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There’s something undeniably magical about the first autumn chill in the air, don’t you think? The leaves change color, sweaters come out of hiding, and kitchens everywhere start to welcome the comforting aroma of simmering soups. A few years back, as the days grew shorter, I stumbled upon a delightful recipe for Stuffed Chile Soup during one of my weekend recipe explorations. I was drawn in by the warm yet zesty scent of roasted poblanos mingling with rich chicken broth, and from that moment on, my kitchen became a haven for cozy culinary adventures.
While stirring the soup, I could already taste the layers of flavors—the gooey melted cheese, the tender chicken, and a whisper of spice from the cumin, all enveloped in a comforting broth. It truly felt like a warm hug in a bowl, perfect for sharing with family and friends. Little did I know that this creation would soon become one of my go-to recipes, a favorite to whip up when I needed a touch of warmth after long, chilly days. And I’m sure, once you try it, it’ll win your heart as well!
Why You’ll Love This Recipe
- Quick and Easy: A filling meal ready in under an hour, so you can enjoy your evening without too much fuss.
- Nutritious Comfort: Loaded with veggies and protein, this soup keeps you cozy while nourishing your body.
- Flavor-Packed: The smoky flavor of roasted peppers and melted cheese creates an unforgettable experience.
- Crowd-Pleasing: Delightful enough to serve at family dinners or cozy get-togethers with friends.
- Customizable: Adapt it to your taste buds by tweaking the spice levels or swapping ingredients!
Ingredients
- 2 large poblano peppers: The star players! Roast them for that smoky flavor.
- 1 onion, chopped: A great base, onions add scrumptious sweetness and depth to the soup.
- 2 cloves garlic, minced: Because garlic makes everything better! It adds a lovely aromatic touch.
- 1 can diced tomatoes: For acidity and color, tomatoes bring brightness and juiciness to the soup.
- 4 cups chicken broth: The heart of the soup! Use homemade or store-bought for a savory base.
- 1 cup cooked shredded chicken: A perfect protein boost; feel free to use rotisserie chicken!
- 1 cup shredded cheese (cheddar or a blend): Melty cheese creates that cozy, creamy texture.
- 1 teaspoon ground cumin: This wonderful spice adds warmth and a hint of earthiness.
- Salt and pepper, to taste: Don’t forget to season! These enhance all the wonderful flavors.
- Olive oil: Just a drizzle for sautéing your aromatics and keeping things light!
- Fresh cilantro for garnish: A pop of color and freshness to brighten it all up.
Full recipe card is below.
How to Make It
1. Roast the Poblano Peppers
Start your cozy adventure by roasting the poblano peppers until their skins are nicely charred. You can do this right over an open flame or on a baking sheet in the oven—let them get all scrumptious! Once charred, pop them into a sealed bag for about 10 minutes, allowing them to steam. This will make peeling the skins a breeze. Once you’re done, peel off the skin, chop them up, and breathe in that smoky aroma.
2. Sauté the Aromatics
In a cozy pot, heat a drizzle of olive oil over medium heat and toss in your chopped onion and minced garlic. Sauté for about 5 minutes until they’re lovely and softened. The sweet onion perfume will fill your kitchen with a homely vibe—it’s the best!
3. Combine the Ingredients
Now, let’s combine all that goodness! Add the chopped roasted peppers into the pot along with your diced tomatoes, chicken broth, ground cumin, and a pinch of salt and pepper. Bring everything to a gentle simmer. This is where the flavors marry and create a gorgeous, fragrant broth.
4. Add the Chicken
Next up, stir in that luscious shredded chicken and bring everything back to a simmer for another 10-15 minutes. The chicken warms through beautifully while adding heartiness to the soup. Imagine that savory scent wrapping around you like a favorite blanket!
5. Melt in the Cheese
Now for the pièce de résistance! Stir in your shredded cheese until it melts into the soup like a dreamy blanket of gooey goodness. Make sure to keep your heat on low so it doesn’t get rubbery—just deliciously creamy!
6. Garnish and Serve
Ladle that warm soup into bowls and sprinkle with fresh cilantro. This final touch adds a splash of color, a zing of freshness, and a smile to every bowl. Serve warm and enjoy the cozy vibes—it’s happiness in a bowl!
Pro Tips for Success
- Roasting Peppers: If you can get your hands on a grill, roasting over an open flame is the best way to achieve that smoky flavor.
- Adjusting Spice Level: If you like a kick of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños.
- Quality Broth: Using a high-quality chicken broth can elevate the flavor of your soup immensely; homemade is best!
Flavor Variations
- Seasonal Swaps: Feel free to switch with any seasonal vegetables like corn or zucchini!
- Protein Variations: Replace the chicken with turkey, or for a vegetarian option, use hearty beans!
- Spice it Up: For a smoky twist, toss in a chipotle pepper in adobo sauce for a gentle kick.
Serving Suggestions
This Stuffed Chile Soup pairs beautifully with warm crusty bread for dipping or a tangy side salad to balance the flavors. A chilled glass of white wine or a warm cup of apple cider makes delightful accompaniments, perfect for a cozy evening.
Make-Ahead & Storage
You can prepare the soup ahead of time and store it in an airtight container in the fridge for up to 3 days. Just let it cool to room temperature before sealing it up. It’s a lifesaver for busy weeknights!
Leftovers
Got leftovers? Why not make a cheesy stuffed quesadilla or pour it over a baked potato? A dash of lime and a sprinkle of cheese elevate last night’s soup into a whole new dish!
Freezing
Yes, this soup can be frozen! Just let it cool completely, and then transfer it into freezer-safe containers or zip-top bags. It’ll stay fresh for about 3 months. When you’re ready for a bowl of cozy, just thaw in the fridge overnight.
Reheating
For the best results, reheat on the stovetop over medium heat, stirring occasionally. You can also use the microwave, but do so in 1-minute increments to avoid overcooking.
FAQs
Can I make this soup vegetarian?
Absolutely! Just skip the chicken and substitute vegetable broth and beans or lentils for protein.
How spicy is this soup?
It’s mild to medium, thanks to the poblanos. If you prefer more heat, simply add your favorite hot peppers!
Can I use frozen peppers instead?
Certainly! Just ensure they are thawed and drained before adding to the pot.
What can I serve with Stuffed Chile Soup?
Crusty bread, corn muffins, or a simple green salad make excellent companions.
Final Thoughts
And there you have it, my friends! Stuffed Chile Soup is like your kitchen’s warm embrace during chilly days, filled with vibrant flavors that wrap around you like a cozy blanket. I hope this recipe finds its way into your hearth, just as it did into mine. Let me know how your culinary adventure goes! Happy cooking, and cheers to cozy evenings filled with laughter and warmth.
Stay vibing,
Chef Emily 🍲💖
Stuffed Chile Soup
Ingredients
Method
- Roast the poblano peppers until their skins are nicely charred. Pop them into a sealed bag for about 10 minutes to steam, then peel off the skin and chop them.
- In a pot, heat a drizzle of olive oil over medium heat and sauté the chopped onion and minced garlic until softened, about 5 minutes.
- Combine the chopped roasted peppers, diced tomatoes, chicken broth, ground cumin, and a pinch of salt and pepper. Bring to a gentle simmer.
- Stir in the shredded chicken and simmer for another 10-15 minutes.
- Stir in the shredded cheese until melted, keeping the heat low to avoid rubberiness.
- Ladle the soup into bowls and sprinkle with fresh cilantro before serving warm.