Description
This Chicken Poblano Soup is a hearty and flavorful dish featuring tender chicken breast, roasted poblano peppers, black beans, corn, and a creamy blend of cheeses. With a blend of spices and a touch of beer for deglazing, this soup offers a rich and comforting taste perfect for any dinner.
Ingredients
Scale
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
Main Ingredients
- 1-2 tablespoons avocado oil
- 1 lb. boneless skinless chicken breast
- Salt, to taste
- Pepper, to taste
- ½ cup beer (such as Bud Light, Corona, or Pale Ale)
- 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
Instructions
- Prepare Seasonings and Ingredients: Combine chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder in a small bowl and set aside. Measure out all ingredients for ease during cooking.
- Season Chicken: Pat chicken breasts dry. Season both sides with salt, pepper, and 1 ½ teaspoons of the seasoning mixture.
- Sear Chicken: Heat avocado oil in a 4.5 quart soup pot over medium-high heat. Add chicken and sear 3-4 minutes per side until golden crust forms. Remove chicken from pot and let rest for 10 minutes. Shred or dice the chicken. Undercooked centers are fine as it will finish cooking in the broth.
- Deglaze with Beer: Add beer to the pot and reduce heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot. Allow beer to reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add butter and diced onions to the pot; cook until softened, about 4 minutes. Add diced poblano peppers and minced garlic, cooking an additional 3 minutes.
- Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and remaining seasoning mixture. Cook for 2 minutes to combine flavors.
- Add Base Ingredients: Stir in chunky salsa, black beans, corn, chicken broth, and chicken bouillon cube. Bring soup to a boil, then reduce heat to a simmer.
- Add Chicken and Cream Cheese: Return shredded chicken to the pot and add cream cheese. Simmer gently for about 10 minutes until chicken is fully cooked and cream cheese has melted, stirring occasionally.
- Finish Soup: Reduce heat to low and sprinkle shredded Monterey Jack cheese over the soup. Allow cheese to melt slightly before serving.
- Garnish and Serve: Stir in chopped cilantro or sprinkle on top for garnish. Serve hot and enjoy!
Notes
- Use 2 cups leftover or rotisserie chicken as a substitute for fresh chicken; add when adding the shredded chicken back into the soup.
- If avoiding beer, substitute with additional chicken or beef broth for deglazing.
- An undrained can of Rotel tomatoes can replace salsa if necessary, though fresh salsa gives best flavor.
- Use a tomato paste tube for easy measuring and storing.
- Frank’s Hot Sauce is recommended as it adds a mild heat without overpowering the soup.
- Grate your own Monterey Jack cheese from a block for better melting and flavor.
- Philadelphia cream cheese from a tub melts better than block style.
- Worcestershire sauce adds umami depth; mustard powder adds tanginess; honey can balance acidity if desired.
- For a slow cooker method, skip searing and deglazing, add ingredients as instructed except corn, beans, cheeses, and cilantro which should be added later in cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
