Chile Verde Sopita is a cozy Mexican soup made with tender noodles simmered in a rich green chile broth. It’s simple, budget-friendly, and incredibly comforting — perfect for chilly days, light dinners, or when you want something soothing and flavorful.
⏱ Prep Time
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Servings: 4
🍳 Equipment
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Medium pot
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Blender or food processor
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Wooden spoon
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Measuring cups
🥘 Ingredients
Chile Verde Base
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4 tomatillos, husked and rinsed
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1 jalapeño (seeded for mild)
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½ white onion
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2 cloves garlic
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1 cup fresh cilantro
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2 tbsp vegetable oil
Soup
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6 cups chicken broth
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1 cup small pasta (fideo, shells, or elbow macaroni)
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Salt, to taste
Optional Toppings
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Queso fresco or shredded cheese
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Avocado slices
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Lime wedges
📝 Ingredient Notes
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Tomatillos: Give the soup its signature tangy green flavor.
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Pasta: Traditional sopita uses fideo, but any small pasta works.
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Broth: Homemade or store-bought chicken broth both work well.
👩🍳 Instructions
1. Blend chile verde
In a blender, combine tomatillos, jalapeño, onion, garlic, and cilantro. Blend until smooth.
2. Cook sauce
Heat oil in a pot over medium heat.
Pour in green sauce and cook 5 minutes, stirring, until fragrant.
3. Add broth
Stir in chicken broth and bring to a gentle boil.
4. Cook pasta
Add pasta and salt.
Simmer 10–12 minutes, stirring occasionally, until pasta is tender.
5. Serve
Taste and adjust seasoning.
Serve hot with cheese, avocado, and lime if desired.
📊 Nutrition (Approx per serving)
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Calories: 210
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Protein: 7g
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Carbs: 28g
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Fat: 7g
⭐ Tips & Variations
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Creamy version: Stir in ¼ cup Mexican crema or sour cream.
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Protein add-in: Add shredded chicken or ground beef.
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Spicy: Add a serrano pepper or extra jalapeño.
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Vegan: Use vegetable broth.
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Meal prep: Keeps well in fridge up to 3 days.
