When I want a comforting bowl of soup with just the right kick, the Spicy Chicken Poblano Soup Recipe immediately comes to mind. It’s packed with layers of flavor, and better yet, it’s simple enough to whip up on a weeknight without stress.
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Why You'll Love This Recipe
There’s something about this soup that just feels like a warm hug after a busy day. I love how the smoky poblanos mix with the creamy cheese and tender chicken, sending your taste buds straight to flavor town. Plus, it’s versatile and adaptable to whatever you have on hand.
- Bold smoky flavor: Roasted poblanos and chili spices give the soup that perfect hint of heat and depth.
- Easy weeknight dinner: You can have it simmering in less than an hour, with minimal fuss.
- Rich creaminess without heaviness: Cream cheese blends right in, giving the soup a silky texture that doesn’t weigh you down.
- Flexible ingredients: You can swap in leftover chicken, adjust spice levels, or even use different cheeses to make it your own.
Ingredients & Why They Work
Every ingredient here plays a part in building that harmonious flavor. I always recommend using fresh poblanos when possible because their smoky taste is irreplaceable. And having your seasonings measured and ready makes the whole cooking process smoother—trust me, it speeds things up!
- Avocado oil: Its mild flavor and high smoke point make it perfect for searing the chicken without burning.
- Chicken breast: Lean and tender, it soaks up the soup’s spices beautifully.
- Beer: Adds a subtle depth and helps deglaze the pot to get all those flavorful browned bits.
- Butter: Boosts richness and helps soften the onions and peppers evenly.
- Yellow onion: Brings sweetness and body to the base of the soup.
- Poblano peppers: The star ingredient that adds a smoky heat without overpowering.
- Garlic: Always a flavor booster in soups, giving that punch of aroma.
- Tomato paste: Concentrates the tomato flavor and adds a subtle acidity.
- Hot sauce: I love Frank’s for its balanced heat, but use what you like for your level of spicy kick.
- Worcestershire sauce: An umami powerhouse that deepens overall flavor.
- Chunky salsa: Adds freshness and texture—homemade or store-bought works great.
- Black beans: They bring heartiness and a gentle earthiness.
- Corn: Sweet bursts that contrast the spice perfectly.
- Chicken broth: Creates the tasty, savory base.
- Chicken bouillon cube: Adds an extra layer of savory depth.
- Cream cheese: For creamy richness and silky mouthfeel.
- Monterey jack cheese: Melts beautifully and lends a mild, buttery flavor.
- Cilantro: Fresh and bright, it’s the finishing touch that lifts the soup.
- Seasonings: Chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder all combine to build an irresistible smoky, spicy flavor profile.
Make It Your Way
I love experimenting with this Spicy Chicken Poblano Soup Recipe depending on the season or what I have in the fridge. It’s such a forgiving recipe that you can easily customize the heat level or swap ingredients to fit your family’s tastes.
- Variation: For a milder option, I reduce the hot sauce and skip a poblano or two. Once, I even stirred in some diced sweet potatoes for a sweeter twist that my kids adored.
- Protein swap: Leftover rotisserie chicken works beautifully here, saving you time and adding a nice smoky flavor if it’s been seasoned well.
- Dairy-free: You can skip the cream cheese and cheese or use plant-based alternatives, and it still stays creamy thanks to the beans and broth.
Step-by-Step: How I Make Spicy Chicken Poblano Soup Recipe
Step 1: Sear the Chicken to Lock in Juices
After seasoning the chicken generously with salt, pepper, and the special spice blend, I heat avocado oil in my soup pot until it’s shimmering. Then I sear each side for about 3-4 minutes until a golden crust forms. This step builds flavor and texture—don’t skip it! Don’t worry if the chicken isn’t fully cooked through; it will finish cooking in the broth.
Step 2: Deglaze the Pot with Beer
Once the chicken is out of the pot to rest, I pour in the beer to deglaze. Using a silicone spatula, I scrape up all those delicious browned bits stuck to the bottom. This step infuses the soup base with deep, savory flavor. I let it reduce by half for about 3-4 minutes to concentrate those lovely flavors.
Step 3: Build the Flavor Base with Veggies and Spices
Next, I melt in the butter and soften the onion for around 4 minutes, followed by the poblanos and garlic for 3 minutes more. This softening releases a sweet and smoky aroma that sets the stage. I then stir in tomato paste, hot sauce, Worcestershire sauce, and the remainder of the seasoning mix, cooking for about 2 minutes so everything melds beautifully.
Step 4: Combine Beans, Corn, Broth, and Chicken
I add the salsa, black beans, corn, chicken broth, and bouillon cube, bringing the whole pot to a boil. Then I reduce to a simmer and add the seared chicken back along with cream cheese. Stirring occasionally, the cream cheese melts in smoothly as the chicken finishes cooking over about 10 minutes.
Step 5: Finish with Cheese & Cilantro
Turning the heat to low, I sprinkle the shredded Monterey Jack cheese over the soup and stir until melted. A handful of fresh cilantro on top adds that bright, vibrant finish to each bowl. And just like that, dinner is served!
Top Tip
I’ve made this soup countless times, and a few small adjustments really make a difference. These tips are what kept the flavors balanced and the soup perfectly creamy every time.
- Deglaze Properly: Don’t rush the beer reduction; scraping the browned bits adds incredible true depth that you can’t replicate otherwise.
- Use Fresh Cheese: Shredding Monterey Jack from a block makes melting smooth and flavorful—packaged shredded cheese often has stabilizers that prevent this.
- Let Chicken Rest: After searing, let the chicken sit a few minutes to lock juices before shredding; your soup will be more tender and juicy.
- Don’t Skip the Cream Cheese: It’s the secret weapon for creaminess without heaviness—use room temperature cream cheese for ease of stirring and melting.
How to Serve Spicy Chicken Poblano Soup Recipe
Garnishes
I usually top each bowl with a sprinkle of fresh cilantro and a dollop of sour cream or Greek yogurt for extra creaminess. Sometimes I add sliced avocado or crispy tortilla strips for crunch. A squeeze of lime brightens it up beautifully, especially if you love a tangy contrast.
Side Dishes
I like pairing this soup with warm corn tortillas or a side of Mexican street corn (elote) for a festive touch. It’s also fantastic alongside a simple salad or some crunchy tortilla chips to scoop up every last spoonful.
Creative Ways to Present
For dinner parties, I serve the soup in small copper pots or mini cast-iron skillets for a rustic vibe. You can also offer a "build-your-own-garnish" bar with chopped onions, jalapeños, cheeses, and cilantro—for a fun interactive meal everyone enjoys.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into airtight containers and refrigerate them for up to 4 days. The flavors actually deepen after a day or two, so leftovers taste even better than the fresh batch!
Freezing
This soup freezes beautifully. I like to portion it into single-serving containers so I can thaw just what I need. When ready, I defrost overnight in the fridge—this method keeps the chicken tender without drying out.
Reheating
You can reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from sticking or separating. If it seems too thick, add a splash of broth or water to loosen it up without losing flavor.
Frequently Asked Questions:
Absolutely! I’ve made it plenty of times swapping the beer for extra chicken broth. The beer adds depth but isn’t essential — just make sure to scrape up those browned bits in the pot for flavor.
The soup packs a nice mild to medium heat thanks to the poblanos and hot sauce, but it’s very adjustable. If you prefer less heat, reduce the hot sauce or remove some seeds from the poblanos before dicing.
Yes! Using leftover rotisserie chicken is a great shortcut. Just add the shredded chicken back in after the broth and veggies are simmering, so it warms through but doesn’t overcook.
Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the soup in portioned containers and thaw overnight before reheating gently.
Final Thoughts
This Spicy Chicken Poblano Soup Recipe has become one of my absolute favorites because it’s a perfect balance of comforting and exciting. Every time I make it, I love how the flavors come together effortlessly, leaving everyone asking for seconds. I can’t wait for you to try it yourself—grab a pot, invite your loved ones, and enjoy this bowl of warming deliciousness as if I were right there in your kitchen cheering you on.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Poblano Soup is a creamy, flavorful Mexican-inspired soup featuring tender chicken, smoky poblano peppers, black beans, corn, and a rich blend of spices. Enhanced with cream cheese and Monterey Jack, it offers a comforting and hearty meal perfect for any occasion.
Ingredients
Main Ingredients
- 1-2 tablespoons avocado oil
- 1 lb. boneless/skinless chicken breast
- Salt and 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 (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
- ⅓ 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 the seasoning: Combine chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder in a small bowl and set aside. Measure out remaining ingredients before starting.
- Season the chicken: Pat the chicken breasts dry and season with salt, pepper, and 1 ½ teaspoons of the seasoning mixture on each side.
- Brown the chicken: Heat the 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 a golden crust forms. Remove chicken and let rest for 10 minutes, then shred or dice. It's fine if the chicken isn’t fully cooked through as it will finish cooking in the soup.
- Deglaze the pot: 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 of the pot. Reduce the beer by half, about 3-4 minutes, to concentrate the flavor.
- Sauté vegetables: Stir in the butter and diced onion. Cook for 4 minutes until softened. Add the diced poblano peppers and minced garlic, cooking for an additional 3 minutes.
- Add flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and remaining seasoning mixture. Cook for 2 minutes to develop flavors.
- Add the main soup ingredients: Mix in salsa, black beans, corn, chicken broth, and the chicken bouillon cube. Bring to a boil, then reduce to a simmer.
- Cook the chicken and cream cheese: Return shredded chicken to the pot along with the cream cheese. Simmer gently for about 10 minutes until the chicken is fully cooked and the cream cheese is melted and incorporated, stirring occasionally.
- Finish with cheese and cilantro: Reduce heat to low, sprinkle in the shredded Monterey Jack cheese, and stir to melt. Garnish with chopped cilantro before serving.
Notes
- For convenience, 2 cups of leftover or rotisserie chicken can replace fresh chicken; add it when the chicken is returned to the soup.
- If you prefer no beer, substitute with chicken or beef broth for deglazing.
- An undrained can of Rotel tomatoes can substitute for the salsa if preferred.
- Use tomato paste from a tube for easy measuring and storage.
- Frank’s Hot Sauce is recommended for balanced heat that doesn’t overpower the soup.
- Shred your own cheese from a block for better melting and flavor compared to pre-shredded cheese.
- Philadelphia cream cheese from a tub melts better than block cream cheese in this soup.
- Worcestershire sauce adds savory umami, hot sauce boosts flavor without excessive heat, mustard powder adds tang, and a bit of honey balances acidity.
- For a crock pot method: skip searing and deglazing, add chicken and all ingredients except corn, black beans, cream cheese, cheese, and cilantro on low for 6 hours. Add corn and beans after shredding chicken, then incorporate cream cheese and cheese off heat.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
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