Authentic Chile Verde Soup Recipe

Authentic Chile Verde Soup Recipe

Ingredients:

  • 8 oz dry pinto beans (1 ¼ cups)
  • 1 lb chicken breasts (2 cups cooked)
  • 1 can (4 oz) chopped green chilies
  • 1 teaspoon ground cumin
  • ¾ teaspoon dried oregano leaves
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon cayenne pepper
  • 3 cups of water
  • 3 chicken bouillon cubes
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon salt
  • ⅔ cup finely chopped onion
  • 1 cup grated Monterey Jack cheese*
  • 1 dozen corn tortillas*
  • 1 (11 oz) jar salsa
  1. Rinse pinto beans, soak them in cold water overnight, then drain.
  2. Cut chicken into 1” cubes; cook until no longer pink in a small amount of water.
  3. Combine the chicken with the chilies and seasonings; refrigerate until needed.
  4. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
  5. Combine chicken and spices with beans; simmer 10 min more.
  6. Cool and freeze, in a 5 cup container, (or bag). Grate cheese put in a 1-quart bag and attach it to the freezer container with the chili.
  7. To serve Thaw chili and cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
  8. Summary of processes: soak ½ lb pinto beans overnight: chop 2 cups cooked chicken; ⅔ cup chopped onion; grate 1 cup Monterey Jack cheese
  9. Freeze in: 5 cup container (or Ziploc bag) and 1-quart bag
    Serve with: Fresh tortillas Makes 5 servings

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