This soup is the perfect cozy bowl that hits all the right spicy and smoky notes. If you want something full of flavor without spending hours in the kitchen, this Spicy Chicken Poblano Soup Recipe will become your new weeknight hero.
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Why You'll Love This Recipe
From the first spoonful, this soup feels like a warm hug with a kick. The combination of poblano peppers and shredded chicken in a creamy broth makes every bite satisfying yet light. I make this whenever I crave comfort food with a bit of personality.
- Balanced Heat & Flavor: The poblanos and hot sauce create just the right amount of spiciness without overwhelming your taste buds.
- Quick & Easy Prep: You can have it on the table in about an hour, and it’s forgiving enough for cooks of all levels.
- Rich & Creamy Texture: The cream cheese and shredded Monterey Jack make the soup silky without heaviness.
- Versatile & Customizable: Whether you have leftover chicken or want to swap out ingredients, this recipe adapts beautifully.
Ingredients & Why They Work
Each ingredient plays a special role in creating the vibrant, comforting flavor of this soup. I love how the smoky poblano peppers bring gentle heat, and the combination of spices rounds everything out into a perfectly balanced meal.
- Avocado oil: Perfect for searing the chicken due to its high smoke point, but olive oil works if that’s what you have.
- Chicken breast: Lean and tender, it soaks up the spices and broth beautifully; leftover chicken works here too and saves you time.
- Poblano peppers: They add a smoky, mild heat that’s essential to the soup’s character—roasting them first intensifies their flavor.
- Yellow onion: Provides natural sweetness and depth once softened.
- Garlic: Adds that classic aromatic base you can’t skip.
- Tomato paste: Concentrated tomato flavor that also adds a hint of sweetness and thickness.
- Beer: My secret ingredient for deglazing the pan, giving the soup an extra layer of savory complexity.
- Hot sauce: I use Frank’s for a mild, tangy punch—adjust to your heat preference.
- Worcestershire sauce: Boosts umami and balances flavors like magic.
- Chunky salsa: Brings freshness and a little tang; you can substitute with canned Rotel if needed.
- Black beans and corn: Add texture, protein, and a subtle sweetness that pairs beautifully with the spices.
- Chicken broth and bouillon cube: Forms the flavorful base of the soup.
- Cream cheese: Melted in for that creamy, luscious body without heaviness.
- Monterey Jack cheese: I always shred my own for better melting and fresh flavor, but feel free to swap with cheddar or Colby.
- Cilantro: Freshness on top that brightens every spoonful.
- Spices: A carefully balanced mix including chili powder, smoked paprika, cumin, and more that build layers of flavor and warmth.
Make It Your Way
This is one of those recipes that invites you to play with heat and texture. Personally, I like adding a dash more hot sauce or swapping black beans for pinto when I want to switch things up.
- Variation: I’ve tried making this with rotisserie chicken on busy nights—still delicious and saves time since you skip the searing step.
- Dairy-Free Option: Swap cream cheese and shredded cheese for coconut cream and a dairy-free cheese alternative; it’s surprisingly tasty and creamy.
- Vegetarian Twist: Replace chicken with extra beans and roasted sweet potatoes for a hearty meat-free soup.
Step-by-Step: How I Make Spicy Chicken Poblano Soup Recipe
Step 1: Season and Sear the Chicken
First, I pat my chicken breasts dry (this helps them brown better), then sprinkle salt, pepper, and a good scoop of the spice mix on both sides. Heat your avocado oil in a soup pot until shimmering, then sear the chicken for 3-4 minutes per side. You want a nice golden crust, but don’t worry if it’s not cooked through—that’ll happen in the soup later. Once seared, I set the chicken aside to rest for about 10 minutes before shredding it—resting keeps the meat juicy and makes shredding easier.
Step 2: Deglaze and Build Flavor
Into the same pot, pour in half a cup of beer (I usually use a light lager). Use a silicone spatula to scrape all those tasty browned bits off the bottom and sides—this is pure flavor in liquid form! Allow the beer to reduce by half, about 3-4 minutes, so the alcohol cooks off and the flavor concentrates.
Step 3: Sauté Vegetables and Spices
Stir in butter, then toss in your diced onion and let it soften for about 4 minutes. Next, add the diced poblano peppers and minced garlic, cooking for another 3 minutes. This step builds the savory base. Then, stir in tomato paste, hot sauce, Worcestershire sauce, and the rest of the seasoning mix—sauté the mixture for 2 more minutes. Your kitchen will smell irresistible!
Step 4: Bring it All Together
Add salsa, black beans, corn, chicken broth, and the bouillon cube to the pot. Bring the soup to a boil, then reduce to a gentle simmer. Scoop the shredded chicken back in along with the cream cheese. Let it simmer gently for about 10 minutes, stirring occasionally to help melt the cream cheese and blend all those flavors.
Step 5: Finish with Cheese and Cilantro
Turn the heat down to low, sprinkle in the shredded Monterey Jack, and let it gently melt into the soup. Finally, stir in fresh chopped cilantro right before serving. It adds a bright, fresh aroma that lifts the whole bowl.
Top Tip
I’ve made this soup dozens of times, and here are the best tricks I’ve learned to keep it tasting fresh and perfectly balanced.
- Sear for Flavor: Don’t skip searing the chicken—it builds a deep base flavor you won’t get otherwise.
- Deglaze with Beer: I learned that a simple splash of beer turned “just okay” soup into something rich and layered.
- Shred Chicken After Resting: Let the meat rest after searing; this keeps it juicy and easier to shred without falling apart.
- Use Fresh, High-Quality Cheese: Shredding Monterey Jack from a block makes a noticeable difference in creaminess and flavor.
How to Serve Spicy Chicken Poblano Soup Recipe
Garnishes
My go-to garnishes are a squeeze of fresh lime, a dollop of sour cream or Greek yogurt to cool the heat, and extra chopped cilantro on top for freshness. Sometimes I add sliced avocado for creaminess and a little crunch with tortilla strips because it brings such a fun texture contrast.
Side Dishes
I love pairing this soup with simple sides like warm corn tortillas, a fresh green salad, or even a side of Mexican street corn for that extra indulgence. Chips and guacamole also never disappoint if you want something casual.
Creative Ways to Present
For a dinner party, serve the soup in mini hollowed-out poblano or bell peppers for a fun presentation. You can also set up a topping bar with cheese, cilantro, sour cream, and avocado to let guests customize their bowls.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors intensify, so it tastes even better the next day! Just give it a good stir before serving.
Freezing
Freezing works well if you leave out the shredded cheese and cilantro initially. Freeze the soup in portioned containers, then add fresh cheese and herbs when reheating for best texture.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking and to help reincorporate any separated cream cheese. Adding a splash of broth or water helps keep it creamy.
Frequently Asked Questions:
Absolutely! While poblanos provide a mild smoky heat, you can substitute with Anaheim or roasted green bell peppers for less heat, or jalapeños if you want it spicier. Just adjust quantities to your heat tolerance.
Yes! Using leftover or rotisserie chicken not only saves time but also works perfectly with this soup. Just add it back during the simmering step so it warms through without drying out.
Definitely. You can skip searing the chicken and deglazing with beer if you want. Simply add all ingredients except cheese and cilantro to the slow cooker, cook on low for about 6 hours, then shred the chicken and stir in the cream cheese, cheese, and cilantro.
It has a gentle heat that builds gradually, mainly from the poblanos and hot sauce. If you want it milder, reduce the hot sauce or skip seeds in the peppers. For more kick, add extra hot sauce or jalapeños.
Final Thoughts
I always keep this Spicy Chicken Poblano Soup Recipe in my rotation when I want something fast but deliciously comforting. It strikes that perfect balance between spicy and creamy, with layers of flavor you can tell someone really cared about. You’ll love making it and even more, savoring it with family or friends around your table. Give it a try—you might just find your next favorite soup!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
Chicken Poblano Soup is a hearty and flavorful meal featuring tender chicken, smoky poblano peppers, black beans, corn, and a creamy broth enriched with cream cheese and Monterey Jack cheese. This comforting soup balances spicy, tangy, and savory notes, perfect for a satisfying dinner.
Ingredients
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 (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 Seasonings: Combine all the seasoning spices (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 breasts dry with paper towels. Season both sides with salt and pepper, then sprinkle 1 ½ teaspoons of the seasoning mixture evenly over each side of the chicken.
- Sear the Chicken: Heat the avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until a golden crust forms. Remove from the pot and let rest for 10 minutes. Shred or dice the chicken; it’s okay if the center isn’t fully cooked as it will finish in the soup.
- Deglaze with Beer: Add the beer to the pot and set heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot. Reduce the beer by half, about 3-4 minutes.
- Sauté Vegetables: Add butter and diced onions to the pot. Cook and soften for 4 minutes. Add diced poblano peppers and minced garlic, cooking for an additional 3 minutes until fragrant and softened.
- Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook for 2 minutes to blend flavors.
- Add Remaining Ingredients: Pour in chunky salsa, black beans, corn, chicken broth, and crumble the chicken bouillon cube. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Return the shredded chicken to the pot along with the cream cheese. Stir occasionally until the chicken is fully cooked and the cream cheese has melted, about 10 minutes.
- Finish with Cheese and Garnish: Reduce heat to low. Sprinkle shredded Monterey Jack cheese over the soup and stir until melted. Garnish with chopped cilantro and serve warm.
Notes
- Leftover or rotisserie chicken works well; add it when the chicken is returned to the soup.
- If you prefer not to use beer, substitute with additional chicken or beef broth.
- Undrained Rotel tomatoes can replace salsa if needed, though salsa adds a richer flavor.
- Tomato paste tubes are convenient for precise measurement and easy use.
- Frank’s Hot Sauce provides mild heat; adjust quantity to taste.
- Shredding cheese from a block improves melt and flavor compared to pre-shredded cheese.
- Philadelphia cream cheese from a tub melts more smoothly than block cream cheese.
- Worcestershire sauce adds umami; mustard powder brings tang; hot sauce enhances overall flavor balance.
- Crock Pot adaptation: skip searing and deglazing; cook ingredients on low for 6 hours, then add cream cheese, shredded cheese, and cilantro at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
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