\u003cstrong\u003eCan I use other peppers instead of poblanos?\u003c/strong\u003e

You can! However, poblanos have a unique mild heat and smoky flavor that define this soup. If using something else, mild green chilies or Anaheim peppers work well, but avoid super spicy peppers unless that’s what you prefer.

\u003cstrong\u003eWhat if I don't have beer for deglazing?\u003c/strong\u003e

No worries! You can substitute chicken broth or even water to deglaze the pan. The beer adds a bit of extra depth, but the soup will still be delicious without it.

\u003cstrong\u003eCan I make this soup in a slow cooker?\u003c/strong\u003e

Absolutely! Skip the searing and deglazing steps. Add all ingredients except the cheese, cream cheese, corn, beans, and cilantro into your slow cooker. Cook on low for about 6 hours. Then shred the chicken, stir in the remaining ingredients, and cook until heated through.

\u003cstrong\u003eHow can I control the spice level?\u003c/strong\u003e

Start with 1 teaspoon of hot sauce, then taste and add more gradually if you want the soup spicier. You can also reduce the poblano peppers if you prefer less heat. Serving with sour cream or avocado helps mellow the spice.

Spicy Chicken Poblano Soup - Cozy and Flavorful Comfort

Description

This Chicken Poblano Soup is a comforting and flavorful dish combining tender chicken, smoky poblano peppers, black beans, corn, and creamy cheeses. The soup features a rich broth enhanced with beer deglazing, tomato paste, hot sauce, Worcestershire sauce, and a blend of spices for a perfectly balanced and hearty meal.

Ingredients

Scale

Protein and Dairy

1 lb. boneless/skinless chicken breast
1/3 cup cream cheese, at room temperature
1 cup Monterey Jack cheese, shredded

Vegetables and Aromatics

1 small yellow onion, diced
3 poblano peppers, seeded and diced
3 cloves garlic, minced

Beans and Corn

1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can whole kernel corn, drained

Liquids and Sauces

1/2 cup beer (such as Bud Light, Corona, or Pale Ale)
6 cups chicken broth
1/2 cup chunky salsa
2 tablespoons butter
2 tablespoons tomato paste
1-2 teaspoons hot sauce (Frank’s recommended)
2 teaspoons Worcestershire sauce
1 chicken bouillon cube
1-2 tablespoons avocado oil (can substitute olive oil)

Spices and Seasonings

3/4 teaspoon chili powder
3/4 teaspoon mustard powder
3/4 teaspoon oregano
3/4 teaspoon smoked paprika
3/4 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper, to taste

Herbs

3 tablespoons cilantro, roughly chopped

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Instructions

Prepare the 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 dry and season with salt and pepper. Sprinkle 1 ½ teaspoons of the seasoning mixture over each side of the chicken breast.
Sear the Chicken: Heat avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden crust forms. Remove chicken and let rest for 10 minutes before shredding or dicing.
Deglaze the Pot: Add beer to the pot and set heat to medium. Use a silicone spatula to scrape and deglaze bottom and sides of the pot. Reduce the beer by half, approximately 3-4 minutes.
Sauté Aromatics: Add butter and diced onion to the pot and cook until softened, about 4 minutes. Add diced poblano peppers and garlic; cook another 3 minutes until softened.
Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook for 2 minutes to develop flavor.
Combine Main Ingredients: Add chunky salsa, black beans, corn, chicken broth, and chicken bouillon cube. Bring the soup to a boil, then reduce to a simmer.
Cook Chicken and Melt Cream Cheese: Return shredded or diced chicken to the pot along with cream cheese. Simmer gently for about 10 minutes until chicken is fully cooked through and cream cheese is melted, stirring occasionally.
Add Cheese and Garnish: Reduce heat to low and sprinkle in the shredded Monterey Jack cheese. Stir gently to melt. Garnish with chopped cilantro and serve warm.

Notes

Use 2 cups of leftover or rotisserie chicken instead of fresh chicken; add it when the chicken is returned to the soup.
If you prefer not to use beer for deglazing, substitute with chicken or beef broth.
Undrained Rotel tomatoes can replace salsa if needed, but salsa adds great flavor.
Using tomato paste from tubes allows easy measuring and customization.
Frank’s hot sauce adds mild heat without overpowering the soup.
Shred cheese from a block for better melting and flavor compared to pre-shredded cheese.
Philadelphia cream cheese from a tub melts best in this soup.
Worcestershire sauce adds umami, hot sauce boosts flavor complexity, mustard powder offers tang, and honey balances acidity (if used).
For Crock Pot method: skip searing and deglazing, add ingredients as instructed, cook on low for 6 hours, then add beans, corn, cream cheese, and cheese as directed.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 820 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: 65 mg