Chicken Poblano Soup Corn Black (Printer-Friendly)

Juicy chicken, poblanos, and beans in a creamy, smoky broth with sweet corn. Warming, hearty, easy stovetop or slow cook.

# List of Ingredients:

→ Main Ingredients

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 2 medium poblano peppers, seeded and diced
03 - 1 medium yellow onion, diced
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 (15 ounce) can black beans, drained and rinsed

→ Broth & Flavor Base

08 - 4 cups low-sodium chicken broth
09 - 1/2 cup pale lager beer or chicken broth
10 - 2 tablespoons tomato paste
11 - 1/2 cup salsa
12 - 1 teaspoon Worcestershire sauce
13 - 1 teaspoon hot sauce
14 - 3/4 teaspoon kosher salt
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon dried oregano
18 - 1/4 teaspoon dry mustard powder

→ Finishing & Garnish

19 - 4 ounces cream cheese (preferably from a tub), softened
20 - 1 cup shredded Monterey Jack, Cheddar, or Colby cheese
21 - 1/4 cup fresh cilantro, chopped
22 - 1 medium avocado, sliced

# Preparation Steps:

01 - Season the chicken breasts with salt and pepper. In a large Dutch oven or heavy pot over medium-high heat, melt 1 tablespoon of butter, add the chicken, and brown on both sides, about 4-5 minutes per side. Remove chicken and set aside to rest.
02 - Pour beer into the pot and deglaze by scraping any browned bits from the bottom. Let simmer for 2-3 minutes to reduce by half.
03 - Add remaining butter, diced onion, and poblano peppers to the pot. Cook for 4-5 minutes until softened. Stir in garlic and cook an additional 30 seconds.
04 - Stir in tomato paste, salsa, Worcestershire sauce, hot sauce, smoked paprika, oregano, and mustard powder. Mix well.
05 - Add corn, black beans, and chicken broth. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
06 - Dice or shred the rested chicken and return it to the pot. Stir to combine.
07 - Add softened cream cheese to the soup, stirring until fully melted and integrated.
08 - Reduce heat to low. Stir in shredded cheese until fully melted and soup is creamy and smooth.
09 - Ladle soup into bowls and garnish with chopped cilantro and avocado slices. Serve hot.

# Additional Suggestions:

01 - For a deeper flavor, brown the chicken thoroughly before removing it from the pot. Philadelphia cream cheese from a tub melts most smoothly.
02 - If avoiding beer, substitute with additional chicken broth. Homemade or block-shredded cheese will melt better than pre-shredded.
03 - Poblano peppers add smoky mild heat; increase the quantity for more intensity or substitute a portion with jalapeño for additional spice.
04 - Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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