Name: Spicy Chicken Poblano Soup Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb. boneless/skinless chicken breast; 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; 1-2 tablespoons avocado oil; ½ cup beer; 2 tablespoons butter; 6 cups chicken broth; 1/3 cup cream cheese, at room temperature; 1 cup Monterey Jack cheese, shredded; 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

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.

A large white pot filled with a thick soup having four main layers mixed together: creamy orange broth base, yellow corn kernels, black beans, and green pepper chunks scattered all through, along with light brown pieces of cooked chicken. On top, bright green cilantro leaves and thin pale green slices of avocado sit on one side of the pot. A wooden spoon is partially dipped into the soup from the right side. The pot is on a black marbled surface with lime wedges and yellow tortilla chips nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chicken Poblano Soup Recipe
Top Tip
How to Serve Spicy Chicken Poblano Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chicken Poblano Soup Recipe

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.

Flat lay of a raw boneless skinless chicken breast, three fresh green poblano peppers, a small yellow onion whole and uncut, three whole garlic cloves with skins on, a handful of fresh cilantro sprigs, a small white ceramic bowl filled with chunky red salsa, a small white ceramic bowl with smooth cream cheese, a small white ceramic bowl of shredded Monterey Jack cheese, a small white ceramic bowl of golden yellow butter, a small white ceramic bowl with deep red tomato paste, a small white ceramic bowl containing golden avocado oil, a small white ceramic bowl with black peppercorns and coarse salt crystals, a small white ceramic bowl with dried mixed spices including chili powder and smoked paprika, a small white ceramic bowl filled with drained black beans, a small white ceramic bowl filled with drained whole kernel yellow corn, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with a creamy orange soup that has visible pieces of black beans, yellow corn, green bell peppers, chunks of light-colored meat, and small red tomato pieces scattered throughout. On one side of the soup, three thin slices of light green avocado are neatly placed in a fan shape. Fresh green cilantro leaves sit on top of the soup near the avocado. A metal spoon rests inside the bowl on the right side. Outside the bowl, on a white cloth and white surface, there are two lime wedges and some light yellow tortilla chips partially visible. The background is a black marbled texture photo taken with an iphone --ar 2:3 --v 7

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

A white pot filled with two main layers of food sits on a black marbled surface. The bottom layer is finely chopped light beige onions with a soft texture, spread evenly across the pot's base. On top, there is a layer of chopped fresh green bell peppers, vibrant and slightly chunky. A turquoise silicone spatula rests inside the pot, mixing the vegetables gently. The inside of the pot has a slightly used look with faint brown marks near the edges. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I make the Spicy Chicken Poblano Soup Recipe without beer?

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.

Can I use rotisserie chicken for this soup?

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.

How spicy is this Spicy Chicken Poblano Soup Recipe?

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.

Can this soup be made in a slow cooker?

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.