Creamy Chicken Poblano Soup | Flavorful & Comforting

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 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, 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

This Creamy Chicken Poblano Soup Recipe is an absolute game-changer when you want something comforting but with just the right kick. It’s perfectly creamy, a touch smoky, and packed with fresh poblano peppers that give it so much character.

A close-up view of a thick soup in a green pot with a white inside, filled with layers of yellow corn kernels, black beans, reddish diced tomatoes, and green bell peppers, all floating in a rich orange broth. The soup also shows pieces of light brown cooked chicken and small onion bits, with some fresh green cilantro leaves on the side and a few slices of fresh green avocado resting on the right edge. A wooden spoon is partially dipped into the soup from the top right, stirring the mix. In the background, there are wedges of lime and some yellow tortilla chips on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Poblano Soup Recipe
Top Tip
How to Serve Creamy Chicken Poblano Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I get so excited every time I make this soup because it hits that perfect balance of creamy, tangy, and mildly spicy. It’s a dish that feels indulgent but is straightforward enough to whip up any weeknight—plus, leftovers taste even better the next day!

Rich creaminess: Cream cheese blended with Monterey Jack gives the soup a velvety texture you just can’t resist.
Flavor depth: The beer deglaze adds a subtle maltiness, while Worcestershire and hot sauce layer in complex umami notes.
Fresh but approachable heat: The poblano peppers provide smoky warmth without overwhelming the dish.
Versatile and forgiving: You can easily swap or add ingredients to suit what you have on hand or your spice preference.

Ingredients & Why They Work

Every ingredient here plays a part in building that signature creamy and smoky flavor. From the poblano peppers’ mild heat to the cream cheese that smooths it all out, you’ll want to give each component its moment.

Flat lay of a fresh boneless skinless chicken breast, three whole poblano peppers with dark green glossy skin, a small yellow onion with smooth peel, three whole uncracked garlic cloves, a handful of rough chopped bright green cilantro leaves, a small white ceramic bowl of smooth red tomato paste, a small white bowl of chunky red salsa with visible tomato and pepper pieces, a small white bowl of melted golden butter, a small white bowl of amber-colored beer, a small white bowl of dark Worcestershire sauce, a small white bowl of bright orange hot sauce, a small white bowl of drained shiny black beans, a small white bowl of golden whole kernel corn, a small white bowl of creamy white cream cheese at room temperature, a small white bowl of shredded pale yellow Monterey Jack cheese, a small white bowl of mixed dried spices with shades of red, brown and beige (chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, garlic powder), two whole brown eggs, and a white ceramic salt cellar with coarse salt crystals, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: I prefer avocado oil for its high smoke point and neutral flavor, but olive oil works fine too.
Chicken breast: Lean and easy to shred, it soaks up all the spices and broth beautifully.
Poblano peppers: These give gentle smoky heat that's key to the dish.
Beer: Don’t skip this if you can—deglazing the pot with beer adds depth. Otherwise, broth works.
Butter: Helps soften the vegetables and enriches the soup.
Yellow onion & garlic: Classic aromatics that form the flavor base.
Tomato paste: Concentrated tomato flavor that amps up richness without acidity.
Hot sauce: Just enough to brighten but not overpower; Frank’s is my go-to.
Worcestershire sauce: Adds umami magic and a hint of tang.
Chunky salsa: Adds texture and a fresh tomato kick.
Black beans & corn: Super satisfying additions that stretch the soup and add body.
Chicken broth & bouillon cube: The flavorful liquid base, with a bit extra umami from the bouillon.
Cream cheese & Monterey Jack cheese: Cream cheese blends in for silky texture; Monterey Jack provides melt and mild tang.
Cilantro: Freshness for the finish, brightening each spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this soup based on what I’m in the mood for or what’s in my fridge. You should definitely make it your own — maybe you like it spicier, or with a bit of smoky bacon stirred in.

Variation: Once, I swapped out the chicken breast for shredded rotisserie chicken, which saved me time and made for an even juicier soup. You can add it during the last simmer step.
Vegetarian twist: Omit the chicken, double the beans, and add diced potatoes for a hearty veggie version.
Heat adjustment: Use more poblano peppers for gentle heat or add a jalapeño for a kick — just remember to deseed it if you want to control the spice.
Dairy-free: Substitute cream cheese with vegan cream cheese and use a plant-based cheese alternative with similar melting properties.

Step-by-Step: How I Make Creamy Chicken Poblano Soup Recipe

A white bowl sits on a white marbled surface, filled with a creamy orange soup that has visible chunks of white chicken pieces, black beans, yellow corn, red tomato bits, and green pepper pieces throughout. On top, three thin slices of bright green avocado are neatly arranged on one side, and a small bunch of fresh green cilantro is placed near the avocado. A metal spoon rests inside the bowl, and near the bowl on the surface are two lime wedges and some yellow tortilla chips. The scene is bright with natural light, creating a fresh and appetizing look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

I start by patting the chicken dry so it browns nicely. Then I season it liberally with salt, pepper, and a custom blend of spices—adding chili powder, smoked paprika, and cumin really infuses the flavors. Heating avocado oil, I sear the chicken for a golden crust, about 3-4 minutes per side. This locks in flavor and sets the stage for a rich broth. Don’t worry if the inside isn’t fully cooked; it’ll finish simmering later.

Step 2: Deglaze the Pot with Beer

After removing the chicken, I pour in the beer and scrape the bottom with a silicone spatula to lift all those delicious browned bits. This step is pure flavor gold. Let it reduce by half over about 3-4 minutes to concentrate that deep, malty character—trust me, it makes a huge difference.

Step 3: Sauté Veggies and Build Flavor

Next, I melt the butter and sauté the diced onion until translucent, around 4 minutes, then add the diced poblanos and garlic, cooking for another 3 minutes. The aroma when this stage finishes is irresistible. Stir in tomato paste, hot sauce, Worcestershire sauce, and the rest of the seasoning blend, cooking briefly to bloom the spices and deepen the flavors.

Step 4: Add the Hearty Ingredients and Simmer

Then I stir in chunky salsa, black beans, corn, chicken broth, and the bouillon cube. Bring everything to a boil before lowering to a gentle simmer. I pop the chicken back into the pot along with cubed cream cheese, stirring occasionally so it melts smoothly into the broth. Simmer for about 10 minutes, ensuring the chicken cooks through and that creamy texture we crave is achieved.

Step 5: Finish with Cheese and Cilantro

Finally, I reduce heat to low and sprinkle in shredded Monterey Jack cheese, stirring just enough to melt but keep it luscious and gooey. A generous handful of chopped cilantro adds a fresh burst of flavor right before serving.

Top Tip

From personal experience, the little things really add up with this soup. Investing a few extra minutes to sear the chicken and deglaze with beer transforms the flavor entirely.

Don't Skip the Sear: Searing creates that irresistible crust that adds layers of flavor you simply can’t get by just boiling the chicken.
Deglaze with Beer: I used to skip this until I tried it. The bitterness and maltiness enhance the soup’s complexity in a subtle way.
Use Fresh Shredded Cheese: I shred Monterey Jack myself because pre-shredded cheese often has anti-caking agents that can affect melt and texture.
Cream Cheese at Room Temp: Let the cream cheese soften before adding so it blends seamlessly without clumping.

How to Serve Creamy Chicken Poblano Soup Recipe

A white pot filled with chopped white onions and bright green bell peppers being stirred with a light blue spatula inside the pot. The onions are translucent and soft, mixed with chunks of fresh green peppers spread evenly across the top. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple here—fresh cilantro, a squeeze of lime juice, and occasionally a dollop of sour cream or a few crushed tortilla chips for crunch. Sometimes I add sliced avocado, which melds beautifully with the smoky flavors.

Side Dishes

To round out the meal, I usually serve warm corn tortillas or crusty bread for dipping. Sometimes a crisp green salad helps balance the creaminess, especially on warmer days. On cooler nights, I pair it with Mexican street corn for a real fiesta.

Creative Ways to Present

For dinner parties, I’ve ladled the soup into mini bread bowls—that always wows guests and adds a cozy touch. Garnished with finely sliced radishes and a sprinkle of cotija cheese, it turns into a vibrant centerpiece. Another fun idea is serving it in small mason jars for casual gatherings or as an appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so if you can, wait a day before digging in again. When reheated, I stir occasionally to keep the cheese properly melted.

Freezing

I’ve frozen this soup a few times with great success. Be sure to leave out the fresh cilantro before freezing and add it fresh when reheating. Freeze in portioned containers to grab and thaw easily. The texture stays creamy, although the cheese might separate slightly, so a gentle stir while reheating works perfectly.

Reheating

Reheating on the stovetop over medium-low heat works best to prevent curdling. Stir gently and add a splash of broth or water if it feels too thick. Microwaving is okay but I recommend stirring halfway through to ensure even warming and to keep that luscious texture intact.

Frequently Asked Questions:

Can I use rotisserie chicken for this soup?

Absolutely! Using leftover or store-bought rotisserie chicken saves time and doesn’t sacrifice flavor. Just add the shredded chicken when you return it to the pot for the final simmer. You can still go through the initial sear and deglaze steps with beer for maximum flavor, or skip that to save some time.

What if I don’t want to cook with beer?

No worries! You can substitute chicken broth or even beef broth when deglazing the pot. The beer mainly adds a subtle maltiness, so using broth will still give you a tasty base, just a little less complex. I’ve done this often with great results.

Can I make this soup in a slow cooker?

Yes! The slow cooker method is fantastic when you want a hands-off approach. Just skip searing the chicken and deglazing with beer, then add the seasoned chicken and all other ingredients except the corn, beans, cream cheese, shredded cheese, and cilantro. Cook on low for 6 hours, then add in the remaining ingredients and finish as directed.

What cheese melts best in this soup?

I recommend grating Monterey Jack from a block for the best melt and flavor. It’s mild, creamy, and blends perfectly. Cheddar or Colby work too, but avoid pre-shredded cheeses which often have additives that affect texture and melting.

Final Thoughts

This Creamy Chicken Poblano Soup Recipe is one of those dishes I keep coming back to because of its bold flavors and comforting creaminess. Whether you're making it for a cozy night in or sharing with friends, it's always a hit. Give it a try—you'll love how the poblano peppers bring a unique touch that sets this soup apart from your usual chicken recipes!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way