Sopita de Chile Verde con Queso
A comforting and flavorful Mexican soup made with fresh green chiles, aromatic herbs, and creamy cheese.
Equipment
- Baking Sheet
- Large Pot
- Blender
Ingredients
Ingredients
- 6-8 pieces Fresh green chiles Mild varieties such as Anaheim or Poblano.
- 4 cups Vegetable broth Good-quality broth enhances flavors.
- 1 medium Onion, diced Use yellow or white onion for best results.
- 4 cloves Garlic, minced Adjust based on preference for garlic.
- 2 tablespoons Olive oil For sautéing onions and garlic.
- 1/2 cup Fresh cilantro, chopped Reserve some for garnish.
- 1 lime Lime juice Fresh lime juice enhances flavors.
- to taste Salt Use sea salt or kosher salt.
- to taste Pepper Freshly cracked black pepper.
- 1-2 cups Creamy cheese, shredded Options include Queso Fresco or Monterey Jack.
- 1 Avocado, diced For garnish.
- 1/2 cup Radishes, thinly sliced Optional, for garnish.
Instructions
- Preheat your oven to 425°F (220°C). Arrange the green chiles on a baking sheet and roast them for about 15-20 minutes, or until the skin is blistered and charred. Remove from the oven and cover with plastic wrap to steam for about 10 minutes.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.
- Peel the charred skin off the chiles, remove stems and seeds, and chop roughly. Blend the chiles with 1 cup of vegetable broth until smooth.
- Pour the blended chile mixture into the pot with onions and garlic. Stir to combine. Add remaining vegetable broth, lime juice, salt, and pepper. Bring to a simmer for 10-15 minutes.
- Reduce heat to low and stir in shredded cheese until melted. Adjust seasoning with more salt or pepper if needed.
- Stir in chopped cilantro. Ladle soup into bowls and garnish with diced avocado and sliced radishes.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.