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A bowl of delicious stuffed pepper soup with colorful bell peppers and rice

Stuffed Pepper Soup

A hearty and flavorful dish that combines all the best elements of stuffed peppers into a warm, comforting bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium poblano peppers Roasted until blistered
  • 2 tbsp butter For sautéing
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and black pepper to taste
  • 1 1/2 lb boneless skinless chicken, diced
  • 8 oz cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese For melting into the soup

Method
 

Preparation
  1. Roast the poblano peppers over a flame or under a broiler until the skins are blistered and blackened.
  2. Place the roasted peppers in a bowl, cover, and let them steam for about 10 minutes.
  3. Peel off the skins, remove stems and seeds, then finely chop or blend the peppers.
  4. In a large soup pot, melt the butter over medium heat and cook the onion until soft.
  5. Add the garlic, cumin, and chopped poblanos and cook briefly until fragrant.
  6. Pour in the chicken broth, season with salt and pepper, and bring to a gentle boil.
  7. Add the diced chicken and simmer until fully cooked and tender.
Finish the Soup
  1. Blend the cream cheese, shredded cheddar, and about 1 cup of hot broth until smooth.
  2. Stir the cheese mixture into the soup until creamy.
  3. Add the cheese slices one at a time, stirring until melted and smooth.

Notes

Serve hot with a dollop of sour cream for extra creaminess. Pairs well with crusty bread or a fresh salad. For storage, let cool to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days, or freeze for up to 3 months.