This Chicken Poblano Soup recipe has juicy seasoned chicken with corn, black beans, poblano peppers, and more! You’ll love the flavor explosion in this delicious seasoned broth! BONUS: It’s stove top and crock pot friendly.

A soup pot filled with Chicken Poblano Soup topped with cilantro and avocado slices with a wooden spoon on the side.

Chicken Poblano Soup

Talk about a flavor bomb, this Chicken Poblano Soup has earthy poblano peppers with a hint of smoky flavor that pairs perfectly with this seasoned broth, juicy chicken, black beans, corn, and more. Every bite is so flavorful and satisfying, it’s hard to put your spoon down!

I love that it’s stove top and crock pot friendly too. Be sure to check out my Pro Tips below for everything you need to know to nail this recipe!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season and sear the chicken in a soup pot. Set aside and let rest, then dice or shred. Deglaze the pot with beer and reduce by half.

Seared chicken in a soup pot next to a soup pot being deglazed with beer.

Soften onions, peppers, and garlic in butter. Add tomato paste, hot sauce, Worcestershire sauce, seasonings, salsa, corn, and black beans. Add chicken broth. Bring to a boil, then reduce to a simmer.

A soup pot with onions and poblano peppers next to a skillet with broth being added to corn and black beans.

Add the chicken back followed by the cream cheese. Once the chicken is fully cooked and the cream cheese is incorporated, reduce heat to low and stir in shredded cheese. Garnish with cilantro and serve.

A soup pot with chicken being added to broth next to a soup pot filled with Chicken Poblano Soup.

Poblano Peppers vs. Jalapeno Peppers

  • Poblanos: Less heat, earthy/smoky flavor, larger (4-6 inches), dark green.
  • Jalapenos: Spicier, tangy, smaller (2-4 inches), bright green. 

Pro Tips

  • Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale work well too! Chicken or beef broth can be used instead if you prefer not to use beer.
  • Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Hot Sauce: I use Frank’s Hot Sauce for this recipe. It’s not too hot, 1 tsp can’t be tasted outright.
  • Shredded Cheese: Shred the cheese from a block, it melts and tastes much better than packaged shredded cheese. Monterey Jack, Cheddar, Cheddar Jack, and Colby are great varieties for this recipe. 
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Flavor Enhancers: Worcestershire sauce adds umami, hot sauce enhances the other flavors, and mustard powder adds tang.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats well. 

Chicken Poblano Soup in a white bowl with cilantro and avocado on top and a spoon on the side.

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Chicken Poblano Soup in a green Dutch Oven with a wooden spoon on the side and avocado slices on top.

Chicken Poblano Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
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This Chicken Poblano Soupis easy to make with seasoned chicken, corn, black beans, poblano peppers, and more! You'll love the flavor explosion in this delicious seasoned broth!

Ingredients

US Customary - Metric
  • 1-2 tablespoons avocado oil, can sub olive oil
  • 1 lb. boneless/skinless chicken breast
  • Salt/Pepper, to taste
  • ½ cup beer, see notes
  • 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, I use Frank’s
  • 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
  • 1/3 cup cream cheese, at room temperature.
  • 1 cup Monterey jack cheese, shredded. See notes
  • 3 tablespoons cilantro, roughly chopped

Seasonings

  • ¾ teaspoon EACH: chili powder, mustard powder, oregano, smoked paprika, cumin
  • ¼ teaspoon EACH: onion powder, garlic powder

Instructions

  • Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
  • Pat the chicken dry and season with salt/pepper. Sprinkle 1 ½ teaspoons of the combined seasoning mixture over each side of the chicken.
  • Heat the oil in a 4.5 quart soup pot over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then shred or dice. It’s okay if the middle isn’t cooked all the way, it will finish cooking in the broth in later steps.
  • Add the beer and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 3-4 minutes.
  • Add the butter and the onions and soften for 4 minutes. Add the peppers and the garlic and soften for 3 minutes.
  • Add the tomato paste, hot sauce, Worcestershire sauce, and remaining seasonings and stir to combine. Cook for 2 minutes.
  • Add the salsa, black beans, corn, chicken broth, and chicken bouillon. Bring to a boil, then reduce to a simmer. Add the chicken back along with the cream cheese. Simmer very gently until the chicken is cooked through and the cream cheese is melted, about 10 minutes. Stir occasionally to incorporate the cream cheese.
  • Reduce heat to low and sprinkle in the shredded cheese. Garnish with cilantro and serve!

Notes

Pro Tips
  • Chicken: 2 cups of leftover/rotisserie chicken can be used, add it when the diced/shredded chicken is added back to the soup. You can still reduce beer in the beginning of the recipe.
  • Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale work well too! Chicken or beef broth can be used instead if you prefer not to use beer.
  • Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Hot Sauce: I use Frank's Hot Sauce for this recipe. It's not too hot, 1 tsp can't be tasted outright.
  • Shredded Cheese: Shred the cheese from a block, it melts and tastes much better than packaged shredded cheese. Monterey Jack, Cheddar, Cheddar Jack, and Colby are great varieties for this recipe. 
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Flavor Enhancers: Worcestershire sauce adds umami, hot sauce enhances the other flavors, mustard powder adds tang, and honey contrasts the acidity for a well-rounded flavor profile.
Crock Pot Method
  • Note: To save a step, don't sear the chicken/deglaze with beer, instead just add them to the crock pot when instructed below.
  • Combine the seasonings and set aside. Pat the chicken dry and season with salt, pepper, and 1 ½ teaspoons of the seasoning mixture.
  • Place all remaining ingredients in the crock pot except for the corn, black beans, cream cheese, shredded cheese, and cilantro. Nestle the chicken in the liquid until it's just covered.
  • Cook on low for 6 hours.
  • Remove the chicken, shred or dice it, and add it back to the soup along with the corn and black beans.
  • Ladle some of the broth into a small bowl. Add the cream cheese and stir until well-combined. Transfer it to the soup and stir to combine.
  • Turn off heat. Gradually mix in the shredded cheese and stir to incorporate. Garnish with cilantro and serve.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 407kcal, Carbohydrates: 29g, Protein: 30g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 1534mg, Potassium: 865mg, Fiber: 7g, Sugar: 7g, Vitamin A: 984IU, Vitamin C: 55mg, Calcium: 205mg, Iron: 2mg
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Course: Soup
Cuisine: American, Mexican
Author: Stephanie