Sopa De Chile Verde Green Chile Soup Recipes

CHICKEN AND GREEN CHILE VERDE SOUP RECIPE

Steps:

• Sauté onions, garlic and carrots in a large pot for 6 minutes.
• Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
• Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
• Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
• Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
• Add the whole and smashed pinto beans, let the soup come back up to a simmer.
• Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
• Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
• Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.

SOPA DE CHILE VERDE (GREEN CHILE SOUP)

Steps:

• Wash the bell peppers,snip off stems and discard,simmer in water in covered pan for 5 mins.Drain,peel,cut open,discard seeds and veins, cut into strips. Combine peppers,chiles,onion and cream and blend until smooth, using some of the stock if more liquid is needed to blend. Melt the butter. Blend in the flour.Stirring constantly,gradually add the bell pepper-chile mixture and the rest of the beef stock.Add salt/pepper to taste. Stir until soup is thickened and smooth. Remove from the stove and serve hot with generous dabs of the cream cheese.

CALDILLO- GREEN CHILE STEW!

Steps:

• Heat oil in large pan.
• Add onions and garlic. Cook about 3-5 minutes.
• Lightly coat the stew meat in flour and add to the pan.
• Brown the meat and add green chiles (with liquid). You can use hot or mild chile depending on your tastes.
• Let simmer about 5 minutes and add tomatoes (drained of liquid).
• Add one or two cups of water and potatoes.
• Cook covered until potatoes are easily cut with a fork.
• If most of the water has evaporated, add more.
• Add salt to taste.
• Serve with tortillas.
• You can continue to simmer the remaining stew in the pot to have later. It tastes better the longer you cook it!