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This Chicken Poblano Soup is my go to recipe when I crave something cozy yet deeply flavorful The combination of tender chicken earthy poblano peppers and a creamy seasoned broth creates layers of taste that keep everyone coming back for more Whether you are cooking on the stove top or letting your slow cooker do the work this soup fills the kitchen with irresistible aromas and never fails to impress
The first time I made this soup was for a chilly fall dinner and my house smelled amazing My kids now request this every time they spy poblanos at the market and it always disappears quickly
Ingredients
- Chicken thighs or breasts: provides juicy flavorful meat and holds up well in soup Look for organic or air chilled chicken for best results
- Poblano peppers: gives the soup its signature earthiness and subtle smoke Pick dark green firm peppers without soft spots
- Black beans: add protein and satisfying texture Go for low sodium canned beans and rinse thoroughly
- Corn: sweet pops of flavor frozen or fresh cut off the cob works best
- Onions and garlic: set the flavor foundation Yellow onions are classic and fresh garlic packs much more punch than jarred
- Salsa or Rotel tomatoes: infuses tang and depth Choose a roasted salsa for a smoky element
- Chicken broth: brings everything together opt for low sodium and homemade if you have it
- Tomato paste: contributes richness The double concentrate in a tube is super convenient
- Worcestershire sauce and hot sauce: deliver layers of umami and a gentle kick
- Cream cheese: creates silky texture Philadelphia tub style melts best
- Shredded cheese: finishes the soup with melty goodness Shred your own from Monterey Jack cheddar or Colby blocks for best melt
- Beer for deglazing: gives complexity Use a light lager or skip for extra broth if needed
Instructions
- Season and Sear the Chicken:
- Sprinkle chicken pieces evenly with salt pepper and your chosen spices In a large heavy bottomed pot heat a bit of oil over medium high Add the chicken and let it cook without moving for several minutes until golden brown Flip and cook the other side fully Remove chicken from the pot and let it rest on a plate while you work on the next steps Resting helps the juices redistribute keeping the chicken tender
- Deglaze the Pot with Beer:
- With the pot still hot pour in the beer Scrape up all those browned bits on the bottom with a wooden spoon as the beer bubbles away Let it cook until the liquid is reduced by about half This step creates the deep flavor base for your broth
- Soften Aromatics:
- Add butter to the same pot followed by diced onions poblano peppers and garlic Cook over medium low stirring often for at least 8 to 10 minutes until everything is softened and just beginning to take on color This long gentle sauté lets the onions caramelize adding real depth
- Build the Broth:
- Stir in tomato paste salsa Worcestershire sauce hot sauce and seasonings Mix until everything is combined Add corn and black beans followed by chicken broth Bring the soup to a full boil then reduce the heat to a simmer The aroma here is incredible
- Return Chicken and Incorporate Cream Cheese:
- Cut or shred your resting chicken and return it to the pot Gently drop in the cream cheese in spoonfuls Stir continuously as it melts into the broth creating a lush creamy soup Simmer until the chicken is heated through and flavors have melded This usually takes about 10 to 15 minutes
- Finish with Cheese and Serve:
- Lower the heat and add the freshly shredded cheese a little at a time stirring until smooth and melted Taste and adjust salt or other seasonings as needed Ladle into bowls and top with chopped cilantro and sliced avocado if desired
My favorite part is always the poblano peppers I remember the first family dinner where we tried them in soup Everyone thought they were too spicy at first then discovered they are actually mellow and smoky Now this vegetable is requested on every shopping trip and my youngest even insisted on growing poblanos in our backyard garden
Storage Tips
Once cooled store leftover soup in an airtight container in the fridge for up to three days If you want to freeze it let the soup chill completely then release into quart containers leaving room for expansion It reheats perfectly over medium heat on the stove and stays creamy
Ingredient Substitutions
No poblanos on hand Try using Anaheim peppers for less smoke or add a bit of diced green bell pepper for sweetness If you want even more heat stir in one finely diced jalapeno or add extra hot sauce Kidney or pinto beans can replace black beans and if you do not want to use beer extra broth works just fine
Serving Suggestions
Top each bowl with chopped cilantro fresh lime juice and slices of ripe avocado Serve alongside warm tortillas or cornbread for dunking For a pop of freshness add a handful of diced tomatoes or a sprinkle of green onions just before serving
Cultural and Historical Context
Chicken and pepper stews are common in regions of Mexico particularly Puebla where the poblano pepper originated This soup is a modern comfort food twist inspired by classic Mexican caldo de pollo but with a creamy broth and an American weeknight sensibility
Seasonal Adaptations
Use fresh summer corn sliced right off the cob when in season Try roasted poblanos in late summer for extra richness A splash of lime or diced tomatoes brightens the flavor in warmer months
Success Stories
My neighbor made this for their fall block party using rotisserie chicken and it disappeared within minutes Several friends have told me this is their new favorite rainy day dinner and the kids cannot get enough when served with crunchy tortilla strips
Freezer Meal Conversion
Make a double batch cool completely and freeze half in a large zip top bag Lay flat to freeze for easy stacking When ready to enjoy thaw overnight in the fridge or gently on the stove over low heat Add a dash of broth or milk to loosen if needed
This cozy soup will quickly become a new weeknight favorite The combination of smoky poblanos and creamy finish is pure comfort in a bowl
Your Recipe Questions Answered
- → How spicy is this soup?
The heat level is moderate as poblanos offer mild, earthy flavor. Adjust with more or less hot sauce to suit your taste.
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work just as well, providing extra juiciness and rich texture to the dish.
- → What cheese is recommended for melting?
Shred Monterey Jack, Cheddar, or Colby from a block for perfect melt and deeper flavor.
- → Is there a substitute for beer in deglazing?
You can use chicken or beef broth as an alternative; it still adds depth without alcohol.
- → How can leftovers be stored?
Allow to cool, then refrigerate in an airtight container for up to 3 days or freeze for 3 months.