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Bowl of stuffed pepper soup garnished with herbs and peppers

Stuffed Pepper Soup

A hearty and flavorful soup that combines the best elements of stuffed peppers into a warm, comforting bowl, perfect for busy days and chilly weather.
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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: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium poblano peppers
  • 2 tbsp butter
  • 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

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.
Cooking
  1. In a large soup pot, melt the butter over medium heat and cook the onion until soft.
  2. Add the garlic, cumin, and chopped poblanos and cook briefly until fragrant.
  3. Pour in the chicken broth, season with salt and pepper, and bring to a gentle boil.
  4. Add the diced chicken and simmer until fully cooked and tender.
  5. Blend the cream cheese, shredded cheddar, and about 1 cup of hot broth until smooth.
  6. Stir the cheese mixture into the soup until creamy.
  7. Add the cheese slices one at a time, stirring until melted and smooth.

Notes

Serve hot with a dollop of sour cream on top, paired with crusty bread or a fresh salad. For extra spice, consider adding diced jalapeños or hot sauce. For vegetarian options, skip the chicken and use a plant-based protein.