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
Scale
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
- 1/3 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
