Sopita de chile verde con queso is a comforting Mexican soup that beautifully balances the mild heat of green chilies with the creamy richness of cheese. This flavorful and easy-to-make dish works well as a light meal or appetizer, delivering warmth and a satisfying depth of flavor from simple, fresh ingredients.
Ingredients
- 4-5 medium poblano peppers (about 1 lb)
- 2 medium tomatillos, husked and rinsed
- 1 medium white onion, quartered
- 2 cloves garlic
- 4 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup queso fresco or panela cheese, crumbled
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 lime, cut into wedges (for serving)
- Optional: 1 jalapeño pepper, seeded and chopped (for extra heat)
- Optional: Tortilla strips or toasted corn tortillas (for garnish)
Instructions
- Roast the poblanos and tomatillos: Place the poblano peppers and tomatillos on a baking sheet and roast them under a broiler or on a grill over medium-high heat. Turn occasionally until the skins of the poblanos are charred and blistered, and the tomatillos are softened and slightly blackened (about 8-10 minutes). Remove and allow to cool.
- Peel and seed the poblanos: Once cool enough to handle, peel off the blackened skins from the poblanos. Remove seeds and membranes to reduce bitterness and heat. Chop roughly.
- Prepare the soup base: In a medium pot, heat the oil over medium heat. Add the quartered onion and garlic cloves, sautéing until translucent and fragrant, about 4-5 minutes. If using jalapeño, add it here and cook for another minute.
- Blend the roasted vegetables: In a blender or food processor, combine the peeled poblanos, roasted tomatillos, sautéed onion and garlic, and 1 cup of the broth. Blend until smooth. You may need to do this in batches depending on your blender size.
- Cook the soup: Pour the blended mixture back into the pot. Add the remaining 3 cups of broth, cumin, and salt and pepper to taste. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes to let flavors meld.
- Add cheese and cilantro: Stir in half the crumbled queso fresco and the chopped cilantro. Let the cheese melt slightly into the soup, stirring gently.
- Serve: Ladle the soup into bowls. Garnish with remaining queso fresco, extra cilantro, and tortilla strips or toasted corn tortillas if desired. Serve with lime wedges on the side for squeezing.
Tips
- Substitutions: If poblano peppers are unavailable, you can use Anaheim or even mild green bell peppers for a less spicy, milder flavor. For cheese, panela or cotija can substitute for queso fresco, but avoid melting cheeses like mozzarella.
- Roasting alternatives: If you don’t have a broiler or grill, you can roast the peppers and tomatillos on a stovetop using a dry skillet or directly over a gas flame, turning frequently until charred.
- Adjusting heat level: Removing seeds and membranes from the poblanos significantly reduces heat. For more spice, keep some seeds or add jalapeño or serrano peppers.
- Common mistake: Don’t skip peeling the poblanos after roasting; the charred skin can be bitter and tough. Also, avoid boiling the soup too vigorously once blended, as it may alter the fresh flavor and cause separation.
Serving Suggestions
Sopita de chile verde con queso is traditionally served hot and pairs wonderfully with warm corn tortillas or crispy tortilla strips for added texture. You can accompany it with a simple side salad of fresh avocado, radish slices, and a squeeze of lime to brighten the meal. For a heartier option, serve alongside Mexican rice or refried beans. This soup also works well as a starter before grilled meats or enchiladas.
Variations
To vary the recipe, try adding diced cooked potatoes or corn kernels to the soup for extra body and sweetness. For a creamier texture, stir in a splash of Mexican crema or a dollop of sour cream just before serving. Vegetarians can use vegetable broth and omit cheese or substitute with a plant-based cheese to keep it vegan. Another popular variation includes blending in fresh epazote leaves for an authentic herbal note.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors may deepen after resting. When reheating, warm gently over medium-low heat to avoid curdling the cheese or breaking the soup’s texture. If the soup thickens too much upon cooling, add a splash of broth or water to loosen it before serving. For longer storage, you can freeze the soup (without cheese) for up to 2 months; add fresh cheese when reheating.
Frequently Asked Questions
Can I make this soup vegan?
Yes. To make a vegan version, use vegetable broth and substitute the queso fresco with a vegan cheese alternative or omit cheese entirely. Adding a splash of coconut cream can provide a creamy mouthfeel.
How spicy is sopita de chile verde con queso?
The heat level depends on the peppers used and whether you include seeds or add jalapeños. Poblanos are generally mild, so this soup is usually mild to medium spicy. You can adjust heat by choosing milder or hotter peppers.
Is it necessary to peel the roasted poblanos?
Yes, peeling is important because the charred skin can be bitter and tough. After roasting, place the poblanos in a covered bowl or plastic bag to steam for 10 minutes, which makes peeling easier.
Can I prepare the soup ahead of time?
Absolutely. You can roast the peppers and tomatillos and prepare the blended base a day ahead. Refrigerate separately from the cheese and add it just before serving to maintain texture and freshness.
What cheese works best in this soup?
Queso fresco is traditional because it crumbles well and has a mild, fresh flavor that complements the peppers. Panela or cotija are good alternatives but have different textures and saltiness. Avoid cheeses that melt too much, as the soup should remain creamy but not greasy.
Can I add protein to make it more filling?
Yes, consider adding cooked shredded chicken or beans to the soup to increase protein and make it a more substantial meal. Add them near the end of cooking to warm through without overcooking.
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