Chicken Poblano Soup Corn (Printer-Friendly Version)
Smoky poblanos, juicy chicken, black beans, and corn simmered in a savory, creamy broth with bold flavor.
# What You'll Need:
→ Main Ingredients
01 -
1 1/2 pounds boneless, skinless chicken breast
02 -
2 tablespoons unsalted butter
03 -
1 yellow onion, diced
04 -
2 poblano peppers, seeded and diced
05 -
3 cloves garlic, minced
→ Liquids
06 -
1/2 cup light beer or substitute chicken broth
07 -
5 cups low sodium chicken broth
→ Vegetables & Add-Ins
08 -
1 cup frozen corn kernels
09 -
1 can (15 ounces) black beans, drained and rinsed
10 -
3/4 cup jarred salsa
11 -
1 tablespoon tomato paste
→ Seasonings & Flavorings
12 -
1 1/2 teaspoons ground cumin
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon mustard powder
15 -
1 teaspoon Worcestershire sauce
16 -
1 teaspoon hot sauce
→ Dairy
17 -
4 ounces cream cheese, softened
18 -
1 1/2 cups Monterey Jack cheese, shredded
→ Garnishes
19 -
Fresh cilantro, chopped
20 -
Avocado slices
# Steps to Follow:
01 -
Season chicken breasts with salt and pepper. In a large Dutch oven, melt butter over medium-high heat. Add chicken and sear until both sides are golden brown and nearly cooked through, approximately 5–6 minutes per side. Transfer chicken to a plate and let rest before dicing or shredding.
02 -
Pour beer into the pot and scrape up any browned bits from the bottom. Allow beer to reduce by half, about 2–3 minutes.
03 -
Lower heat to medium. Add diced onion and poblanos to the pot; sauté for 5 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
04 -
Stir in tomato paste, salsa, Worcestershire sauce, hot sauce, cumin, chili powder, mustard powder, corn, and black beans. Mix thoroughly and cook 2 minutes.
05 -
Pour in chicken broth and bring mixture to a boil. Lower heat, cover, and simmer for 10 minutes to blend flavors.
06 -
Return diced or shredded chicken to the pot. Add cream cheese in pieces and stir frequently until fully melted and incorporated, about 3–4 minutes.
07 -
Switch heat to low. Stir in shredded Monterey Jack cheese until soup achieves a creamy consistency. Ladle into bowls and garnish with chopped cilantro and avocado slices.
# Additional Tips:
01 -
For best flavor, shred cheese from a block as it melts more evenly than pre-shredded varieties. Cream cheese from a tub incorporates smoothly. Substitute chicken stock for beer if desired.
02 -
This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months.