Here’s a flavorful recipe for Sopita de Chile Verde con Queso—a comforting Mexican soup made with green chile and cheese!
Ingredients:
- 1 lb tomatillos, husked and rinsed
- 4-5 fresh green chiles (such as jalapeños or serranos, depending on heat preference)
- 1/2 medium onion, quartered
- 2 cloves garlic, peeled
- 1 tablespoon olive oil or vegetable oil
- 4 cups chicken or vegetable broth
- 1 cup small pasta (like alphabet pasta or orzo)
- Salt and pepper to taste
- 1 cup crumbled queso fresco or shredded mozzarella cheese (or any mild cheese)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions:
- Roast the chiles and tomatillos: Place the tomatillos, green chiles, onion, and garlic on a baking sheet. Roast under the broiler or on a hot comal (griddle) until the skins are slightly charred and the tomatillos have softened, about 5-7 minutes. Turn them occasionally to ensure even roasting.
- Blend the sauce: Once roasted, place the chiles, tomatillos, onion, and garlic into a blender or food processor. Blend until smooth. If needed, add a little bit of water to achieve a sauce-like consistency.
- Cook the soup base: Heat the oil in a large pot over medium heat. Add the green chile sauce to the pot and cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
- Add the broth and pasta: Pour in the chicken or vegetable broth and bring to a simmer. Add the pasta and cook until the pasta is tender, about 8-10 minutes, depending on the size of the pasta you choose.
- Finish the soup: Once the pasta is cooked, stir in the crumbled queso fresco or shredded cheese, allowing it to melt into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a fresh burst of flavor.
This Sopita de Chile Verde con Queso is perfect for a cozy meal, offering a balance of heat, tang, and creaminess from the cheese!