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Stuffed Chile Soup

A delightful twist on traditional stuffed chiles, combining roasted poblano peppers with a creamy, savory broth and a unique blend of spices.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 250 kcal

Equipment

  • large pot
  • skillet

Ingredients
  

Essential Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 cups diced tomatoes (canned or fresh)
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 large poblano peppers, roasted, peeled, and chopped
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped
  • 1 lime juice of

Instructions
 

  • Roast the poblano peppers until the skin is charred, then steam, peel, and chop them.
  • In a skillet, heat olive oil and sauté onion until translucent, then add garlic and bell pepper.
  • Combine sautéed mixture with diced tomatoes and vegetable broth, then add spices.
  • Bring to a boil, then simmer for 15 minutes before adding chopped poblano peppers and simmering for another 10 minutes.
  • Stir in Monterey Jack cheese until melted, then serve with sour cream, cilantro, and lime juice.

Notes

Feel free to customize with optional ingredients like jalapeños or avocado.
Keyword comfort food, spicy, vegetarian