Chicken Poblano Soup Corn

This chicken poblano soup is a go to meal whenever I need something cozy and full of flavor My family always perks up when it is on the stove and nothing beats a bowl packed with smoky peppers juicy chicken and melty cheese It is also super simple to prep whether you are using a soup pot or a slow cooker

I made this for friends on game day and they asked for the recipe before we even finished eating My favorite part is how each bowl can be customized with avocado cheese or cilantro

Ingredients

• Chicken breasts or thighs: I prefer boneless skinless thighs for more flavor and tenderness Choose poultry that is firm and pink with no odd odor
• Poblano peppers: These mild green chilies offer earthy smoky depth Look for glossy dark green ones with no soft areas
• Onions: Adds balance and natural sweetness Try to choose onions that feel heavy for their size
• Canned black beans: Offers protein and a pleasant hearty texture Rinse them thoroughly to remove excess starch
• Corn: Adds sweetness and color Frozen or canned both work well
• Garlic: Provides savory background Always opt for firm cloves with no green sprouts
• Salsa: Use your favorite jarred salsa for tang and spice I like ones with chunks of tomato and green chilis
• Cream cheese: Lends creaminess and rich body Full fat from a tub melts especially smoothly
• Monterey Jack or Cheddar cheese: Melts beautifully and is key to that gooey finish Always shred your own from a block
• Tomato paste: Boosts umami and deepens color I like tomato paste from a tube for easy storage
• Hot sauce: Frank’s is my go to for its gentle kick and vinegar tang
• Worcestershire sauce: Brings an extra layer of savory depth
• Chicken broth: Choose low sodium for better control over saltiness Homemade or boxed both work
• Avocado: Fresh sliced on top is optional but highly recommended It cools the heat and adds lovely richness
• Cilantro: A bright finishing touch Chop just before serving for fresh flavor

Instructions

Season and Sear the Chicken:

Pat chicken dry and sprinkle generously with salt and pepper Warm olive oil in a heavy soup pot over medium high heat Place chicken in a single layer Let cook about five minutes per side until a golden crust forms Flip once only to maintain juice Set aside on a plate to rest

Deglaze the Pot:

Reduce heat to medium Pour in half a cup of beer or chicken broth Scrape up browned bits from the bottom as liquid bubbles Let simmer until reduced by half This infuses the soup base with layered savory notes

Soften Aromatics:

Add a knob of butter to the pot Stir in diced onions poblano peppers and garlic Cook on medium low stirring often for up to ten minutes You want onions softened and everything fragrant but not browned

Build the Soup Base:

Stir in tomato paste hot sauce Worcestershire salsa corn and black beans Sprinkle in your favorite spice blend or just cumin and smoked paprika Add chicken broth Pour gently to avoid splashing Let mixture come to a gentle boil then immediately lower to a simmer

Finish and Melt:

Return chicken to the pot Slide in cubes of cream cheese Stir patiently until it dissolves completely then let everything simmer until the chicken is cooked through about ten minutes more Lower heat and sprinkle freshly shredded cheese across the surface Stir until perfectly melted and silky

Garnish and Serve:

Ladle soup into bowls Top generously with chopped cilantro and fresh avocado Serve piping hot with lime wedges on the side

I am never without a block of Monterey Jack and that ingredient is pure gold for making this soup extra stretchy and delicious My kids always race to see who gets the cheesiest ladleful We also laugh about the first time I used poblano peppers instead of jalapeno and everyone preferred the mellower heat

Storage Tips

This soup keeps well for three days in the fridge in a glass or airtight container For freezing let the soup cool completely and portion into freezer bags Lay them flat for space saving stacking Thaw overnight in the fridge and reheat over gentle medium low heat stirring often to keep the cream cheese smooth

Ingredient Substitutions

If you prefer no beer use chicken broth to deglaze For cream cheese dairy free versions work too but aim for one with real cultures so it softens smoothly Jalapenos are too spicy for most kids but green bell pepper works if you cannot find poblanos For more protein add extra beans or stir in cooked shredded rotisserie chicken at the end

Serving Suggestions

Pile your bowl high with crispy tortilla strips shredded lettuce or an extra squeeze of lime Crumbled queso fresco or a spoonful of plain Greek yogurt adds another level of richness To make a heartier meal serve this soup alongside grilled cheese sandwiches or with a big salad of crisp greens and radish

Cultural and Historical Context

Chicken poblano soup is inspired by Mexican flavors but blends classic American comforts like cream cheese and melty Cheddar Poblanos are a staple of central Mexican cooking and are famously used in chile relleno This recipe is a fun way to introduce kids to those earthy mellow chilies

Seasonal Adaptations

In cooler months use frozen corn and jarred salsa for convenience In peak summer grab fresh sweet corn cut right off the cob and use juicy homegrown tomatoes in place of some salsa Swap in turkey after Thanksgiving or add leftover roasted vegetables for a leaner twist

Success Stories

Friends have told me this soup convinced their picky eaters to love poblano peppers Once after a potluck the entire batch was gone within an hour even though we started with another soup I love hearing how each family customizes the toppings for their own favorites

Freezer Meal Conversion

When making this soup in large batches I cool it fast in a shallow dish before transferring to freezer bags This avoids ice crystals and keeps the texture creamy Always gently reheat on the stove instead of the microwave so cheese stays velvety

This soup is a cozy crowd pleaser and sure to become a favorite in your kitchen Customize the toppings and savor each bowl

Common Questions About Recipes

→ What makes poblano peppers different from jalapenos?

Poblanos have a mild, earthy flavor with subtle smokiness and less heat compared to spicier, tangy jalapenos.

→ Can I use something other than beer to deglaze the pot?

Yes, chicken or beef broth can be used as an alternative to beer for a non-alcoholic, flavorful base.

→ What kind of cheese works best for this dish?

Monterey Jack, Cheddar, Cheddar Jack, or Colby freshly shredded provide great melt and enhance creaminess.

→ How spicy is this soup?

The flavor is mildly spicy from poblanos and hot sauce, but spice level can be adjusted to taste.

→ How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat gently on the stove.

→ Can I make this in a slow cooker?

Absolutely! This soup is both stovetop and slow cooker friendly for convenient, hands-off cooking.