Ingredients
Chicken and Seasonings
- 1-2 tablespoons avocado oil (can substitute olive oil)
- 1 lb. boneless, skinless chicken breast
- Salt and pepper, to taste
- ¾ teaspoon chili powder
- ¾ teaspoon mustard powder
- ¾ teaspoon oregano
- ¾ teaspoon smoked paprika
- ¾ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Liquids and Sauces
- ½ cup beer (see notes)
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 1-2 teaspoons hot sauce (Frank’s recommended)
- 2 teaspoons Worcestershire sauce
- ½ cup chunky salsa
- 6 cups chicken broth
- 1 chicken bouillon cube
Vegetables and Cheese
- 1 small yellow onion, diced
- 3 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15.25 oz.) can whole kernel corn, drained
- ⅓ cup cream cheese, at room temperature
- 1 cup Monterey Jack cheese, shredded
- 3 tablespoons cilantro, roughly chopped (for garnish)
Instructions
- Prepare Seasonings: Combine all the spices—chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, and garlic powder—in a small bowl and set aside for seasoning the chicken and the soup.
- Season the Chicken: Pat the chicken breasts dry. Season both sides with salt, pepper, and about 1 ½ teaspoons of the combined spice mixture per side to ensure flavorful meat.
- Sear the Chicken: Heat avocado oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear 3-4 minutes per side until a golden crust forms. Remove from pot and let rest for 10 minutes. Shred or dice the chicken. It’s okay if the center is slightly undercooked, as it will finish cooking in the soup.
- Deglaze the Pot: Pour in the beer and reduce heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot. Reduce the beer by half, about 3-4 minutes, to concentrate the flavor.
- Sauté Vegetables: Add butter, then the diced onion to the pot. Cook until softened, about 4 minutes. Add the diced poblano peppers and minced garlic; cook for an additional 3 minutes to soften and release aromas.
- Add Flavorings: Stir in tomato paste, hot sauce, Worcestershire sauce, and the remaining seasoning mixture. Cook together for 2 minutes, allowing flavors to meld and the tomato paste to deepen in color.
- Build the Soup: Add the chunky salsa, drained black beans, drained corn, chicken broth, and chicken bouillon cube. Bring the soup to a boil then reduce to a gentle simmer.
- Simmer Chicken with Cream Cheese: Return the shredded chicken to the pot along with the cream cheese. Simmer gently for about 10 minutes, stirring occasionally until the chicken is cooked through and the cream cheese is fully incorporated into the broth.
- Finish with Cheese and Garnish: Reduce heat to low and sprinkle shredded Monterey Jack cheese over the soup. Allow it to melt slightly before serving. Garnish with chopped cilantro for a fresh finish.
Notes
- You can substitute the beer with chicken broth or water if preferred or for non-alcoholic version, but beer adds a unique depth of flavor.
- Use Monterey Jack cheese for its mild, creamy meltability; cheddar can be used as an alternative.
- Adjust the hot sauce quantity to control the soup’s spiciness to your preference.
- This soup pairs well with warm tortillas or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
