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Stuffed Chile Soup

A heartwarming soup combining smoky roasted poblano peppers, tender chicken, and creamy cheese for a comforting meal.

Ingredients

Scale
  • 4 medium poblano peppers
  • 2 tablespoons butter
  • ¼ cup chopped onion (about 40g)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 4 cups chicken bone broth (946g)
  • Salt and pepper (to taste)
  • pounds boneless skinless chicken thighs or breasts, diced (454g)
  • 8 ounces cream cheese (227g)
  • 1½ cups shredded cheddar cheese (396g)
  • 8 slices cheddar or pepper jack cheese (¾ oz each)

Instructions

  1. Roast the poblano peppers directly on a gas burner or in the oven until charred.
  2. Steam and peel the peppers, removing seeds and chopping them.
  3. Sauté onion in butter until soft, then add garlic and cumin.
  4. Pour in the chicken bone broth and bring to a simmer.
  5. Cook the diced chicken in the broth until fully cooked.
  6. Mix cream cheese with shredded cheddar until combined.
  7. Add the chopped poblanos and cheese blend to the soup, stirring until creamy.
  8. Broil cheese slices on top for 2-3 minutes until bubbling.

Notes

Serve with crusty bread or tortilla chips, garnished with cilantro or lime.

Nutrition

Keywords: soup, stuffed chile, comfortable recipe, Mexican soup, poblano peppers, creamy soup