Best Sopa Verde Recipes

SOPA DE CHILE VERDE (GREEN CHILE SOUP)

Sopa de Chile Verde (Green chile soup) image

A Mexican dinner without soup is only a snack.

Provided by Linda Coover @lcoover

Number Of Ingredients 9

Ingredients

3 - bell peppers
4 - mild,long green chiles,or 6 poblano chiles roasted, peeled and cleaned
1 small chopped onion
1/2 cup(s) cream
1 quart(s) beef stock
2 tablespoon(s) butter
2 tablespoon(s) flour
- salt/pepper
6 ounce(s) cream cheese

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.

SOPA VERDE

Sopa Verde image

This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.

Provided by EdsGirlAngie

Categories Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 cups water
3/4 lb boneless skinless chicken breast
1 small onion
4 whole cloves
1 lb red potatoes, peeled
1/2 lb kale, trimmed of center stalk, and shredded
1 cup onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 cup dry white wine (vinho seco)
1/2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt (or more to taste)
3 tablespoons fresh lemon juice

Steps:

In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
After 10 minutes, add the potatoes and simmer for another 25 minutes.
Reserve the broth.
Discard the onion and cloves.
Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
Add the chicken (still reserving the potatoes) and salt and bring to a boil.
Reduce heat and simmer, covered, for about 1-1/2 hours.
Add reserved potatoes and simmer another 1/2 hour, uncovered.
Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.

Nutrition Facts : Calories 153.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 24.7, Sodium 268.1, Carbohydrate 16.4, Fiber 2.1, Sugar 2.1, Protein 12.3

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