Chicken Poblano Soup Flavor Burst (Ready-to-Print Version)

Juicy chicken, smoky poblanos, and black beans come together for a comforting, bold-flavored bowl.

# What You’ll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables and Aromatics

05 - 1 tablespoon unsalted butter
06 - 1 medium yellow onion, diced
07 - 2 large poblano peppers, seeded and diced
08 - 3 cloves garlic, minced

→ Liquids and Broth

09 - 1/2 cup beer, such as Bud Light or pale ale
10 - 4 cups low-sodium chicken broth

→ Flavor Base

11 - 2 tablespoons tomato paste
12 - 1 teaspoon hot sauce, such as Frank's RedHot
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon mustard powder
15 - 1 cup salsa

→ Beans and Corn

16 - 1 cup frozen corn kernels
17 - 1 can (15 ounces) black beans, rinsed and drained

→ Dairy

18 - 4 ounces cream cheese, softened
19 - 1 cup Monterey Jack cheese, shredded

→ Optional Garnishes

20 - Fresh cilantro leaves, chopped
21 - Avocado slices

# Step-by-Step Guide:

01 - Season chicken breasts with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside to rest.
02 - Reduce heat to medium. Add beer to the pot, scraping the bottom to loosen browned bits. Let the beer reduce by half, about 2 minutes.
03 - Add butter to the pot. Once melted, add diced onion, poblano peppers, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
04 - Stir in tomato paste, hot sauce, Worcestershire sauce, mustard powder, salsa, corn, and black beans. Mix thoroughly to combine.
05 - Pour in chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes to develop flavor.
06 - Dice or shred the seared chicken and return it to the pot. Add cream cheese and stir until fully melted and incorporated. Continue to simmer until the chicken is cooked through and soup has thickened slightly, about 10 more minutes.
07 - Reduce heat to low. Stir in shredded Monterey Jack cheese until melted and the soup becomes creamy and cohesive.
08 - Ladle soup into bowls. Garnish with chopped cilantro and avocado slices as desired. Serve hot.

# Handy Tips:

01 - For optimal flavor and texture, shred the cheese fresh from a block and use cream cheese from a tub for the smoothest result.
02 - You may substitute chicken or beef broth for beer if you prefer to avoid alcohol.
03 - Store cooled soup in an airtight container; refrigerate up to 3 days or freeze up to 3 months.