Chile Verde Sopita

Chile Verde Sopita is pure New Mexican comfort—a cozy, humble, and delicious green chile soup made with a handful of pantry staples. “Sopita” literally means “little soup,” but the flavor is anything but small. This dish is perfect for cooler evenings, quick lunches, or a hearty side.

🌶️🥣 Chile Verde Sopita (Green Chile Soup)

Servings: 4–6
Prep Time: 10 min
Cook Time: 25–30 min
Total Time: ~35–40 min

🛒 Ingredients:

• 1–2 tbsp oil or lard

• ½ onion, diced

• 2 cloves garlic, minced

• ½ tsp ground cumin

• 1 cup roasted Hatch green chile, chopped (mild to hot, your choice)

• 2 medium potatoes, peeled and diced (russets or golds work well)

• 6 cups chicken or vegetable broth

• ½ cup uncooked elbow macaroni (or any small pasta)

• Salt & pepper, to taste

• Optional: handful of chopped cilantro or a squeeze of lime for brightness

• Optional toppings: shredded cheese, sour cream, or crushed tortilla chips

🔪 Instructions:

1. Sauté Aromatics

   • In a soup pot, heat oil over medium heat.

   • Add diced onion and cook until soft (about 3–4 minutes).

   • Stir in garlic and cumin; cook another minute until fragrant.

2. Add Chile & Potatoes

   • Stir in the chopped green chile and diced potatoes.

   • Sauté everything together for a couple of minutes.

3. Simmer

   • Add broth and bring to a boil.

   • Lower heat and simmer 10–15 minutes, until potatoes are just tender.

4. Add Pasta

   • Stir in dry macaroni and cook another 10 minutes, or until pasta is tender.

   • Season with salt and pepper to taste.

5. Serve

   • Ladle into bowls and top with cheese, sour cream, or cilantro if desired.

   • Serve with warm tortillas or a slice of buttered toast.

📝 Tips:

• For a creamier version, stir in a splash of heavy cream or evaporated milk at the end.

• You can swap potatoes for rice or chicos if you want a twist.

• Make it heartier with shredded chicken or ground beef.