Description
This Chicken Poblano Soup is a rich, flavorful dish featuring tender chicken breast simmered with poblano peppers, black beans, corn, and a blend of spices, finished with creamy cheeses and fresh cilantro. Perfect for a comforting dinner that combines smoky, spicy, and tangy elements in a hearty broth.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons avocado oil
- 1 lb. boneless skinless chicken breast
- Salt and pepper to taste
- ½ cup beer (or chicken/beef broth as substitute)
- 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 (Frank's recommended)
- 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
- 1/3 cup cream cheese, at room temperature
- 1 cup Monterey Jack cheese, shredded
- 3 tablespoons cilantro, roughly chopped
Seasonings
- 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
Instructions
- Prepare Seasonings and Ingredients: Combine all the seasonings listed and set them aside. Measure out all ingredients so they are ready to use.
- Season the Chicken: Pat the chicken breasts dry with a paper towel and season with salt and pepper. Sprinkle 1 ½ teaspoons of the seasoning mixture over each side of the chicken for enhanced flavor.
- Sear the Chicken: Heat avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken breasts and sear until a golden crust forms, about 3-4 minutes per side. Remove the chicken and let it rest for 10 minutes. Shred or dice the chicken; it does not need to be fully cooked as it will finish cooking in the soup.
- Deglaze the Pot: Add the beer to the pot and set heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides for extra flavor. Reduce the liquid by half, about 3-4 minutes.
- Sauté Vegetables: Add butter to the pot, then add the diced onion and cook until softened, about 4 minutes. Add the diced poblano peppers and minced garlic; cook another 3 minutes to soften.
- Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook and stir for 2 minutes to blend flavors.
- Add Remaining Ingredients: Mix in salsa, black beans, corn, chicken broth, and the chicken bouillon cube. Bring the soup to a boil then reduce heat to a gentle simmer.
- Simmer with Chicken and Cream Cheese: Return the shredded or diced chicken to the pot along with the cream cheese. Let everything simmer gently until the chicken is fully cooked through and cream cheese is melted, about 10 minutes, stirring occasionally.
- Finish with Cheese and Cilantro: Reduce heat to low and sprinkle shredded Monterey Jack cheese into the soup. Stir until melted and fully combined. Garnish with chopped cilantro and serve hot for a comforting meal.
Notes
- Leftover or rotisserie chicken (about 2 cups) can replace fresh chicken; add it when adding chicken back to the soup.
- If avoiding beer, substitute with chicken or beef broth for deglazing the pot.
- Use undrained Rotel tomatoes instead of salsa for a similar flavor if salsa is unavailable.
- Tomato paste tubes (like Mutti) make measuring more flexible and convenient.
- Frank’s Hot Sauce adds mild heat without overpowering; adjust to your spice preference.
- Shred cheese from blocks instead of pre-shredded bags for better melt and flavor.
- Philadelphia cream cheese from a tub melts smoother than block varieties.
- Worcestershire sauce adds umami depth, hot sauce boosts flavor, mustard powder adds tang, and honey balances acidity.
- Crock Pot method available: omit searing/deglazing, cook on low for 6 hours with modifications as described in the recipe notes.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg
