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–+ servings
Sabrina Hermes

Stuffed Chile Soup: Discover a Flavorful Recipe!

A delicious and hearty Stuffed Chile Soup that combines the flavors of roasted poblano peppers with a creamy base.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 cups diced tomatoes fresh or canned
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large poblano peppers roasted, peeled, and chopped
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • Fresh cilantro for garnish

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 and diced bell pepper, cooking for an additional 2-3 minutes until softened.
  3. Add the diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  4. Stir in the chopped roasted poblano peppers and continue to simmer for another 10 minutes.
  5. Remove from heat and stir in the shredded Monterey Jack cheese and sour cream until melted and well combined.
  6. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 30mgSodium: 600mgFiber: 2gSugar: 4g

Notes

  • For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
  • To make it a heartier meal, serve the soup over cooked rice or quinoa.

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