Stuffed Chile Soup
A warm and satisfying soup made with roasted poblano peppers, zesty broth, cheese, and spices, perfect for cozy evenings.
Ingredients
Main Ingredients
- 4 large poblano peppers Roasted and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or Monterey Jack)
Spices
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt and pepper
Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- Roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel, seed, and chop the peppers.
- In a large pot, sauté the diced onion and minced garlic until softened.
Cooking
- Add the roasted poblano peppers, chicken or vegetable broth, diced tomatoes, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the shredded cheese until melted.
Serving
- Enjoy your soup hot, garnished with fresh cilantro.
Notes
For an appealing presentation, serve in cozy bowls. Top each serving with extra cheese if desired. Pair the soup with crusty bread or tortilla chips. Store in airtight container in the refrigerator for 3-4 days or freeze in separate portions.