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+ servings
Jennifer Johnson

Stuffed Chile Soup: Discover a Flavorful Delight!

A delicious and hearty stuffed chile soup that combines the flavors of roasted poblano peppers, spices, and creamy cheese.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 290

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 jalapeño peppers diced (seeds removed for less heat)
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 large poblano peppers roasted, peeled, and chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, bell pepper, and jalapeño peppers. Cook for another 3-4 minutes until the peppers are softened.
  3. Add the diced tomatoes (with their juice), vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  4. Stir in the chopped roasted poblano peppers and simmer for an additional 10 minutes.
  5. Remove the pot from heat and stir in the shredded Monterey Jack cheese until melted and creamy.
  6. Serve hot, garnished with a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 600mgFiber: 3gSugar: 4g

Notes

  • For a spicier soup, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
  • Substitute the Monterey Jack cheese with cheddar or pepper jack for a different flavor profile.

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