Stuffed Chile Soup
A heartwarming soup combining smoky roasted poblano peppers, tender chicken, and creamy cheese for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
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)
- 1½ 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
- Roast the poblano peppers directly on a gas burner or in the oven until charred.
- Steam and peel the peppers, removing seeds and chopping them.
- Sauté onion in butter until soft, then add garlic and cumin.
- Pour in the chicken bone broth and bring to a simmer.
- Cook the diced chicken in the broth until fully cooked.
- Mix cream cheese with shredded cheddar until combined.
- Add the chopped poblanos and cheese blend to the soup, stirring until creamy.
- 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
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: soup, stuffed chile, comfortable recipe, Mexican soup, poblano peppers, creamy soup
Find it online: https://dishfoody.com/stuffed-chile-soup/