Description
A heartwarming Green Chile Soup with Cheese that combines roasted green chilies, tangy tomatillos, and creamy queso fresco for a comforting and flavorful experience.
Ingredients
Scale
- 4 tomatillos, chopped
- 2 green chilies, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup queso fresco, crumbled
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil over medium heat in a sturdy saucepan.
- Add the chopped onion and minced garlic, stirring until the onion is translucent, about 3-4 minutes.
- Toss in the tomatillos and green chilies, stirring for another 5-7 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Season with salt to taste.
- Serve hot, topped with crumbled queso fresco and cilantro.
Notes
This soup can be made ahead and stored in the fridge for up to three days. It also freezes well for up to three months. Customizations like corn or shredded chicken can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg