Chile Verde Sopita – A Comforting Mexican-Style Soup Full of Flavor and Warmth!
This simple sopita brings the bold, zesty taste of chile verde into a comforting bowl of soup, with tender meat, roasted green chiles, and soft pasta in a savory broth. It’s the kind of dish that warms your heart and fills your belly – perfect for cozy nights or healing days.
I first tasted this sopita at my aunt’s house on a rainy afternoon. The smell of green chiles simmering with garlic and onion filled the whole kitchen. She served it with warm tortillas and avocado slices – and to this day, it’s one of my favorite memory-filled meals.
Ingredients:
- 1 lb pork shoulder or chicken breast, diced
- 1 cup small pasta (elbows, shells, or fideo)
- 4–5 tomatillos, husked and rinsed
- 2–3 roasted green chiles (like poblano or Hatch), peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- ½ tsp oregano
- Salt and pepper, to taste
- 1 tbsp oil (for sautéing)
- Chopped cilantro and lime wedges (for garnish)
Instructions:
- In a pot, heat oil and brown the pork or chicken pieces. Remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Blend tomatillos and roasted chiles into a smooth salsa verde. Add to the pot.
- Pour in chicken broth, add cumin, oregano, salt, and pepper. Stir well.
- Return meat to the pot and bring to a simmer. Cover and cook until tender (about 25–30 minutes).
- Add the pasta and cook uncovered until pasta is tender (10–12 minutes).
- Taste and adjust seasoning.
- Serve hot with chopped cilantro and lime on top.
Nutrition Facts (Per Serving – serves 6)
| Calories | 280 kcal |
| Fat | 9 g |
| Carbohydrates | 28 g |
| Protein | 20 g |
| Sodium | 500 mg |
| Fiber | 3 g |
Printable Recipe Summary
| Chile Verde Sopita | |
|---|---|
| Ingredients | Pork or chicken, pasta, tomatillos, green chiles, onion, garlic, broth, spices |
| Instructions | Brown meat, blend and simmer salsa verde, add pasta and cook until tender |
FAQs
Q: Can I use canned green chile instead of roasting my own?
Yes! Canned green chile works fine for a quick version.
Q: What pasta works best in this soup?
Small types like elbows, fideo, or ditalini hold up well and cook quickly.
Q: Can this be made vegetarian?
Absolutely! Skip the meat and use veggie broth, maybe add some zucchini or mushrooms for texture.
Q: How should I store leftovers?
Keep in the fridge up to 3 days. The pasta may soak up broth, so add a splash of water when reheating.
