Stuffed Chile Chicken Soup
A delightful fusion of spicy roasted chiles and creamy richness, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Can use rotisserie chicken to save time
- 4 pieces fire-roasted chiles, chopped
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter version
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to experiment with different types of cheese
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- to taste salt and pepper
- for garnish fresh cilantro
Instructions
Preparation
- In a large pot, heat some oil and sauté the onions and garlic until they turn translucent.
- Add in the shredded chicken, roasted chiles, cumin, salt, and pepper, cooking for a few minutes to meld the flavors.
- Pour in the chicken broth and bring the mixture to a simmer.
- Stir in the heavy cream and shredded cheese, allowing everything to melt and thicken beautifully. Heat until the soup reaches 165°F (74°C).
- Taste your creation, adjusting the seasoning as necessary.
- Serve hot, garnished with fresh cilantro for an added touch of freshness.
Notes
This soup is versatile; consider topping it with cheese or sour cream for extra creaminess. Store leftovers in the fridge for up to three days. If freezing, leave out the heavy cream until ready to serve.