Description
A heartwarming stuffed chile soup with roasted poblano peppers, tender chicken, and a creamy cheddar topping, perfect for cozy dinners or lunch.
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth (about 946 g)
- Salt and pepper to taste
- 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
- 8 oz cream cheese (about 226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)
Instructions
- Preheat the oven to broil. Place the poblano peppers on the rack and roast for 10-15 minutes, turning as the skin blisters and blackens.
- Remove the peppers and cover with foil to steam. Once cooled, peel the skins and chop the peppers.
- Melt butter in a skillet over medium heat. Add onion and garlic, cooking until soft. Stir in ground cumin.
- In a large pot, bring chicken bone broth to a gentle boil. Add the sautéed mixture and diced chicken. Season with salt and pepper and let simmer for 10-15 minutes until the chicken is tender.
- Stir in cream cheese until melted and combined. For a smoother texture, blend with an immersion blender.
- Ladle the soup into a baking dish, top with shredded cheddar cheese, and broil until the cheese is bubbly and golden brown.
Notes
Feel free to customize with seasonal ingredients or different proteins. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg