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Prep Time15 minutes
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Cook Time1 hour
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Serv SizeYield 6-8 servings
Smoky poblanos and sweet fireāroasted corn make this chipotle pepper soup bold, hearty, and comforting.
Ingredients
Directions
Smoky, hearty, and full of bold flavor, this Chipotle Stuffed Pepper Soup brings together fireāroasted tomatoes and corn, poblano and bell peppers, tender rice, and spicy sausage, with the deep warmth of chipotle peppers in adobo. Itās a comforting oneāpot meal thatās easy to prepare, perfect for chilly evenings, and sure to satisfy with every spoonful.
Stem, seed, and dice 2 poblano peppers and 1 red bell pepper. Dice 1 yellow onion. Finely chop 2 chipotle peppers in adobo sauce. Chipotle peppers are smoked jalapeƱos packed in a rich, smoky, slightly spicy tomatoābased adobo sauce that adds deep flavor to any dish.
Add 1 tablespoon of olive oil to a large soup pot over medium heat. Stir in the diced poblanos, red bell pepper, and onion, cooking until softened and fragrant, about 5ā6 minutes.
Add 1 pound of hot Italian sausage to the pot, or substitute with mild sausage, ground beef, chicken, turkey, or a meat alternative. Cook until no longer pink, then drain off any excess fat. Stir in 3 minced garlic cloves, ½ teaspoon dried basil, 1 teaspoon Mexican oregano (or regular oregano), and ½ tablespoon smoked paprika. Cook for 1ā2 minutes until fragrant.
Stir in 2 cans of diced tomatoes (undrained), 2 cans of tomato sauce, and 3 cups of beef broth (or vegetable broth for vegetarian). Mix until combined, then bring the soup to a boil. Reduce the heat and let simmer for 15 minutes to develop flavor.
Stir in 1 cup of uncooked white rice. Cover the pot and let simmer for 25 minutes, stirring occasionally.


Stir in 1 can of drained corn. Simmer for a few minutes until everything is heated through. Season with salt and pepper to taste.
Serve with chopped cilantro or parsley.
Enjoy!
For more delicious, easy soup and chili recipes, check out these:
Conclusion
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Chipotle Stuffed Pepper Soup
Ingredients
Follow The Directions
Smoky, hearty, and full of bold flavor, this Chipotle Stuffed Pepper Soup brings together fireāroasted tomatoes and corn, poblano and bell peppers, tender rice, and spicy sausage, with the deep warmth of chipotle peppers in adobo. Itās a comforting oneāpot meal thatās easy to prepare, perfect for chilly evenings, and sure to satisfy with every spoonful.
Stem, seed, and dice 2 poblano peppers and 1 red bell pepper. Dice 1 yellow onion. Finely chop 2 chipotle peppers in adobo sauce. Chipotle peppers are smoked jalapeƱos packed in a rich, smoky, slightly spicy tomatoābased adobo sauce that adds deep flavor to any dish.
Add 1 tablespoon of olive oil to a large soup pot over medium heat. Stir in the diced poblanos, red bell pepper, and onion, cooking until softened and fragrant, about 5ā6 minutes.
Add 1 pound of hot Italian sausage to the pot, or substitute with mild sausage, ground beef, chicken, turkey, or a meat alternative. Cook until no longer pink, then drain off any excess fat. Stir in 3 minced garlic cloves, ½ teaspoon dried basil, 1 teaspoon Mexican oregano (or regular oregano), and ½ tablespoon smoked paprika. Cook for 1ā2 minutes until fragrant.
Stir in 2 cans of diced tomatoes (undrained), 2 cans of tomato sauce, and 3 cups of beef broth (or vegetable broth for vegetarian). Mix until combined, then bring the soup to a boil. Reduce the heat and let simmer for 15 minutes to develop flavor.
Stir in 1 cup of uncooked white rice. Cover the pot and let simmer for 25 minutes, stirring occasionally.
Stir in 1 can of drained corn. Simmer for a few minutes until everything is heated through. Season with salt and pepper to taste.
Serve with chopped cilantro or parsley.
Enjoy!
For more delicious, easy soup and chili recipes, check out these:


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