Description
A warm bowl of stuffed chile soup with tender chicken, roasted peppers, and melted cheese — the ultimate comfort food for chilly evenings.
Ingredients
Scale
- 1 pound chicken breast
- 2 poblano peppers
- 1 cup shredded cheese
- Tortilla chips
- Homemade corn tortillas
- Salt and pepper to taste
- Chicken broth or water
- Optional toppings: sour cream, cilantro
Instructions
- Roast the poblano peppers until beautifully charred. Peel and chop them after cooling.
- Cook the chicken breast in chicken broth (or water) until fully cooked, then shred it.
- Combine the chopped roasted peppers and shredded chicken in the pot.
- Melt the shredded cheese into the soup.
- Season with salt and pepper to taste.
- Serve the soup in bowls with crispy tortilla chips and corn tortillas.
- Add optional toppings like sour cream and cilantro.
Notes
This soup tastes better the next day. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg