Chicken Poblano Soup
User Reviews
5.0
9 reviews
Excellent
Chicken Poblano Soup
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This Chicken Poblano Soup is easy to make with seasoned chicken, corn, black beans, poblano peppers, and more! You'll love the flavor explosion in this delicious seasoned broth!
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Ingredients
- 1-2 tablespoons avocado oil can sub olive oil
- 1 lb. boneless/skinless chicken breast
- Salt/Pepper to taste
- ½ cup beer see notes
- 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 I use Frank’s
- 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. See notes
- 3 tablespoons cilantro roughly chopped
Seasonings
- ¾ teaspoon EACH: chili powder, mustard powder, oregano, smoked paprika, cumin
- ¼ teaspoon EACH: onion powder, garlic powder
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Instructions
- Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
- Pat the chicken dry and season with salt/pepper. Sprinkle 1 ½ teaspoons of the combined seasoning mixture over each side of the chicken.
- Heat the oil in a 4.5 quart soup pot over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then shred or dice. It’s okay if the middle isn’t cooked all the way, it will finish cooking in the broth in later steps.
- Add the beer and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 3-4 minutes.
- Add the butter and the onions and soften for 4 minutes. Add the peppers and the garlic and soften for 3 minutes.
- Add the tomato paste, hot sauce, Worcestershire sauce, and remaining seasonings and stir to combine. Cook for 2 minutes.
- Add the salsa, black beans, corn, chicken broth, and chicken bouillon. Bring to a boil, then reduce to a simmer. Add the chicken back along with the cream cheese. Simmer very gently until the chicken is cooked through and the cream cheese is melted, about 10 minutes. Stir occasionally to incorporate the cream cheese.
- Reduce heat to low and sprinkle in the shredded cheese. Garnish with cilantro and serve!
Notes
- Pro Tips
- Crock Pot Method
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Chicken: 2 cups of leftover/rotisserie chicken can be used, add it when the diced/shredded chicken is added back to the soup. You can still reduce beer in the beginning of the recipe.
- Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale works well too! Chicken or beef broth can be used instead if you prefer not to use beer.
- Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Hot Sauce: I use Frank's Hot Sauce for this recipe. It's not too hot, 1 tsp can't be tasted outright.
- Shredded Cheese: Shred the cheese from a block, it melts and tastes much better than packaged shredded cheese. Monterey Jack, Cheddar, Cheddar Jack, and Colby are great varieties for this recipe.
- Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best.
- Flavor Enhancers: Worcestershire sauce adds umami, hot sauce enhances the other flavors, mustard powder adds tang, and honey contrasts the acidity for a well-rounded flavor profile.
- Note: To save a step, don't sear the chicken/deglaze with beer, instead just add them to the crock pot when instructed below.
- Combine the seasonings and set aside. Pat the chicken dry and season with salt, pepper, and 1 ½ teaspoons of the seasoning mixture.
- Place all remaining ingredients in the crock pot except for the corn, black beans, cream cheese, shredded cheese, and cilantro. Nestle the chicken in the liquid until it's just covered.
- Cook on low for 6 hours.
- Remove the chicken, shred or dice it, and add it back to the soup along with the corn and black beans.
- Ladle some of the broth into a small bowl. Add the cream cheese and stir until well-combined. Transfer it to the soup and stir to combine.
- Turn off heat. Gradually mix in the shredded cheese and stir to incorporate. Garnish with cilantro and serve.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
93mg
(31%)
Sodium
1534mg
(64%)
Potassium
865mg
(25%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
984IU
(20%)
Vitamin C
55mg
(61%)
Calcium
205mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 1534mg | 64% |
| Potassium | 865mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 55mg | 61% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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