Step 1

Combine the seasonings and set aside. Measure out remaining ingredients before beginning.

Step 2

Pat the chicken dry and season with salt/pepper. Sprinkle 1 ½ teaspoons of the combined seasoning mixture over each side of the chicken.

Step 3

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.

Step 4

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.

Step 5

Add the butter and the onions and soften for 4 minutes. Add the peppers and the garlic and soften for 3 minutes.

Step 6

Add the tomato paste, hot sauce, Worcestershire sauce, and remaining seasonings and stir to combine. Cook for 2 minutes.

Step 7

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.

Step 8

Reduce heat to low and sprinkle in the shredded cheese. Garnish with cilantro and serve!