broth makes a huge difference for depth of flavor here.
- Avocado oil: I love this oil for its high smoke point and neutral flavor, but olive oil works just fine.
- Boneless/skinless chicken breast: It shreds easily and soaks up the flavors; leftover rotisserie chicken saves time.
- Beer: Adds a subtle depth when deglazing—Bud Light or Corona are my go-tos, but broth works too.
- Butter: Enhances richness when cooking the veggies.
- Yellow onion: Adds sweetness and aroma once softened.
- Poblano peppers: Mild smoky heat that’s key to this recipe’s character.
- Garlic: Brightens and builds savory depth.
- Tomato paste: Concentrates umami and thickens the base.
- Hot sauce: Frank’s is my favorite—adds heat without overpowering.
- Worcestershire sauce: A sneaky umami punch that rounds out flavors.
- Chunky salsa: Adds texture and zesty brightness.
- Black beans: Provide heartiness and fiber.
- Corn: Adds sweetness and balance.
- Chicken broth & bouillon cube: Forms the savory soup base.
- Cream cheese: Melted in for rich creaminess that softens spice.
- Monterey Jack cheese: Melts smoothly and mild, complementing the soup.
- Cilantro: Fresh garnish that brightens each bite.
- Spices (chili powder, mustard powder, oregano, smoked paprika, cumin, onion & garlic powder): All build complex layers of warmth and smokiness.
Make It Your Way
I like to tweak this soup depending on my mood or what’s in the pantry. Don’t hesitate to play around and find your own favorite spin on this Spicy Chicken Poblano Soup Recipe.
- Variation: Sometimes I swap chicken breasts for thighs for extra juiciness and richness, which adds a nice depth without much extra effort.
- Make it milder or hotter: Adjust the hot sauce or add a diced jalapeño if you want more heat.
- Vegetarian twist: Skip the chicken and increase the beans and corn for a hearty meatless option.
- Slow cooker shortcut: You can skip searing the chicken and just throw everything in the crock pot, then add cheese and cream cheese at the end.
Step-by-Step: How I Make Spicy Chicken Poblano Soup Recipe
Step 1: Season and Sear the Chicken
First, I pat the chicken dry and season it with salt, pepper, and the special seasoning blend equally on both sides. Heating avocado oil in my soup pot until shimmering, I sear the chicken breasts for about 3-4 minutes per side—just until golden crusts form. Don’t worry if the center is still a bit pink; it’ll finish cooking later in the soup.
Step 2: Deglaze with Beer and Sauté Veggies
After removing the chicken to rest, I pour in the beer to deglaze the pot, scraping the browned bits off the bottom—they pack so much flavor! Let the beer reduce by half (about 3-4 minutes), then add butter, onions, poblanos, and garlic, cooking until softened and fragrant. This base sets the tone for the whole soup.
Step 3: Build the Soup’s Flavor
Next, stir in tomato paste, hot sauce, Worcestershire, and the remaining seasoning blend. Let it cook for a couple of minutes before adding salsa, black beans, corn, chicken broth, and a chicken bouillon cube. I bring everything to a boil, then lower the heat to simmer.
Step 4: Finish with Cheese and Cilantro
I add the shredded or diced chicken back into the pot along with the cream cheese, stirring gently so the cream cheese melts perfectly, giving the soup that rich, velvety texture. After about 10 minutes simmering, I switch to low heat and stir in shredded Monterey Jack cheese until melted. A generous sprinkle of roughly chopped cilantro on top just brightens everything up beautifully.
Top Tip
Over the years, I’ve learned a few tricks to make this Spicy Chicken Poblano Soup Recipe shine every time without stress.
- Perfect Sear: Don’t overcrowd the pan when searing the chicken; give it space so it browns beautifully instead of steaming.
- Deglaze Well: Scraping those browned bits with beer adds incredible umami, so don’t skip this step!
- Room Temperature Cream Cheese: Softened cream cheese blends more smoothly without lumps, giving a creamier soup.
- Shred Cheese from the Block: Using freshly shredded Monterey Jack melts better and tastes so much fresher than pre-shredded bags.
How to Serve Spicy Chicken Poblano Soup Recipe
Garnishes
I love topping the soup with extra chopped cilantro and a dollop of sour cream for a cooling contrast. Sometimes I sprinkle a few crunchy tortilla strips or crushed tortilla chips on top for texture and a fun bite.
Side Dishes
It pairs beautifully with warm cornbread or a simple green salad dressed lightly in lime vinaigrette. For something heartier, serve with Mexican street corn or even some fresh guacamole and chips on the side.
Creative Ways to Present
For casual dinner parties, I like to serve the soup in small bowls with all the garnishes in separate dishes, so guests can customize their bowls. Another fun idea is layering the soup over rice or tortilla chips for an appetizer-style serving—kind of like a warm, spicy dip.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 4 days. Reheating gently on the stove with a splash of broth or water helps keep the soup from thickening too much.
Freezing
This soup freezes quite well. Just cool it completely before transferring to freezer-safe containers. When thawed, stir well and reheat slowly. Cream cheese might separate a bit, so whisk it back in for a silky finish.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally to distribute heat evenly. Adding a little broth or water helps keep the texture just right without drying out or getting too thick.
Frequently Asked Questions:
Absolutely! If you prefer to skip beer, just use extra chicken broth for deglazing. The flavor will still be rich and delicious, though beer adds a subtle depth that I personally love.
Yes! Using leftover rotisserie chicken is a great shortcut. Just add shredded chicken directly when the recipe calls for adding the cooked chicken back into the soup. No need to sear or cook it beforehand.
It has a mild to medium heat level, mainly from the poblano peppers and 1-2 teaspoons of hot sauce. You can easily adjust the spice by adding more hot sauce or using milder peppers based on your preference.
Definitely! Skip searing the chicken and simply add the seasoned chicken and all other ingredients (except cream cheese and shredded cheese) to your slow cooker. Cook on low for about 6 hours. Stir in the cheeses at the end for creamy perfection.
Final Thoughts
This Spicy Chicken Poblano Soup Recipe has become a staple for me—not just because it’s bursting with flavor, but because it’s wholesome and approachable. Whether you’re craving something cozy to warm you up or want a dinner that impresses with minimal fuss, this soup is your new go-to. I’m confident you’ll enjoy making it as much as eating it, so give it a try and make it your own kitchen tradition.
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Spicy Chicken Poblano Soup Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
This Chicken Poblano Soup is a flavorful and creamy dish featuring tender chicken, smoky poblano peppers, black beans, corn, and a blend of spices. Enhanced with a touch of beer for depth, finished with cream cheese, Monterey Jack cheese, and fresh cilantro, it's a comforting meal perfect for any occasion.
Ingredients
Protein
- 1 lb. boneless/skinless chicken breast
Vegetables & Aromatics
- 1 small yellow onion, diced
- 3 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- ½ cup chunky salsa
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15.25 oz.) can whole kernel corn, drained
- 3 tablespoons cilantro, roughly chopped
Liquids & Fats
- 1-2 tablespoons avocado oil
- ½ cup beer
- 2 tablespoons butter
- 6 cups chicken broth
Dairy
- ⅓ cup cream cheese, at room temperature
- 1 cup Monterey Jack cheese, shredded
Seasonings & Sauces
- Salt, to taste
- Pepper, to taste
- ¾ teaspoon chili powder
- ¾ teaspoon mustard powder
- ¾ teaspoon oregano
- ¾ teaspoon smoked paprika
- ¾ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons tomato paste
- 1-2 teaspoons hot sauce (Frank’s recommended)
- 2 teaspoons Worcestershire sauce
- 1 chicken bouillon cube
Instructions
- Prepare seasoning mix: Combine chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder in a small bowl and set aside.
- Season the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and 1 ½ teaspoons of the seasoning mix evenly.
- Sear the chicken: Heat avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear each side for 3-4 minutes until a golden crust forms. Remove chicken and let rest for 10 minutes, then shred or dice. Note: it’s okay if chicken is not fully cooked at this stage.
- Deglaze the pot with beer: Add the beer to the pot and reduce heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides. Reduce beer by half, about 3-4 minutes, to concentrate flavor.
- Sauté vegetables: Add butter and diced onions to the pot and soften for 4 minutes. Then add diced poblano peppers and minced garlic, cooking for an additional 3 minutes until softened.
- Add flavorings: Stir in the tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook for 2 minutes to develop flavors.
- Add main soup ingredients: Pour in salsa, black beans, corn, chicken broth, and crumble in the chicken bouillon cube. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Cook chicken through: Return shredded chicken to the pot along with cream cheese. Simmer gently for about 10 minutes until chicken is fully cooked and cream cheese is melted, stirring occasionally to blend the creaminess.
- Finish with cheese and garnish: Reduce heat to low, sprinkle in the shredded Monterey Jack cheese and stir until melted and incorporated. Garnish with fresh chopped cilantro and serve hot.
Notes
- Use leftover or rotisserie chicken (about 2 cups shredded) as a shortcut, adding it when the shredded chicken is returned to the soup.
- If you prefer not to use beer, substitute with chicken or beef broth for deglazing the pot.
- Substitute chunky salsa with undrained Rotel tomatoes if desired for a slightly different texture.
- Use tube tomato paste (like Mutti brand) for convenient measuring and freshness.
- Frank’s Hot Sauce works well as it’s mild and flavorful; adjust heat level to taste.
- Shred cheese from a block for better melting and richer flavor compared to pre-shredded varieties.
- Philadelphia cream cheese from a tub melts more smoothly than block varieties.
- Worcestershire sauce adds depth and umami, while mustard powder adds tang; these enhance the overall well-rounded flavor.
- To make in a crock pot: skip searing and deglazing; add all ingredients except corn, beans, cheeses, and cilantro at the start; cook on low for 6 hours; add remaining ingredients towards the end and stir to combine.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
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