There’s nothing cozier than a warm bowl of chicken poblano soup.
This recipe brings together smoky poblano peppers, tender chicken, creamy cheese, and hearty beans for the ultimate comfort meal.
Why You’ll Love This Recipe
The poblano peppers add a mild smoky kick that pairs beautifully with creamy cheese.
It’s a one-pot recipe, simple to make, yet layered with rich flavors.
Perfect for meal prep and reheats well for busy weeknights.
Customizable—you can adjust the spice level or toppings to your taste.
What You’ll Need (Ingredient Highlights)
Poblano peppers give this soup its smoky, earthy base.
Chicken breast provides lean, tender protein.
Black beans and corn add heartiness and texture.
Cream cheese and Monterey Jack melt into the broth for creaminess.
Spices like chili powder, cumin, and smoked paprika create bold flavor.
Pro Tips Before You Start
Char poblano peppers briefly over an open flame for even deeper flavor.
Cut chicken evenly so it sears properly and shreds easily later.
Use room-temperature cream cheese to help it melt smoothly.
Simmer gently after adding cheese to avoid curdling.
How to Make Chicken Poblano Soup
Step 1 – Season and sear the chicken
Pat chicken dry, season with salt, pepper, and part of the spice mix.
Heat oil in a soup pot and sear both sides until golden. Remove and rest.
Step 2 – Deglaze with beer
Pour beer into the pot, scraping up browned bits.
Reduce by half for flavor depth.
Step 3 – Cook the aromatics
Add butter and onion, cooking until softened.
Stir in poblano peppers and garlic.
Step 4 – Build the flavor base
Mix in tomato paste, hot sauce, Worcestershire, and remaining spices. Stir for 2 minutes.
Step 5 – Add broth and simmer
Stir in salsa, beans, corn, chicken broth, and bouillon.
Add chicken back with cream cheese.
Simmer until chicken is cooked and cream cheese melts.
Step 6 – Finish with cheese
Lower heat, sprinkle in shredded Monterey Jack, and stir until creamy.
Garnish with cilantro.
What to Serve It With
Warm tortillas or crusty bread.
A crisp green salad for balance.
Avocado slices or tortilla chips for extra texture.
Variations / Substitutions
Swap chicken breast for thighs for richer flavor.
Use pinto beans instead of black beans.
Make it spicier with jalapeños or more hot sauce.
Replace cream cheese with sour cream for a tangier soup.
Storage & Leftovers
Store in airtight containers in the fridge for up to 4 days.
Reheat gently on the stove or microwave, stirring to keep it creamy.
Freeze without the cheese for up to 2 months; add cheese after reheating.
FAQs
Can I make this in a slow cooker?
Yes, add all ingredients except cheeses, cook on low 6–7 hours, then stir in cream cheese and Monterey Jack before serving.
What if I don’t have poblano peppers?
Use green bell peppers with a pinch of smoked paprika for a similar effect.
Is this soup spicy?
It’s mild to medium, but you can increase cayenne or hot sauce to taste.
Can I make it dairy-free?
Yes, swap cream cheese for coconut cream and use a dairy-free shredded cheese.
Can I use leftover chicken?
Definitely, just add it when you simmer the broth to warm through.
How do I thicken the soup?
Simmer uncovered a bit longer, or add an extra spoonful of cream cheese.
Final Thoughts
Chicken poblano soup is smoky, creamy, and hearty all at once.
It’s perfect for chilly evenings or when you need a nourishing bowl of comfort.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.