Stuffed Chile Soup
Stuffed Chile Soup Recipe: A Delicious and Hearty Comfort Food
Are you looking for a warm and satisfying dish that’s bursting with flavor? Look no further! Stuffed Chile Soup is the perfect recipe for cozy nights or easy weeknight dinners. This soup combines roasted poblano peppers with a zesty broth, creamy cheese, and savory spices, creating a comforting meal that warms both the body and soul. Let’s take a closer look at this delicious dish!
Why Make This Recipe?
Stuffed Chile Soup is not only tasty but also easy to prepare. Here are a few reasons you should try this delightful dish:
- Flavorful: The roasted poblano peppers, combined with spices and cheese, create a rich and comforting flavor.
- Nutrient-Rich: This soup is packed with vitamins and minerals from the vegetables, making it a healthy option for any meal.
- Versatile: You can easily customize the recipe by adding your favorite proteins or toppings.
- Great for Leftovers: This soup tastes even better the next day, making it ideal for meal prep!
How to Make Stuffed Chile Soup
Follow these simple steps to create a mouthwatering pot of Stuffed Chile Soup.
Ingredients
- 4 large poblano peppers
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
- Roast the Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel, seed, and chop the peppers.
- Sauté Vegetables: In a large pot, sauté the diced onion and minced garlic until softened.
- Combine Ingredients: Add the roasted poblano peppers, chicken or vegetable broth, diced tomatoes, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency.
- Add Cheese: Stir in the shredded cheese until melted.
- Serve: Enjoy your soup hot, garnished with fresh cilantro.
How to Serve Stuffed Chile Soup
For an appealing presentation, serve the Stuffed Chile Soup in cozy bowls. Top each serving with a sprinkle of fresh cilantro and extra cheese if desired. Pair the soup with crusty bread or tortilla chips for added texture.
How to Store Stuffed Chile Soup
To keep your Stuffed Chile Soup fresh for later, store it in an airtight container in the refrigerator. It should be consumed within 3 to 4 days. You can also freeze the soup in separate portions. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Stuffed Chile Soup
- Roasting Impact: Don’t skip the roasting step! It enhances the flavor of the peppers significantly.
- Cheese Choices: Experiment with different types of cheese like pepper jack for a spicy kick or goat cheese for creaminess.
- Texture: Blend the soup less for a chunkier texture or more for a smoother finish.
Variations
If you want to switch things up, consider the following variations:
- Add Protein: Stir in cooked chicken, turkey, or beans for a heartier dish.
- Vegetarian Option: Use vegetable broth and skip the meat for a vegetarian version.
- Spicy Twist: Add chopped jalapeños or a dash of hot sauce for some extra heat.
FAQs
1. Can I make this soup ahead of time?
Yes, Stuffed Chile Soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for a longer shelf life.
2. How can I thicken the soup?
If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water before blending, or use less broth than suggested.
3. Is it necessary to peel the poblano peppers?
Peeling the roasted peppers is recommended as it removes the bitter skin, but if you prefer a bit of texture, you could leave some skin on.
Now that you have everything you need to make Stuffed Chile Soup, gather your ingredients and enjoy a delicious meal that’s sure to please everyone at the table!
Stuffed Chile Soup
Ingredients
Main Ingredients
- 4 large poblano peppers Roasted and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or Monterey Jack)
Spices
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt and pepper
Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- Roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel, seed, and chop the peppers.
- In a large pot, sauté the diced onion and minced garlic until softened.
Cooking
- Add the roasted poblano peppers, chicken or vegetable broth, diced tomatoes, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the shredded cheese until melted.
Serving
- Enjoy your soup hot, garnished with fresh cilantro.
