Stuffed Chile Soup
A creamy and smoky soup made with roasted poblano peppers, tender chicken, and a swirl of cream cheese that brings warmth and comfort to chilly nights.
Ingredients
Vegetables
- 4 medium poblano peppers Look for shiny and firm ones for the best flavor!
- 1/4 cup chopped onion About half of a small yellow onion for sweetness.
- 2 cloves garlic, minced Fresh garlic makes a world of difference!
Fats & Broth
- 2 tbsp butter Unsalted for better control over seasoning.
- 4 cups chicken bone broth Homemade or store-bought. Kettle & Fire recommended.
Spices & Seasoning
- 1 tsp ground cumin Adjust to your liking.
- Salt and pepper to taste
Protein
- 1.5 lb boneless skinless chicken Thighs or breasts cut into 1/2 inch pieces.
Dairy
- 8 oz cream cheese Softened for easy blending.
- 1.5 cups shredded cheddar cheese Feel free to mix with Monterey Jack.
- 8 slices cheddar or pepper jack cheese Thin sandwich slices, for topping.
Instructions
Preparation
- Roast the poblano peppers until the skin is charred and blistered, turning frequently.
- Place the roasted peppers into a bowl, cover with plastic wrap, and let steam until cool. Peel off the skin, remove the seeds, and chop finely.
- In a large saucepan over medium heat, melt the butter, then add the chopped onion and sauté until translucent.
- Add minced garlic and cumin, stirring until fragrant, then add the finely chopped poblanos.
Cooking
- Pour in chicken broth and add salt and pepper to taste. Bring to a boil, then reduce to a simmer.
- Add chicken pieces and cook until fully cooked through, about 10 minutes.
Finishing Touch
- Blend cream cheese and cheddar with some hot broth until smooth, then stir back into the soup.
- Preheat broiler, ladle soup into ovenproof bowls, and top each with a slice of cheese. Broil until cheese is melted and bubbly, about 2-3 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.