Can I make this soup without beer?

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.

How spicy is the Spicy Chicken Poblano Soup Recipe?

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.

Can I use rotisserie chicken instead of cooking fresh chicken?

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.

What’s the best way to store leftovers?

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.

Spicy Chicken Poblano Soup: Flavorful & Easy Weeknight Dinner

Name: Delicious Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
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; 1/3 cup cream cheese, at room temperature; 1 cup Monterey Jack cheese, shredded; 3 tablespoons cilantro, roughly chopped; 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

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

Scale

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
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

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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