How to Make The Most Comforting Chili Verde Sopita
Some days, you just need a hug in a bowl. I remember one particular Tuesday, the rain was relentless, and I had a deep craving for something that felt both new and familiar.
I wanted the zesty, bright punch of chili verde but in a form that was cozier than a stew. That’s when the idea for this Chili Verde Sopita hit me. It’s a one-pot wonder that combines the soul of green chili with the simple comfort of a noodle soup.
This isn’t your average chicken noodle soup. It’s packed with tangy tomatillos, smoky roasted peppers, and tender shredded chicken. It’s the kind of meal that makes you want to curl up on the couch and savor every single spoonful.
We’re going to build layers of flavor from scratch, but don’t worry, it’s easier than it sounds. Let’s get cooking.
What You’ll Need
The magic starts with fresh ingredients. The tomatillos and peppers are the stars, creating that signature vibrant green sauce.
For the Chili Verde Base:
- 1.5 lbs tomatillos, husks removed and rinsed
- 2 poblano peppers
- 2 jalapeño peppers
- 1 large white onion, quartered
- 4 cloves garlic, unpeeled
- 1 bunch fresh cilantro, stems and leaves
- 1 tbsp olive oil
For the Sopita:
- 1.5 lbs boneless, skinless chicken thighs
- 8 cups chicken broth, low-sodium
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 cup fideo or other small pasta (like orzo or ditalini)
- 1 tbsp vegetable oil
For Garnish (Optional):
- Crumbled cotija cheese
- Sour cream or Mexican crema
- Diced avocado
- Lime wedges
Required Tools
You don’t need a lot of fancy equipment for this recipe. Here are the basics:
- Baking Sheet
- Blender
- Large Pot or Dutch Oven
- Tongs
- Cutting Board
- Knife
How to Make Chili Verde Sopita: Step-by-Step
Follow these steps closely, and you’ll have a perfect pot of sopita. Roasting the vegetables is the key to unlocking deep, smoky flavor.
Part 1: Making the Chili Verde Sauce
Step 1: Set your oven’s broiler to high. Place the tomatillos, poblano peppers, jalapeños, and quartered onion on a baking sheet. Broil for 5-7 minutes, until the tops are blackened and blistered.
Step 2: Flip the vegetables with tongs and add the unpeeled garlic cloves to the pan. Broil for another 5-7 minutes until the other side is charred. The tomatillos should be soft and juicy.
Step 3: Transfer the roasted peppers to a bowl and cover it with plastic wrap for 10 minutes. This steam helps loosen the skins.
Step 4: Once cool enough to handle, peel the skins off the peppers and remove the stems and seeds. Squeeze the roasted garlic from its peel.
Step 5: Add the roasted tomatillos, peeled peppers, onion, garlic, and the entire bunch of cilantro to a blender. Blend until smooth. This beautiful green sauce is the heart of your soup.
Part 2: Assembling the Sopita
Step 1: In a large pot or Dutch oven, add the chicken thighs and cover them with the chicken broth. Bring to a simmer over medium heat.
Step 2: Cook for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and set it aside to cool. Reserve the broth in the pot.
Step 3: While the chicken cools, pour the blended chili verde sauce into the pot with the chicken broth. Add the cumin and oregano, and stir everything together. Let it simmer gently.
Step 4: In a small, separate skillet, heat 1 tablespoon of vegetable oil. Add the fideo pasta and toast it over medium heat, stirring constantly until it’s golden brown. This step adds a wonderful nutty flavor.
Step 5: Shred the cooled chicken using two forks. Add the shredded chicken and the toasted fideo pasta to the soup pot. Stir well.
Step 6: Continue to simmer for 8-10 minutes, or until the pasta is cooked to your liking. Season with salt and pepper to taste. The soup is ready when the pasta is tender.
Pro Tips
After making this dozens of times, I’ve picked up a few tricks that take it from good to great.
- Don’t Skip the Broil: Charring the vegetables is not just for show. It creates a smoky, complex flavor that you can’t get from just boiling them. This is the most important step for authentic flavor.
- Toast Your Pasta: Taking a few extra minutes to toast the fideo in a bit of oil before adding it to the soup makes a huge difference. It deepens the flavor and improves the texture.
- Use Chicken Thighs: While chicken breasts work, thighs have more fat and flavor. They stay incredibly moist and tender, even after simmering in the soup.
- Control the Heat: For less spice, remove all seeds and veins from the jalapeños. For more heat, leave some in, or even add a serrano pepper to the roasting pan.
| Metric | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6-8 |
Substitutions and Variations
This recipe is flexible. Feel free to play around with it based on what you have.
- Protein Swap: Shredded pork carnitas or ground turkey are excellent substitutes for chicken.
- Vegetarian Option: Omit the chicken. Use vegetable broth and add a can of pinto or black beans at the end for protein.
- Pasta Choice: If you can’t find fideo, small shell pasta, orzo, or even broken spaghetti pieces will work perfectly.
- Spice Level: Swap poblanos for Anaheim peppers for a milder soup. Add a serrano or habanero for a fiery kick.
Nutritional Info and Dietary Swaps
Here is an approximate nutritional breakdown per serving. This can vary based on your specific ingredients.
(Disclaimer: These are estimates. For precise counts, please use your preferred nutrition calculator.)
- Calories: ~380 kcal
- Protein: ~30 g
- Fat: ~15 g
- Carbohydrates: ~30 g
Need to adjust for a specific diet? Here are some simple swaps.
| Diet | Swap Suggestion |
|---|---|
| Gluten-Free | Use gluten-free pasta or rice. |
| Low-Carb / Keto | Omit pasta. Add cauliflower rice. |
| Dairy-Free | Skip cheese/crema. Use avocado. |
Meal Pairing and Efficiency Tips
This soup is a full meal, but a little something on the side never hurts. Here are some ideas to round it out and save you time.
| Category | Suggestion |
|---|---|
| What to Serve With | Warm corn tortillas or crusty bread. |
| Side Dish Idea | A simple cabbage slaw with lime. |
| Time-Saving Tip 1 | Use a store-bought rotisserie chicken. |
| Time-Saving Tip 2 | Buy pre-made salsa verde as a base. |
Tips for Leftovers and Storage
This sopita tastes even better the next day as the flavors meld together.
To Store: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
A Note on Pasta: The fideo will absorb more liquid as it sits, making the soup thicker. When you reheat it, you may want to add a splash of chicken broth or water to thin it back out to your desired consistency.
To Freeze: I recommend freezing the soup base *without* the pasta. Pasta can get mushy when frozen and thawed. Freeze the chili verde chicken soup for up to 3 months. When you’re ready to eat, thaw it, bring it to a simmer, and cook a fresh batch of pasta to add in.
Frequently Asked Questions
Q1. My soup tastes a little too sour or acidic from the tomatillos. How can I fix it?
Ans: This is a common issue! The acidity of tomatillos can vary. To balance it, stir in a small pinch of sugar or about half a teaspoon of honey. This will cut the tartness without making the soup sweet.
Q2. Can I make this in a slow cooker or Instant Pot?
Ans: Absolutely. For a slow cooker, add the blended sauce, raw chicken, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the toasted pasta during the last 30 minutes. For an Instant Pot, use the sauté function to toast the pasta, then cook everything else on high pressure for 15 minutes.
Q3. What is “fideo” and where can I find it?
Ans: Fideo is a type of short, thin noodle, similar to vermicelli. You can usually find it in the Hispanic foods aisle of most major grocery stores. If not, angel hair pasta broken into 1-inch pieces is a great substitute.
Wrapping Up
There you have it—a Chili Verde Sopita that’s brimming with flavor and warmth. It’s the perfect meal for a chilly day, a busy weeknight, or any time you need a little bit of comfort.
The combination of smoky, tangy chili and hearty chicken noodle soup is truly something special. I hope you love making it as much as I do.
Give this recipe a try and let me know how it turns out. Did you add any creative twists? I’d love to hear about your experience in the comments below!
