Name: Sopita Chile Verde Con Queso: Hearty Beef & Cheese Soup
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8 servings
Ingredients: 6-8 medium poblano peppers (2-2.5 lbs); 2-3 jalapeño peppers; 1 large white onion, roughly chopped (1.5 cups); 4-5 cloves garlic, peeled; 2 tbsp olive or vegetable oil, divided; 1 cup chicken or vegetable broth (for base); 1 tsp ground cumin; ½ tsp dried Mexican oregano; Salt and black pepper to taste; 1 tbsp olive or vegetable oil (for main soup); 1 large white onion, finely diced (1 cup); 2 celery stalks, finely diced (optional); 1 large bell pepper (green or red), finely diced (optional); 8 cups chicken or vegetable broth (for soup); 2 cups cooked, shredded beef (for vegetarian: 1-2 cans rinsed cannellini or great northern beans); 1 cup small pasta (estrellitas, fideo, or small elbow macaroni); 2 cups Monterey Jack cheese, freshly grated; 1 cup Colby Jack cheese or mild cheddar cheese, freshly grated; Juice of ½ lime (optional); Fresh cilantro, chopped (for garnish); Diced or sliced avocado (for garnish); Crema Mexicana or sour cream (for garnish); Crumbled cotija cheese (for garnish); Lime wedges (for garnish); Crispy tortilla strips (for garnish)

Sopita Chile Verde Con Queso is more than just a soup; it’s a warm, culinary embrace that I believe everyone deserves to experience. Imagine a dish so comforting, so rich in flavor, that with every spoonful, you feel a genuine connection to centuries of Mexican culinary tradition. This isn’t merely a meal; it’s a celebration of heritage, often gracing family tables and becoming the centerpiece of cherished gatherings, particularly as the days grow cooler or whenever a touch of soul-soothing warmth is desired.

The allure of this incredible soup lies in its perfect harmony of robust, earthy chile verde with the creamy, satisfying melt of queso. I find myself continually drawn to its complex yet comforting profile: the gentle, smoky heat from the roasted green chiles, the savory depth of a perfectly seasoned broth, and that utterly irresistible, velvety texture from the melted cheese that binds it all together. It’s a culinary masterpiece that appeals to nearly everyone, offering a hearty, fulfilling experience without being overly heavy. You’ll quickly discover why Sopita Chile Verde Con Queso holds such a special place in my heart, and I’m confident it will soon become a cherished favorite in your kitchen too.

Ingredients:

For the Chile Verde Base:
- 6-8 medium poblano peppers (about 2-2.5 lbs), fresh and firm
- 2-3 jalapeño peppers (adjust to your spice preference), stemmed
- 1 large white onion, roughly chopped (about 1.5 cups)
- 4-5 cloves garlic, peeled
- 2 tablespoons olive oil or vegetable oil, divided
- 1 cup chicken broth or vegetable broth, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano, crushed between your fingers
- Salt and freshly ground black pepper to taste
For the Sopita and Chicken:
- 1 tablespoon olive oil or vegetable oil
- 1 large white onion, finely diced (about 1 cup)
- 2 celery stalks, finely diced (optional, for added depth)
- 1 large bell pepper (green or red), finely diced (optional, for color and flavor)
- 8 cups chicken broth or vegetable broth (low sodium preferred)
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully, or cook 2 large chicken breasts until tender and shred) – for a vegetarian option, omit chicken and add 1-2 cans of rinsed cannellini or great northern beans
- 1 cup small pasta, such as estrellitas (stars), fideo (vermicelli broken into small pieces), or small elbow macaroni
- 2 cups Monterey Jack cheese, freshly grated
- 1 cup Colby Jack cheese or mild cheddar cheese, freshly grated
- Juice of ½ a lime (optional, for brightness)
For Garnish (Optional but Highly Recommended):
- Fresh cilantro, chopped
- Avocado, diced or sliced
- Crema Mexicana or sour cream
- Crumbled cotija cheese
- Lime wedges
- Crispy tortilla strips

Preparing the Chile Verde Base

The foundation of our incredibly comforting Sopita Chile Verde Con Queso lies in a vibrant, smoky, and slightly spicy chile verde base. This is where we extract all the wonderful flavors from our peppers.

Roast the Peppers: First things first, let’s get those beautiful poblano and jalapeño peppers roasted. I have a few favorite methods for this, and you can choose what works best for you.

Broiler Method: My preferred way is under the broiler. Arrange the peppers on a baking sheet. Place them about 6 inches from the broiler element and broil, turning every few minutes, until the skins are completely blackened and blistered all over. This usually takes about 10-15 minutes in total.
Oven Method: You can also roast them in a hot oven. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-30 minutes, turning halfway through, until they are soft and the skins are blistered.
Stovetop Method: If you have a gas stove, you can char the peppers directly over an open flame using tongs, turning them frequently until blackened. This is the quickest but requires constant attention.

Steam and Peel the Peppers: Once the peppers are beautifully charred, immediately transfer them to a heat-proof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for about 10-15 minutes. This steaming process makes the skins much easier to remove. After steaming, carefully peel away the blackened skin. Don’t worry if a few small bits of skin remain; it adds to the rustic charm.
Prepare the Peppers: Once peeled, remove the stems from all peppers. For the poblano peppers, slice them open and carefully remove the seeds and membranes. The amount of heat in jalapeños varies greatly, so for the jalapeños, you can choose to remove the seeds and membranes for a milder soup, or leave some in for more kick. I usually remove most of the seeds from the jalapeños to keep the spice level balanced, especially since this is a soup meant to be comforting. Roughly chop the peeled, seeded peppers.
Sauté Aromatics for the Sauce: In a medium saucepan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the roughly chopped white onion (from the “chile verde base” ingredients list) and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the peeled garlic cloves and cook for another minute until fragrant. Be careful not to burn the garlic.
Blend the Chile Verde Base: Transfer the roasted and chopped peppers, sautéed onion and garlic to a blender. Add 1 cup of chicken or vegetable broth, the ground cumin, and dried Mexican oregano. Blend until completely smooth. You might need to pause and scrape down the sides a few times. If the mixture is too thick to blend easily, add a little more broth, a tablespoon at a time, until it reaches a smooth, pourable consistency. Season this base with a good pinch of salt and freshly ground black pepper. Taste and adjust. This is your glorious chile verde base!

Cooking the Chicken and Building Flavor

Now that our chile verde base is ready, we’ll start assembling the full-bodied flavor of our Sopita Chile Verde Con Queso. This involves building layers of aromatics, adding the chicken, and then simmering everything to perfection.

Sauté Main Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely diced white onion (from the “sopita and chicken” ingredients list), and if you’re using them, the finely diced celery and bell pepper. Sauté these vegetables, stirring occasionally, until they are softened and fragrant, about 8-10 minutes. This slow sauté really brings out their sweetness and builds a crucial flavor foundation for our soup.
Add Cooked Chicken: Stir in the shredded cooked chicken. If you’re using a store-bought rotisserie chicken, this is super easy. If you cooked your own chicken breasts, make sure they are nicely shredded into bite-sized pieces. Sauté the chicken with the vegetables for 2-3 minutes, allowing it to warm through and absorb some of the aromatic flavors. If you’re making the vegetarian version, this is where you would stir in your rinsed cannellini or great northern beans and sauté them briefly.
Pour in the Chile Verde Base and Broth: Carefully pour the blended chile verde base into the pot with the chicken and sautéed vegetables. Stir well to combine everything. Then, add the 8 cups of chicken or vegetable broth. Give it all a good stir.
Simmer and Develop Flavors: Bring the soup to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes. This is a critical step for flavor development. Simmering allows all the ingredients to meld together beautifully, deepening the complexity of the chile verde and infusing the broth with incredible taste. I often let it go for 45 minutes to an hour if I have the time, stirring occasionally. During this time, the aromas that fill your kitchen will be absolutely divine!
Adjust Seasoning: After simmering, taste the soup. This is your moment to make it perfect for your palate. Add more salt if needed, a little more black pepper, or even a tiny pinch more cumin if you feel it needs it. If you prefer a brighter flavor, add the juice of half a lime here. The acidity can really make the other flavors pop.

Adding the Sopita Element and Cheese

Now, we’re going to bring in the “sopita” part, which is traditionally a small pasta, and then the star of the show – the glorious cheese! This transforms our flavorful broth into a rich, hearty, and utterly satisfying Sopita Chile Verde Con Queso.

Cook the Pasta (Sopita): Increase the heat to bring the soup back to a gentle boil. Add the 1 cup of small pasta (estrellitas, fideo, or elbow macaroni). Cook according to the package directions, or until the pasta is al dente, usually 7-10 minutes. Make sure to stir frequently to prevent the pasta from sticking to the bottom of the pot. It’s important not to overcook the pasta, as it will continue to soften slightly even after the heat is off.
Incorporate the Cheese: Once the pasta is cooked, reduce the heat to the lowest setting. It’s crucial that the soup is no longer at a rolling boil when you add the cheese; a gentle simmer or just off the heat is ideal to prevent the cheese from becoming stringy or clumping. Gradually add the freshly grated Monterey Jack and Colby Jack (or mild cheddar) cheeses, stirring constantly until the cheese is completely melted and smoothly incorporated into the soup. The key here is using freshly grated cheese. Pre-shredded cheeses often contain anti-caking agents that can make them melt less smoothly. As the cheese melts, it will transform the soup into a creamy, luscious, and truly irresistible bowl of goodness.
Final Consistency Check: Take a look at the consistency of your soup. If it’s too thick for your liking after adding the cheese, you can thin it out with a little more warm broth, a tablespoon at a time, until it reaches your desired consistency. I like mine substantial but still spoonable.

Serving Suggestions and Enjoyment

You’ve done it! Your incredible Sopita Chile Verde Con Queso is ready to be devoured. This soup is a complete meal in itself, but the right garnishes can elevate it to an even more spectacular experience.

Serve Immediately: Ladle generous portions of the hot Sopita Chile Verde Con Queso into individual bowls. The aroma alone will be enough to make mouths water!
Garnish with Gusto: This is where you can truly personalize each bowl. I love to offer a variety of garnishes for my family and friends.

Fresh Cilantro: A generous sprinkle of fresh, chopped cilantro adds a burst of freshness and a beautiful green contrast.
Creaminess: A dollop of cool Crema Mexicana or sour cream swirling into the hot soup provides a lovely tangy creaminess that balances the spice and richness.
Avocado: Diced or sliced avocado adds a luxurious, buttery texture and healthy fats. It’s a must-have for me!
Cotija Cheese: A sprinkle of crumbled cotija cheese offers a salty, crumbly texture that complements the melted cheese in the soup.
Lime Wedges: Always keep extra lime wedges on hand. A fresh squeeze of lime juice right before eating brightens all the flavors and adds a zesty finish.
Crispy Tortilla Strips: For added crunch and a nod to classic Mexican cuisine, a handful of crispy tortilla strips on top is absolutely perfect. You can buy them pre-made or easily fry your own.

Enjoy! Gather around, share, and savor this wonderfully hearty and cheesy soup. It’s truly a hug in a bowl, perfect for a chilly evening or any time you crave comforting, authentic flavors.

Storage and Reheating Tips:

If you happen to have any leftovers of this delicious Sopita Chile Verde Con Queso, don’t fret! It stores and reheats quite well. Just keep in mind that the pasta will continue to absorb liquid and soften over time.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. You might find that you need to add a splash of extra chicken broth or water to thin it back to your desired consistency, as the pasta will have soaked up a lot of the liquid. Avoid boiling vigorously during reheating to maintain the cheese’s smooth texture.
Leftovers are just as delicious, and sometimes even more flavorful, as the ingredients have had even more time to meld.

A Note on Spice Levels:

The beauty of making your own chile verde is that you are in control of the heat! I’ve given a balanced recipe, but feel free to adjust:

For a milder soup: Remove all seeds and membranes from both the poblano and jalapeño peppers. You can even use fewer jalapeños or substitute with a milder green chile like Anaheim.
For a spicier kick: Leave some or all of the seeds and membranes in the jalapeño peppers. For a really fiery soup, you could even add one serrano pepper to the roasting mix.

This Sopita Chile Verde Con Queso is a testament to simple, wholesome ingredients coming together to create something truly extraordinary. It’s a recipe that has brought so much joy to my table, and I hope it does the same for yours!

Conclusion:

So there you have it, friends! We’ve journeyed through the simple steps to create a truly unforgettable dish. This isn’t just another weeknight meal; it’s a bowl of pure comfort, an explosion of vibrant flavors that will awaken your senses and warm you from the inside out. I honestly believe that my recipe for Sopita Chile Verde Con Queso is an absolute game-changer, a staple you’ll want to add to your regular rotation. What makes it so special, you ask? Well, it’s the perfect harmony of robust green chile, the gentle simmer of tender pasta, and the decadent, melty cheese that creates a creamy, luxurious broth. It’s hearty without being heavy, flavorful without being overly complicated, and utterly satisfying in a way that few dishes can rival. Imagine a chilly evening, a long day behind you, and then this incredible aroma wafting from your kitchen. It’s more than just food; it’s an experience, a moment of culinary bliss that truly feels like a warm hug in a bowl. I’ve refined this recipe over countless iterations, ensuring that each spoonful delivers maximum impact with minimal fuss. It’s a testament to the idea that sometimes the most profound flavors come from the simplest ingredients, transformed with a little love and the right technique. The balance of heat from the chiles, the savory depth of the broth, and the rich, creamy finish makes it an undeniable crowd-pleaser, whether you’re serving it to family or enjoying a quiet moment of indulgence on your own.

It’s not just the incredible taste; it’s also the relative ease with which this masterpiece comes together. You don’t need to be a gourmet chef to achieve spectacular results with this Sopita Chile Verde Con Queso. My step-by-step guide is designed to empower even novice cooks to confidently create a dish that tastes like it came from a high-end restaurant. The active cooking time is surprisingly short, allowing you more time to savor the moment rather than slaving over a hot stove. It’s the kind of recipe that builds confidence in the kitchen and encourages you to explore the rich tapestry of Mexican-inspired flavors. The robust, earthy notes of the green chiles, combined with the subtle tang and richness of the cheese, create a dynamic flavor profile that is both complex and comforting. It truly stands out as a unique and deeply satisfying meal option, offering a delightful departure from your usual routine. I can confidently say that once you taste the creamy, savory goodness of this dish, it will quickly become a cherished favorite in your culinary repertoire.

Now, let’s talk about how to elevate your Sopita Chile Verde Con Queso experience even further, or how to adapt it to suit various tastes and dietary needs. While it’s absolutely perfect on its own, a sprinkle of fresh cilantro and a dollop of sour cream or Mexican crema can add a beautiful finish and a refreshing counterpoint to the richness. For those who enjoy a little extra kick, a dash of your favorite hot sauce or a few finely diced jalapeños can really turn up the heat. Don’t be afraid to experiment with your choice of cheese too; while Monterey Jack or a good melting cheddar works wonders, a blend of Oaxaca cheese for its stringy texture or even a little cotija sprinkled on top for a salty bite can be fantastic.

Transforming Your Sopita into a Heartier Meal:

If you’re looking to make this a more substantial main course, consider adding some protein. Shredded cooked chicken, pork carnitas, or even crumbled chorizo can be stirred in towards the end of cooking, absorbing all those incredible flavors. For a vegetarian option, black beans or pinto beans can be incorporated, adding both protein and fiber, or you could even toss in some sautéed mushrooms or zucchini for extra vegetables. Serving it alongside warm corn tortillas or a crusty bolillo for dipping is also highly recommended – perfect for soaking up every last drop of that incredible broth. A simple side salad with a lime vinaigrette would provide a refreshing balance to the rich soup, creating a perfectly rounded meal. You could also serve it with a side of Mexican rice to complete the ultimate comfort food feast.

Creative Twists and Dietary Adaptations:

Thinking about a vegan version? You could easily substitute vegetable broth for chicken broth, use plant-based milk or cream, and find a good quality vegan shredded cheese that melts well. For a gluten-free option, simply use your favorite gluten-free pasta; there are many fantastic varieties available today that hold up beautifully in soups. The beauty of this recipe lies in its versatility. It’s truly a blank canvas for your culinary imagination. Don’t be afraid to adjust the spice level to your preference – more chiles for a fiery experience, or fewer for a milder, family-friendly bowl. Imagine serving this at your next casual gathering; it’s hearty enough to be a main dish but also makes an excellent appetizer. Pair it with some freshly made guacamole and chips for a truly festive spread. The possibilities are endless, and each variation promises to be just as delightful as the original.

So, what are you waiting for? I genuinely hope you feel inspired to dive into your kitchen and experience the magic of this Sopita Chile Verde Con Queso for yourself. Trust me, your taste buds will thank you! When you do make it, I would absolutely love to hear about your experience. Did you add any unique twists? What did your family think? Did it bring back any fond memories? Please, don’t keep your culinary triumphs to yourself! Share your photos, your feedback, and your delicious variations with me and our community. Your insights are invaluable and help inspire others to try new things. Let’s create a wave of amazing home-cooked meals together. Happy cooking, and I can’t wait to see what you create!