Introduction
Chile Verde Sopita is a comforting Mexican-style soup that combines tender pork or chicken with a flavorful green chile sauce and small pasta or rice. It’s a warm, satisfying dish with a balance of mild heat, tanginess from tomatillos, and savory broth. This sopita is perfect for cozy meals and can easily be adapted for your preferred protein or level of spice.
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Description
Chile Verde Sopita brings together the vibrant flavors of traditional chile verde and the cozy texture of Mexican sopita (small pasta soup). The tomatillo-based sauce gives the broth a beautiful green color and slightly tart flavor, while the pasta or rice adds heartiness. This dish is light enough for lunch yet filling enough for dinner, offering comfort and authenticity in every bite.
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Ingredients
For the Chile Verde Sauce:
1 lb tomatillos, husked and rinsed
2–3 jalapeños or serrano chiles (adjust to spice preference)
1 small white onion, quartered
3 cloves garlic, peeled
½ cup fresh cilantro leaves
1 cup chicken broth (more as needed)
Salt to taste
For the Soup Base:
1 tablespoon oil or lard
½ pound boneless pork shoulder, chicken breast, or thigh meat (cubed)
½ cup small pasta (such as fideo, orzo, or alphabet pasta) or ½ cup rice
4 cups chicken broth
1 teaspoon ground cumin
Salt and pepper to taste
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Instructions
1. Prepare the Chile Verde Sauce:
In a pot, bring tomatillos, jalapeños, onion, and garlic to a boil in water for about 7–10 minutes until softened.
Drain, then blend with cilantro and 1 cup broth until smooth. Add salt to taste. Set aside.
2. Cook the Meat:
In a large pot, heat oil or lard over medium-high heat.
Add the cubed meat, season with salt and pepper, and brown on all sides (about 5–7 minutes).
Remove meat and set aside.
3. Toast the Pasta or Rice:
In the same pot, add your pasta (or rice) and toast lightly until golden. This adds extra flavor.
4. Combine and Simmer:
Return the browned meat to the pot.
Pour in the blended chile verde sauce and 4 cups of broth.
Add cumin, salt, and pepper.
Bring to a boil, then lower heat and simmer for 20–25 minutes (for pasta) or 30–35 minutes (for rice), until fully cooked and flavors meld.
5. Adjust Seasoning:
Taste and adjust salt or spice if needed.
Add extra broth for a thinner soup consistency.
6. Serve:
Ladle into bowls and garnish with chopped cilantro, diced avocado, or a squeeze of lime.
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Tips
Roast for More Flavor: Roast tomatillos and chiles under the broiler instead of boiling for a smoky depth.
Vegetarian Option: Skip the meat and use vegetable broth; add beans or diced zucchini for protein and texture.
Make Ahead: The sauce can be made and refrigerated up to 3 days in advance.
Spice Control: Remove seeds from the chiles before blending for a milder heat.
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Variations
Chile Verde Chicken Sopita: Use shredded rotisserie chicken instead of pork for quicker prep.
Chile Verde Rice Soup: Substitute rice for pasta to make a heartier, thicker soup.
Creamy Verde Sopita: Stir in a splash of cream or crema Mexicana at the end for a richer flavor.
Add Greens: Toss in spinach or kale during the last few minutes of simmering for extra nutrients.
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Correction
If your sopita tastes too tangy, balance it with a pinch of sugar or more broth.
If it’s too thick, add additional broth until desired consistency.
If too bland, a squeeze of lime and a bit more salt often bring the flavors to life.
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Enjoy
Serve your Chile Verde Sopita hot, with warm tortillas or crusty bread on the side. It’s a bowl of comfort — tangy, savory, and satisfying with every spoonful. Perfect for sharing with family or enjoying on a chilly day.