Name: Stuffed Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 medium yellow onion, diced; 1 jalapeño pepper, seeded and minced (optional); 4 large poblano peppers, roasted, peeled, seeded, and chopped; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 cup all-purpose flour; 4 cups chicken broth (or vegetable broth); 1 cup fire-roasted diced tomatoes, drained; 1 cup corn kernels; 1 cup heavy cream; 4 ounces cream cheese, softened and cubed; 2 cups shredded Monterey Jack cheese, divided; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro; 1 cup crushed tortilla chips or tortilla strips, for serving; 1 lime, cut into wedges, for serving

Description

A rich and creamy soup filled with roasted poblano peppers, corn, and cheese, perfect for cozy gatherings.

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, diced
1 jalapeño pepper, seeded and minced (optional)
4 large poblano peppers, roasted, peeled, seeded, and chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 cup all-purpose flour
4 cups chicken broth (or vegetable broth)
1 cup fire-roasted diced tomatoes, drained
1 cup corn kernels
1 cup heavy cream
4 ounces cream cheese, softened and cubed
2 cups shredded Monterey Jack cheese, divided
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips or tortilla strips, for serving
1 lime, cut into wedges, for serving

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Instructions

Roast the poblano peppers under a broiler or over an open flame until charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop.
Cook the base: In a large pot, heat olive oil and butter, add onion and jalapeño, and cook for 4–5 minutes.
Add the minced garlic and cook for 30 seconds.
Incorporate the flour over the vegetables and cook for 1 minute.
Toast the spices: Add cumin, chili powder, paprika, and oregano, stirring for 30 seconds.
Add chicken broth while whisking, then add roasted peppers, tomatoes, and corn. Bring to a gentle simmer for 10–15 minutes.
Blend the soup for a creamier texture, using an immersion blender or regular blender.
Add heavy cream and cream cheese, whisking until smooth.
Finish with 1 1/2 cups of shredded cheese until melted. Adjust seasoning.
Serve hot, topped with cilantro, tortilla chips, and lime juice.

Notes

Perfect for meal prep; flavor improves the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 650mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 10g
Cholesterol: 55mg