Chile Verde Sopita is a comforting Mexican-inspired soup made with roasted green chiles, tender pasta, tomatoes, garlic, onions, and a flavorful broth. This hearty one-pot meal is packed with bold, smoky flavors and can easily be customized with chicken, beans, or vegetables. Perfect for chilly evenings or whenever you crave a warm, satisfying bowl of comfort.

Recipe Overview

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 roasted poblano peppers, peeled, seeded, and chopped
• 2 roasted Anaheim peppers, peeled, seeded, and chopped
• 1 (4-ounce) can diced green chiles
• 2 medium Roma tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground coriander (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

Pasta

• 1½ cups small pasta (shells, ditalini, alphabet pasta, or stars)

Broth

• 6 cups chicken broth
• (Use vegetable broth for a vegetarian version.)

Optional Add-Ins

• 2 cups shredded cooked chicken
• 1 cup sweet corn kernels
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup diced zucchini
• ½ cup heavy cream (for a creamy version)

Garnishes

• Fresh cilantro, chopped
• Diced avocado
• Crumbled queso fresco
• Shredded Monterey Jack cheese
• Lime wedges
• Sour cream
• Crispy tortilla strips
• Sliced jalapeños

Equipment Needed

• Large Dutch oven or soup pot
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle

Instructions

Step 1: Roast the Peppers

If using fresh peppers:

• Roast poblano and Anaheim peppers over an open flame or under the oven broiler until the skins are blackened.
• Transfer to a bowl and cover for 10 minutes.
• Peel away the skins.
• Remove seeds.
• Chop into bite-sized pieces.

Step 2: Cook the Vegetables

Heat olive oil in a large soup pot over medium heat.

Add:

• Onion

Cook for 5 minutes, stirring occasionally.

Add:

• Garlic

Cook for another 30 seconds.

Stir in:

• Roasted peppers
• Green chiles
• Tomatoes
• Tomato paste

Cook for 5 minutes until fragrant.

Step 3: Add Seasonings

Mix in:

• Cumin
• Oregano
• Smoked paprika
• Chili powder
• Coriander
• Salt
• Black pepper

Cook for 1 minute to bloom the spices.

Step 4: Add Broth

Pour in:

• Chicken broth

Bring the soup to a gentle boil.

Reduce heat and simmer for 10 minutes.

Step 5: Cook the Pasta

Add the pasta directly to the simmering soup.

Cook for 8–10 minutes, stirring occasionally, until the pasta is tender.

Step 6: Add Optional Ingredients

If using:

• Chicken
• Corn
• White beans
• Zucchini

Stir them into the soup during the final 5 minutes of cooking.

For a creamy version, stir in heavy cream after removing the pot from the heat.

Step 7: Taste and Adjust

Taste the soup.

Adjust:

• Salt
• Pepper
• Lime juice

as needed.

Step 8: Serve

Ladle into bowls.

Top with:

• Fresh cilantro
• Avocado
• Queso fresco
• Monterey Jack cheese
• Tortilla strips
• Jalapeños
• Lime wedges

Serve hot.

Tips for the Best Chile Verde Sopita

Roast Fresh Peppers

Fresh roasted peppers provide a richer, smokier flavor than canned peppers.

Don’t Overcook the Pasta

Cook just until al dente, as the pasta continues to soften while sitting in the hot broth.

Add Cream Last

If making the creamy version, stir in the cream after removing the soup from the heat to prevent curdling.

Make It Ahead

The broth tastes even better the next day. Cook the pasta separately if preparing ahead to prevent it from becoming too soft.

Flavor Variations

Creamy Chile Verde Sopita

Add:

• ½ cup heavy cream
• 4 ounces cream cheese

Chicken Chile Verde Sopita

Add:

• 2 cups shredded rotisserie chicken

Vegetarian Version

Replace chicken broth with vegetable broth.

Add:

• Black beans
• White beans
• Corn
• Zucchini

Spicy Version

Add:

• 1 diced jalapeño
• ½ teaspoon cayenne pepper
• Extra roasted green chiles

Cheesy Version

Stir in:

• 1 cup shredded Monterey Jack
• Pepper Jack cheese

just before serving.

What to Serve With

Bread

• Warm flour tortillas
• Cornbread
• Garlic bread
• Crusty artisan bread

Side Dishes

• Mexican rice
• Avocado salad
• Grilled vegetables
• Black bean salad

Toppings

• Sour cream
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Tortilla chips

Storage Instructions

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze the soup without the pasta for up to 3 months.

Cook fresh pasta when reheating.

Reheating

Stovetop

Warm over medium heat until hot.

Add a splash of broth if the soup has thickened.

Microwave

Heat individual servings for 2–3 minutes, stirring halfway through.

Nutrition Information (Per Serving)

Frequently Asked Questions

Can I use canned green chiles instead of fresh peppers?

Yes. While fresh roasted poblanos and Anaheim peppers offer the best flavor, canned diced green chiles are a convenient alternative.

What pasta works best?

Small pasta shapes such as ditalini, shells, alphabet pasta, stars, or elbow macaroni work best because they cook quickly and are easy to eat with a spoon.

Can I make this soup vegetarian?

Absolutely. Use vegetable broth and add beans, corn, zucchini, mushrooms, or other vegetables for a hearty meat-free version.

Why did my soup become too thick?

The pasta absorbs broth as it sits. Simply stir in additional chicken or vegetable broth when reheating.

Can I make this in a slow cooker?

Yes. Cook the broth, peppers, vegetables, and seasonings on Low for 6–7 hours or High for 3–4 hours. Add the pasta during the last 20–25 minutes of cooking.

Recipe Notes

✅ One-pot meal

✅ Family-friendly

✅ Freezer-friendly

✅ Easy to customize

✅ Great for meal prep

✅ Packed with bold Mexican-inspired flavors

Make-Ahead Tip

Prepare the soup base a day in advance and refrigerate it. Cook the pasta separately and add it just before serving to keep it perfectly tender.

Serving Suggestion

Serve with warm tortillas, crusty bread, or crispy tortilla chips. Top each bowl with creamy avocado, queso fresco, fresh cilantro, and a squeeze of lime for a bright, authentic finish.

Chef’s Secret

Roast the peppers until they’re deeply charred, then steam them in a covered bowl for 10 minutes before peeling. This enhances their smoky flavor and makes the skins easy to remove. Finish each bowl with a squeeze of fresh lime juice and a handful of crispy tortilla strips for the perfect balance of smoky, tangy, creamy, and crunchy flavors.