Description
This comforting Chicken Poblano Soup combines tender chicken breast with smoky poblano peppers, black beans, corn, and a creamy broth enriched with cream cheese and Monterey Jack cheese. The soup is seasoned with a blend of chili powder, smoked paprika, cumin, and other spices for a balanced, flavorful meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons avocado oil
- 1 lb. boneless/skinless chicken breast
- Salt, to taste
- Pepper, to taste
- ½ cup beer
- 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
- 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: Combine the chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder in a small bowl and set aside.
- Season Chicken: Pat the chicken breast dry and season both sides with salt, pepper, and 1 ½ teaspoons of the combined seasoning mixture.
- Sear Chicken: Heat 1-2 tablespoons of 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 golden crust forms. Remove the chicken and let it rest for 10 minutes, then shred or dice. The chicken will finish cooking later in the soup.
- Deglaze Pot: Lower heat to medium and add ½ cup beer to the pot. Use a silicone spatula to scrape the bottom and sides to lift browned bits. Reduce the beer by half, about 3-4 minutes.
- Sauté Vegetables: Add 2 tablespoons butter, diced onion, and soften for 4 minutes. Then add diced poblano peppers and minced garlic; cook for an additional 3 minutes, stirring occasionally.
- Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and remaining seasoning mixture. Cook for 2 minutes to develop flavors.
- Add Main Ingredients: Pour in chunky salsa, black beans, corn, chicken broth, and chicken bouillon cube. Bring soup to a boil, then reduce to a simmer.
- Cook Chicken in Soup: Return shredded/diced chicken to the pot along with cream cheese. Simmer gently for about 10 minutes, stirring occasionally until the chicken is fully cooked and cream cheese is melted and incorporated.
- Finish with Cheese and Cilantro: Reduce heat to low and sprinkle shredded Monterey Jack cheese into the soup, stirring to melt. Garnish with chopped cilantro and serve warm.
Notes
- Leftover chicken or rotisserie chicken (about 2 cups) can be substituted for the fresh chicken; add along with cream cheese.
- For deglazing, beer varieties like Bud Light, Corona, or Pale Ale work well. Alternatively, chicken or beef broth can replace beer if preferred.
- If salsa is unavailable, use an undrained can of Rotel tomatoes as a substitute, though salsa offers better flavor.
- Tomato paste tubes are convenient for measuring small amounts and help customize flavor.
- Frank's Hot Sauce is recommended, as its mild heat complements without overpowering.
- Shredding cheese from a block improves melt quality and flavor; Monterey Jack, Cheddar, Cheddar Jack, or Colby are excellent choices.
- Use Philadelphia cream cheese from a tub for best melting results.
- Worcestershire sauce adds umami, hot sauce enhances depth, mustard powder adds tang, and honey balances acidity for a complex flavor profile.
- Crock Pot Method: Skip searing and deglazing. Add seasoned chicken and remaining ingredients (except corn, beans, cream cheese, shredded cheese, and cilantro) to slow cooker. Cook on low for 6 hours. Add beans, corn, and then cream cheese, stirring until smooth. Stir in shredded cheese off heat. Garnish and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
