Ah! You want Chile Verde Sopita—a spicy, comforting Mexican-style green chili soup 🌶️🍲. Here’s an easy teen-friendly version:
🌶️ Chile Verde Sopita (Serves 3–4)
Ingredients
For the soup base
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb (450 g) pork shoulder or chicken, diced (optional)
- 2–3 cups chicken or vegetable broth
- 1 cup tomatillo salsa (green salsa verde, store-bought works great)
- 1–2 small green chiles (like poblano or jalapeño), diced or roasted
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of oregano
Extras
- ½ cup cooked rice (optional, makes it more filling)
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the meat (if using)
- Heat oil in a pot over medium heat.
- Brown the meat on all sides. Remove and set aside.
- Sauté aromatics
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Build the soup
- Return meat to pot (or skip for veggie version).
- Add broth, green chiles, salsa verde, cumin, salt, and pepper.
- Bring to a boil, then simmer 15–20 minutes until meat is tender and flavors blend.
- Optional rice
- Stir in cooked rice at the end for a “sopita” style (light and filling).
- Serve
- Ladle into bowls, garnish with cilantro, and serve with lime wedges.
🌟 Tips & Variations
- Spicier: Leave seeds in chiles or add a dash of hot sauce
- Creamier: Add 2–3 tbsp sour cream or plain yogurt when serving
- Vegetarian: Skip meat, add extra beans or veggies
- Quick version: Use pre-cooked rotisserie chicken
If you want, I can make a super easy teen-friendly version of Chile Verde Sopita that’s spicy but not overwhelming, perfect for weeknight dinners 😎
Do you want me to do that?
