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–+ servings

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

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.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18g
Keyword comfort food, spicy, vegetarian
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