Description
A warm and comforting Stuffed Chile Soup made with roasted poblano peppers, shredded chicken, and creamy cheddar cheese.
Ingredients
Scale
- 2 roasted poblano peppers
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sautรฉ the diced onion and minced garlic over medium heat until they become translucent.
- Add the roasted poblano peppers, shredded chicken, chicken broth, and cumin. Bring to a gentle simmer.
- Stir in the heavy cream and shredded cheddar cheese until everything is melted and well combined.
- Season generously with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro on top.
Notes
For an even richer flavor, roast the poblano peppers yourself. Don’t skip on seasoning! Feel free to add black beans or corn for a twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg