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.

Creamy Chicken Poblano Soup | Flavorful & Comforting

Description

This hearty Chicken Poblano Soup combines tender chicken breast with smoky poblano peppers, black beans, corn, and a touch of heat from hot sauce. Cream cheese and Monterey Jack cheese add a rich creamy texture, while cilantro brings freshness. Perfect for a comforting dinner, this soup uses a blend of spices to create a flavorful and satisfying meal.

Ingredients

Scale

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, 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 Seasonings and Ingredients: Combine all the seasonings in a small bowl and set aside. Measure out all other ingredients before starting the cooking process for ease.
Season the Chicken: Pat the chicken breasts dry and season generously with salt, pepper, and 1 ½ teaspoons of the seasoning mix on each side.
Sear the Chicken: Heat avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until a golden crust forms. Remove chicken and let it rest for 10 minutes, then shred or dice it. Partial cooking is fine as it will finish cooking in the soup.
Deglaze with Beer: Lower heat to medium and pour in the beer. Use a silicone spatula to scrape and dissolve all browned bits from the bottom and sides of the pot, enhancing the flavor. Cook until the beer reduces by half, about 3-4 minutes.
Sauté Vegetables: Add butter and diced onion to the pot, cooking until softened about 4 minutes. Then add diced poblano peppers and minced garlic, cooking for an additional 3 minutes.
Add Flavor Base: Stir in tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook the mixture for 2 minutes to deepen the flavors.
Combine Soup Ingredients: Add salsa, black beans, corn, chicken broth, and the chicken bouillon cube. Bring the mixture to a boil, then reduce heat to a gentle simmer.
Finish Cooking the Chicken: Return the shredded/diced chicken to the pot along with the cream cheese. Simmer gently until the chicken is fully cooked and the cream cheese is completely melted and incorporated, about 10 minutes. Stir occasionally to blend the cream cheese evenly.
Add Cheese and Garnish: Reduce heat to low and sprinkle in the shredded Monterey Jack cheese, stirring gently until melted. Finally, garnish with chopped cilantro and serve hot.

Notes

Chicken: Leftover or rotisserie chicken (about 2 cups) can be used instead of fresh chicken breast. Add it at the same step when returning shredded chicken to the soup.
Beer: Use light beers such as Bud Light, Corona, or a Pale Ale for deglazing. Alternatively, chicken or beef broth can substitute if you prefer no alcohol.
Salsa: An undrained can of Rotel tomatoes works as a substitute for chunky salsa but using salsa gives the best flavor.
Tomato Paste: Tubed tomato paste (like Mutti brand) allows for easy measurement and storage.
Hot Sauce: Frank's Hot Sauce is recommended for balanced mild heat, about 1 teaspoon won’t overpower the soup.
Shredded Cheese: Shredding cheese fresh from a block improves melt quality and flavor compared to pre-shredded cheese. Monterey Jack, Cheddar, or Colby cheeses all work well.
Cream Cheese: Use cream cheese from a tub rather than a block to ensure smooth melting and incorporation.
Flavor Boosters: Worcestershire sauce adds savory umami, hot sauce adds subtle heat, mustard powder adds tanginess, and a touch of honey (if desired) balances acidity.
Crock Pot Variation: Skip searing and deglazing. Add all ingredients except corn, black beans, cream cheese, shredded cheese, and cilantro to the crock pot. Cook on low for 6 hours, then add the remaining ingredients and stir before serving.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 3 g
Sodium: 740 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 70 mg